I have always heard how good fried green tomatoes were but I have never actually tasted one until tonight. I have a tomato plant that is producing tomatoes with blossom end rot. It's basically a calcium deficiency in the tomato plant that doesn't allow the fruit to ripen quickly enough and begins to rot on the very bottom. I have addressed the calcium deficiency in my tomato plant however there is no way to save the existing tomatoes from this problem. It is best to cut off all tomatoes showing signs of blossom end rot. I was left with several green tomatoes that had very early signs of blossom end rot. The tomatoes are edible as long as you cut off the bad spot on the bottom. I really hate to waste any veggies so fried green tomatoes it is. They were really good!
Fried Green Tomatoes Recipe
Ingredients:
6 tomatoes
2 eggs
1/2 cup milk
1 cup flour
1/2 breadcrumbs
1/2 cup panko crumbs
1/2 cup cornmeal
1 1/2 tsp kosher salt
1/4 tsp black pepper
1 quart of vegetable oil
Directions:
1. Slice tomatoes into 1/4 inch or 1/2 inch rounds. Discard ends. ( add to your compost pile)
2. Whisk eggs and milk together in bowl 1. Put flour into bowl 2. Mix breadcrumbs, panko breadcrumbs, cornmeal, salt and pepper in bowl number 3. Dip tomatoes into bowl 1, then dip into bowl 2 and dredge in bowl 3.
3. Pour oil into skillet and heat. Fill pan at least 1/2 inch high. Place battered tomato slices into the oil and let brown. Flip to brown the other side. Remove them from the oils and place on paper towel on plant to let excess oil drain off.
Ingredients:
6 tomatoes
2 eggs
1/2 cup milk
1 cup flour
1/2 breadcrumbs
1/2 cup panko crumbs
1/2 cup cornmeal
1 1/2 tsp kosher salt
1/4 tsp black pepper
1 quart of vegetable oil
Directions:
1. Slice tomatoes into 1/4 inch or 1/2 inch rounds. Discard ends. ( add to your compost pile)
2. Whisk eggs and milk together in bowl 1. Put flour into bowl 2. Mix breadcrumbs, panko breadcrumbs, cornmeal, salt and pepper in bowl number 3. Dip tomatoes into bowl 1, then dip into bowl 2 and dredge in bowl 3.
3. Pour oil into skillet and heat. Fill pan at least 1/2 inch high. Place battered tomato slices into the oil and let brown. Flip to brown the other side. Remove them from the oils and place on paper towel on plant to let excess oil drain off.