So a few weeks ago I posted this–an invitation to grow your food, in whatever amount you can manage in whatever way works for you. Today I’d like to update that post by sharing a recipe that uses the food I’m growing. Plus it’s delicious–who doesn’t like fried green tomatoes?? (Wait, what? You’ve never had fried green tomatoes? Time you tried it, my friend.)
I picked three green tomatoes from the plants in our garden. We grow Roma tomatoes, which are designed to be used for sauce, but they worked just fine in this recipe.
Three green tomatoes
1/2 cup all-purpose flour
8 Ritz crackers (sure, you can substitute saltines)
2 eggs (thanks, Maisie and Maggie–our hard-working hens)
2 TBS butter
2 TBS olive oil
1 tsp salt
1 tsp pepper
Green tomatoes from the garden!
On a paper plate or cooking parchment paper, mix together the flour, salt and pepper.
Crush the Ritz crackers. In a bowl, beat the eggs. Set the flour mix and the crackers up with the egg in between, like so:
Beat the egg. Slice the green tomatoes.
In a non-stick pan, melt the butter and heat the olive oil on medium heat.
Dip the first tomato slice in the egg, then coat it with flour. Dip it back into the egg mixture–get it nice and wet, even if flour comes off into the egg–and then dip it into the crushed crackers. When it’s nicely coated, put it into the preheated butter/oil mixture. Repeat until the pan is full.
Cook each tomato 2-3 minutes per side, flipping when the crust is nicely browned. I put the finished fried green tomatoes on a plate, covered with a paper towel for drainage, which went into the oven preheated to 170 degrees to stay warm while I cooked the rest of the tomatoes.
Enjoy with a remoulade sauce and some sweet tea. Welcome to the south, honey!