If you can't wait for those red tomatoes, here's another summer tradition from my Southern Illinois roots. Fried green tomatoes rank up there with my top picks in the fried foods department! The tomatoes are the perfect combination of flavors and textures: a crispy, salty, exterior with slightly tart and still firm insides..These are my most favorite things to eat on a summer evening with a glass of sweet tea while watching the sunset! Fried green tomatoes are best when the tomatoes are not over ripe. They can be made with red ones, but if the tomatoes are over ripe, they will be a mushy mess.
Fried Green Tomatoes
Yield: 2 as a light lunch or 3 – 4 as an appetizer
Prep Time: 8-10 minutes
Cook Time: 10-12 minutes
Ingredients
large green tomatoes
2 eggs
1/2 cup bread crumbs
1 large handful fresh basil, roughly chopped
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
Directions
Slice tomatoes 1/2 inch thick. Discard the ends. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, chopped basil, and salt and pepper on another plate. Pat tomato slices dry with paper towels. Lay slices, one at a time, into flour; flip to coat both sides and let slices rest in the flour for about 30 seconds. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Sauce Suggestions
Sour Cream
Remoulade Sauce: Combine sweet pickle relish, mayonnaise, and hot sauce
Salted Lemon Yogurt Sauce: ¾ cup Greek yogurt, juice & zest of one lemon, 1 tsp salt and chill prior to use
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