Last summer we had a bounty of tomatoes in our backyard. I know — seems impossible in the fog, but there they were in all their glory! Almost “Little Shop of Horrors”-like, but in a good way. We made lots of kid-friendly tomato recipes: sauce, paste, fresh tomato salads, and tomato soup (which we definitely plan to repeat this year, supplementing with some boxes of “ugly tomatoes” from the farmer’s market as necessary). But most exciting, at least to me, were the fried green tomatoes.
Green tomatoes will be full-sized with jelly-like pulp and maybe just a hint of ripeness, but still very firm. Once picked they last for several weeks and will slowly ripen. They usually don’t get too juicy, but still I avoid too much salting of the raw tomatoes, to minimize the amount of water they release.
fresh mint and chives
panko (Japanese bread crumbs)
salt & pepper
Plus your favorite dipping sauce!
1. Whisk 2 eggs. Season with pepper and finely chopped mint and chives.
2. Pour flour into a bowl, season flour with salt, pepper, paprika and garlic powder and set aside.
3. Pour panko bread crumbs into a bowl and set aside.
4. Cut green, un-ripe tomatoes into 1/4 inch thick slices. Pat dry.
5. Dredge in flour, shake off excess.
6. Coat both sides with egg mixture then into the panko!
7. Fry in very hot oil until crispy and golden on both sides. Drain on paper towel.
8. Salt generously with kosher salt.
9. Serve with lemon wedges.
10. You can hold the fried tomatoes in a 200 degree oven on a rack for about 30 minutes.
You could eat these as is, throw them in a sandwich, or put together a dipping sauce. A simple balsamic reduction, a remoulade, or yogurt spiced up with fresh mint, chives, and lemon zest would do nicely.