Monday, November 1, 2010

Magical Moment 270, "Fried Green Tomatoes"


My husband is the one around here with the green thumb. Unfortunately, things have been a little too green lately. He planted 3 tomato plants late this summer, and as a result they’ve taken their sweet time turning red. Unfortunately, due to a forecasted frost however, we were forced to pick them as is. Now we are stuck with dozens of big, plump green tomatoes that refuse to ripen on the kitchen counter.

There was only one thing I could think of to do with them, thanks to one of my all time favorite movies (and books), Fried Green Tomatoes. Every time I watch it, (besides crying my eyes out) I get a hankering for something fried. So I slipped the movie into the DVD player while I searched for a recipe and fried them up. Now that I think about, that’s probably something I can cross off my bucket list. Just like my other favorite movie, Breakfast at Tiffany’s. One of the first things I wanted to do in New York City was visit Tiffany’s!

The tomatoes were surprisingly good, but then again I suppose anything fried is delicious. And now Eddie won’t feel bad about having procrastinated planting them. He planted them right when he was supposed to – so I could eat fried green tomatoes!


  • 4 large green tomatoes
  • 2 eggs
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 cup bread crumbs
  • 2 teaspoons coarse kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 quart vegetable oil for frying

Directions

  1. Slice tomatoes 1/2 inch thick. Discard the ends.
  2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
  3. 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.