Fried Green Tomatoes "Garden Clean Up Special"

end of garden green tomatoes

Slices or Fritters- You Choose!

Today I went to the vegetable garden after being away for a few days and a few rains, and found some perfectly good green tomatoes on the ground. I picked them up and decided to try making Fried Green Tomatoes, after recently enjoying the version at Dinosaur BBQ. After frying the big perfect slices, I decided to see what would happen if I chopped up the last ones, mixed the dipping egg and the coating mixture, and made some fritters at the end. To tell the truth, the fritters were really great, and a lot easier than the slices. so this is one of those versatile recipes that you can take in different directions. The fritters would be GREAT with fresh corn, with corn and chopped jalapenos, with or with chopped zucchini. Use this sauce or improvise your own {ranch/creole/bbq/blue cheese/avocado/lemon aioli/green goddess}.

Ingredients

• 1 cup vegetable oil for frying
• 3 large green tomatoes
• Kosher salt and freshly cracked pepper, to taste
• 1/2 cup buttermilk or regular milk
• 1 egg
• 3/4 cup of cornmeal
• 1/4 cup panko crumbs or crushed cracker crumbs (any cracker will do)
• 3/4 cup self rising flour
• Cajun or Creole seasoning to taste
• 1/4 cup (or more) shredded parmesan or pecorino cheese

1. Slice the tomatoes 1/4 inch thick. Lining them up on a clean linen towel (or paper towels), blot out excess water. Season generously with cajun or creole seasoning and let sit for 5 minutes. 

2. Mix egg and milk together in a small bowl

3. Mix cornmeal, flour, and crumbs together in another bowl. Add creole seasoning to taste (use a lot!)

4. Heat oil in a heavy frying pan 

5. Dip tomato slices into the milk and egg mixture, then into the coating mixture

6. Slip into the hot oil, (slices will sizzle immediately, if not, remove and get the oil hotter) and fry for 3-4 minutes per side, turning carefully.

7. When golden brown and crisp remove to brown paper bag or paper towels to drain

8. Sprinkle with more cajun seasoning and grated cheese.

SERVE IMMEDIATELY

for the fritter version:

Chop the tomatoes into 1/4 inch cubes

Mix the egg, milk, and cornmeal mixture together.

Stir the chopped tomatoes into the mixture, and spoon heaping tablespoons into the frying oil.

Fry until brown and crisp.

Sprinkle with cheese.

Here is the Dinosaur BBQ Sauce recipe:

Mix together

1 1/4 cup mayonnaise

1 cup buttermilk

1 Tbsp red wine vinegar

2 tsp minced garlic

1/4 cup finely chopped chives

1 Tbsp. lemon pepper

1 tsp. kosher salt

1 tsp. Creole seasoning

1/4 cup freshly grated parmigiano-reggiano cheese.

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