Here in the south, there’s nothing that heralds in late spring and early summer quite like the fried green tomato. This week, we started seeing our first green tomatoes show up in the local markets, and there’s nothing that makes me happier. Not only because I love green tomatoes, but also because this means that local-grown fruits and veggies will be in season soon.
If you’ve never eaten a fried green tomato, I’m sorry. Get to your local southern eatery and try these things pronto! Crunchy, bitter, creamy..there’s just nothing like it at all. There are about as many ways to cook a green tomato as there are green tomatoes. I prefer the old-school method of thin slices, egg dipped and coated with seasoned flour, and then fried. The thinner the tomato slice, the crispier the coating gets in the oil.
Tonight, I decided to try something new with my tomato slices; I made my take on a BLT sandwich by putting the fried green tomato on toasted bread with bacon, and mozzarella cheese. Simply delicious! To take it up a notch, I added some sriracha mayo. I ate it, and all I can say is I wished my stomach could have held another. It was just that good!
Fried Green Tomatoes
- 1 green tomato cut into thin slices (1/4 to 1/8 inch thick)
- 1 egg white, beaten
- 1 cup seasoned flour
- oil for frying
- 1. Season egg white with salt, pepper, or other spices. (I usually use a dash of sriracha, spicy vinegar, or some salt, pepper and red pepper flake).
- Season flour, or purchase a pre-seasoned flour like Kentucky Colonel brand.
- Preheat oil in pan to 300 degrees
- Dip tomato slice into egg wash, then coat with flour. Drop into hot oil.
- Cook for three to four minutes on one side, flip and cook on other side till both sides are golden brown.
- Remove from oil and let drain on paper towel.
- Serve as-is, or with a dipping sauce.
