Will all of those barely blushing tomatoes ripen before frost? Probably not. You could try a batch of green tomato salsa, but on a chilly fall morning, the old Southern standby, Fried Green Tomatoes, is a lovely, tart side to a warm eggy breakfast dish. They also make a good foil to saucy barbecue dishes and dinner.
You can coat your tomatoes in any type of meal, crumb or flake you like. The important thing is the classic breading technique described below, which gets crisp without subjecting the tomatoes to too much heat or oil. It takes high heat to get the tomatoes crispy, but keep an eye on the process; the line between a golden coating and a charred mess is very fine.
We spiced up this recipe with a dash of chipotle chile powder added to the flour and fried the tomatoes in a cast-iron skillet to keep the heat even.
Fried Green Tomatoes
Ingredients
4 to 6 green or pale pink tomatoes, sliced 1/4-inch thick
Salt and pepper
Flour for dredging
2 eggs, beaten
Cornmeal, bread crumbs or corn flakes
Bacon grease or vegetable oil
Directions
While the oil is heating in a wide, flat bottomed skillet, drag the tomato slices through flour that has been seasoned with salt and pepper, making sure both sides are lightly coated. Dip the floured tomato in the beaten eggs, letting the excess drip off, then dredge in cornmeal, bread crumbs or corn flakes. Fry in hot grease or vegetable oil until browned, about three minutes on each side. Keep warm in a 200-250 degree oven if you’re making a big batch.
