Tuesday, July 7, 2009

everything is better fried

The carnivore and I have not only planted our own herb garden this year, we have also planted two tomato plants. (It is all very in line with getting more in touch with our food as suggested in In Defense of Food which I just finished reading.) And, we have been partially successful in our first attempts to grow our own veggies. I say partially, because while the stalks are now taller than me, we have yet to pluck our first tomato from the vine. This is not because we haven't had two tomatoes sprout, but because some critter keeps stealing our veggies in the night. The carnivore is especially disappointed, not because he ever eats tomatoes, but because he had named the tomatoes (Beverly and Clark). In any case, it hasn't stopped me from partaking in one of the summer's finest delicacies here in the south - fried green tomatoes!

I tried this recipe I found on the web here. You need the following ingredients:
  • Vegetable oil
  • 3 medium green tomatoes
  • 1 egg
  • 1/2 cup buttermilk
  • salt and pepper
  • 1/2 cup flour
  • 1/2 cup corn meal
Start by preheating a skillet (iron if you have it) and adding the vegetable oil (or bacon grease if you are making them for carnivores only) to cover bottom of pan about 1/4 inch high. Wash the tomatoes and cut into slices about 1/4 inch thick. Lay the slices out and cover them with salt and pepper, the top and bottom. Mix the egg with the buttermilk and set aside. Then set up an assembly line - flour, batter, corn meal, skillet. Dip the tomatoes in the flour, the egg mixture, and then dip into the corn meal last. Fry them about 3 minutes on each side until lightly golden brown. They are best when served while still warm, but good cold too.

So, until we actually have some tomatoes of our own, we will still grab some of these beauties from the local market and enjoy them while they last. And, I recommend you do the same. They are wonderfully tart. Plus, everything is better fried!


  1. One of my favorite things about summer!

    If you have some leftover bacon greaselaying around, try frying it in that.

  2. yes, i recommend that too - but only if you are making it for carnivores only. us vegetarians like our veggies meat free! i come from the south where every recipe for veggies starts with ham hock, so i was raised on it, and it is good.

  3. Those look great! One of my favorite cajun restaurants serves a fried green tomato salad that is one of my favorite things ever!

  4. I totally agree. Things taste better fried.

  5. Oh, I am so making these this week! Thanks!

    I loved In Defense of Food, as well. Great book!

  6. Those are a perfect golden brown color! They look delicious!

  7. I want to cover them in horseradish sauce. I don't know if that's a good idea or not, but I really would like to dip those in something. Maybe just some ranch? I want the spice of the horseradish though... hmm.

  8. They look gorgeous and I wouldn't mind enjoying the occasional tomato this way.


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