Turns out, all they needed was a little love because they have since EXPLODED with tomatoes. Unfortunately we were going to get our first frost this past weekend so we needed to pick some of them before they were ripe.
What's a southern girl to do with a bunch of green tomatoes?
Duh...Fry them.
After I made these I went upstairs and turned on the television only to find the movie "Fried Green Tomatoes" playing. Not even kidding. It was meant to be!
Great movie!
I like to think these fried green tomatoes would live up to the ones served at Whistle Stop Cafe.
I really just winged it with the recipe so the measurements aren't precise. Just use whatever proportions and spices you like. It really doesn't matter!
Fried Green Tomatoes
Source: Me
4-6 green tomatoes (mine were small so I used 6), sliced
1 cup yellow cornmeal
2 Tbsp flour (I used whole wheat)
1 tsp garlic salt
1 tsp pepper
1/2 tsp celery salt
dash of cayenne pepper
1/2 cup Egg Beaters (or 2 beaten eggs)
canola oil (or oil of choice...but not olive oil because it will burn)
Place a large, deep skillet over medium high heat. Pour enough oil in just to cover the bottom of the pan. Allow oil to heat for at least 5 minutes.
Meanwhile, mix the cornmeal, flour and spices together in a shallow dish. Place the egg in another shallow dish. Dip each tomato slice in the egg to cover completely and then into the cornmeal mixture. Make sure to press each slice well into the cornmeal so it sticks.
Put the coated tomato slices into the hot oil and cook for about 3-5 minutes per side (depending on how hot your oil is) until golden brown on both sides. Don't crowd the tomatoes too much in the pan....you'll probably have to do at least two separate batches.
Place cooked tomatoes on a plate lined with paper towels and sprinkle with more salt if desired.
Serve tomatoes with ranch dressing, hot sauce, marinara or whatever you like! Or just eat them plain. They don't even need a dip!
Chomp.