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by Jennifer on October 6, 2007
We still have a few pale, red tomatoes hanging on the vines, struggling to ripen, but in our neighbor's gardens, there are literally hundreds of green tomatoes that will never reach their peak and will therefore be pulled up and composted.
When we first moved here I would walk by and I ask if I could have a few. They always looked at me strangely. "What do you do with them?" they asked. "Beignets de tomates vertes ou confiture de tomates vertes," I replied. (fried green tomatoes or green tomato jam) "Ah, I've heard of that..." they would say.
But they said it with a look on their faces that read, crazy foreigner. It was pretty amusing!

I adore Fried Green Tomatoes. Admittedly, I had never heard of them before I saw the movie, but now I look forward to their tangy, crunchiness every autumn with great anticipation.
Now I'm fortunate enough to have loads of them foisted upon me, which is why I've chosen the green tomato for Weekend Herb Blogging, hosted this week by Haalo at Cook (almost) Anything...at Least Once.

I'm a follower of the triple dipping method: flour-egg mixture-flour mixture. It keeps the Fried Green Tomatoes moist inside and crunchy outside. Also, I use firm tomatoes and fry them in shallow oil, about 1/4- to 1/2-inch deep.
Here's my favorite recipe.
Fried Green Tomatoes
about 4 servings
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme leaves
1/4 teaspoon cayenne pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil for frying
Put 1/4 cup flour on a plate.
Combine egg and buttermilk in a shallow bowl and set aside.
Combine remaining 1/4 cup flour, cornmeal, salt, thyme, pepper and cayenne pepper in another shallow bowl.
Dredge tomato slices in plain flour, then dip in egg mixture, then dredge in flour/cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet or other skillet and heat to 375°.
Put tomato slices into hot oil in batches, and cook 2 minutes on each side or until golden.
Drain on paper towels.
Sprinkle hot, fried green tomatoes with salt and serve.
When we first moved here I would walk by and I ask if I could have a few. They always looked at me strangely. "What do you do with them?" they asked. "Beignets de tomates vertes ou confiture de tomates vertes," I replied. (fried green tomatoes or green tomato jam) "Ah, I've heard of that..." they would say.
But they said it with a look on their faces that read, crazy foreigner. It was pretty amusing!

I adore Fried Green Tomatoes. Admittedly, I had never heard of them before I saw the movie, but now I look forward to their tangy, crunchiness every autumn with great anticipation.
Now I'm fortunate enough to have loads of them foisted upon me, which is why I've chosen the green tomato for Weekend Herb Blogging, hosted this week by Haalo at Cook (almost) Anything...at Least Once.

I'm a follower of the triple dipping method: flour-egg mixture-flour mixture. It keeps the Fried Green Tomatoes moist inside and crunchy outside. Also, I use firm tomatoes and fry them in shallow oil, about 1/4- to 1/2-inch deep.
Here's my favorite recipe.
Fried Green Tomatoes
about 4 servings
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme leaves
1/4 teaspoon cayenne pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil for frying
Put 1/4 cup flour on a plate.
Combine egg and buttermilk in a shallow bowl and set aside.
Combine remaining 1/4 cup flour, cornmeal, salt, thyme, pepper and cayenne pepper in another shallow bowl.
Dredge tomato slices in plain flour, then dip in egg mixture, then dredge in flour/cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet or other skillet and heat to 375°.
Put tomato slices into hot oil in batches, and cook 2 minutes on each side or until golden.
Drain on paper towels.
Sprinkle hot, fried green tomatoes with salt and serve.
Permalink: Weekend Herb Blogging - Green Tomatoes
Trackback: http://publish.creative-weblogging.com/publish/mt-tb.pl/95387
Mr Wong
Vote for Weekend Herb Blogging - Green Tomatoes:
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Rating: 8.00 out of 3 vote(s) cast.
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Response from:
Katie
(10/06/07 3:39pm)
I love them, too! But, like the red ones...none for me this year. Try putting a slice of fresh mozzarella on them for the last minute... - Hot Green Caprese!
Response from:
Jennifer
(10/06/07 3:51pm)
Katie, What a fantastic idea! Merci!
Response from:
donna
(10/07/07 8:33am)
I love them with shrimp remoulade on top!
Response from:
Jennifer
(10/07/07 9:17am)
Donna, Yes! they are better with shrimp remoulade on top! I couldn't agree more! I desperately miss big, fat Gulf shrimp.
Response from:
Kalyn
(10/07/07 6:08pm)
I love these in restaurants, but must confess I haven't made them. I need to try it, and I love Katie's idea too!
Response from:
Jennifer
(10/08/07 2:49am)
Kalyn, You should definitely try making them sometime!
Response from:
Pille
(10/08/07 2:51am)
I made fried green tomatoes last month, too (dust in cornmeal, fry in butter, photo http://www.flickr.com/photos/92846239@N00/1421997406
), but your version sounds more elaborate and interesting, so I'm bookmarking this recipe!
), but your version sounds more elaborate and interesting, so I'm bookmarking this recipe!
Response from:
Jennifer
(10/08/07 3:50am)
Pille, Great photo! I like a little kick in mine, so I add more spices. If I can find fine cornmeal here (we usually can only find coarse cornmeal and it needs to be tempered with some flour or the tomatoes come out too crunchy) I'll try your easier version. Thank you for commenting!
Response from:
sarah
(10/08/07 12:45pm)
Mmm. I grabbed a few green tomatoes from my mother's garden the other day. Can't wait to make them! Your recipe sounds very good.
Response from:
Jennifer
(10/09/07 2:35am)
Sarah, Thank you! Our neighbor just gave us some more, so I'll be making them again this week.
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