One of the joys of having your own garden, is that you decide what goes into the soil and you determine when you want to pick it.
It’s not like you can go, at least not around here, to the market and purchase green tomatoes, for example.
Fried green tomatoes is what I like to call a “southern tradition,” although the act of frying these green delights have become more widespread – as more & more folks try them for the first time…and love ’em! The southern U.S., especially the Southeastern area, is notorious for frying anything that can possibly be fried.
On a side note: Maybe that is why I recently read about Tennessee, Mississippi, and Alabama being the top fattest states of America.
You can read more about that here: http://today24news.com/health/mississippi-tennessee-and-alabama-are-top-fattest-states-of-america-301372
Yep, that Southern Tradition involving the good ol’ frying pan may be one of the many culprits towards health issues; but lets not ruin this post by talking about obesity; enjoy yourself for now and go grab some green tomatoes out of your garden and get the frying pan ready…
This is how I prepare them:
To serve two people, as one of the side items to the entree, I usually go out and grab 3 medium-sized green tomatoes. They don’t have to be totally unripe, either. In fact, some of the best tasting ones I’ve cooked, was the ones that were just starting to turn yellow-orange in spots – although I usually pick the big green ones.
I slice mine fairly thick, into at least 1/4th to 3/8th inch slices – put them on a plate and set aside.
On a separate plate, I pour out my batter mix using half flour and half corn meal. I then, add a decent amount of seasoned salt, black pepper, Season All, and just a small amount of sugar into the batter. I take a fork and mix it all up until the contents are evenly distributed.
I go ahead and add my oil into a large skillet and preheat it on medium-high; I use Canola oil.
I batter the green tomatoes and drop them into the hot oil.
I fry them fairly quickly over medium-high heat, and on the second turn over, I usually add Louisiana Hot Sauce to one side.
Fry them until desired doneness is achieved.
They are best served within an hour or so, but they can still be ate after refrigerating; they just won’t be crisp and will end up being more mushy and whatnot – upon re-heating from the fridge.
Extra tidbit: If you end up with a lot of green tomatoes towards the end of the growing season and/or would like to know of a couple excellent ways to ripen them in a quicker fashion, look below…
The best way to ripen green tomatoes: some folks have good luck by placing their unripe tomatoes in a cardboard box while covering them with newspaper or other means of cover – while placing them in a dark place. Some experienced gardeners simply use a brown bag, by placing the green tomatoes into it and then crinkling or folding the bag semi-shut…so the ethylene gas can enhance the ripening process. I’ve used both simple methods and they are very effective. You can read more about the natural effects of ethylene gas, here: http://en.wikipedia.org/wiki/Ethylene
Just remember, once you place your tomatoes in the refrigerator, whether ripe or not, the ripening process stops – so make sure they are at the desired ripeness before doing such.