By Chef Rich Baringer,
Well, we’ve just about gotten to the end of tomato season—although with lots of sunshine this week, we should have some for a little while longer.
But once they’re finished, there’s no need to forget about them. There are always plenty of tomatoes on the vine that never get to ripen—and that means that classic Southern dish, fried green tomatoes!
When made the right way, they are so tasty—tangy and crunchy. When not made right, though, they’re mushy with the soggy coating falling off.
As I often do, I turned to Cook’s Country for a recipe to make them the way they should be made. They’re so crispy, they’re hard to resist. If you’re like me, you’ll eat a bunch from the first batch while frying up the next.
So don’t let those stragglers in your tomato patch go to waste. Give this recipe a try!
Fried Green Tomatoes
(from Cook’s Country)
Serves 4
INGREDIENTS
1½ lb green tomatoes (about 4-5), cored and sliced ¼” thick
2/3 cup cornmeal
1/3 cup all-purpose flour
1½ tsp salt
½ tsp pepper
1/8 tsp cayenne pepper
2/3 cup buttermilk
1 large egg
2 cups peanut or vegetable oil
HOW TO
- Place tomatoes on paper towel-lined rimmed baking sheet. Cover with more paper towels, let sit for 20 minutes and pat dry. Meanwhile, process 1/3 cup cornmeal in a blender or food processor until very finely ground, about 1 minute. Combine processed cornmeal, remaining 1/3 cup cornmeal, flour, salt, pepper and cayenne in a shallow dish. Whisk buttermilk and egg together in a second shallow dish.
- Working one at a time, dip tomato slices in buttermilk mixture, then dredge in cornmeal mixture, pressing firmly to adhere; transfer to clean baking sheet.
- Heat oil in 12″ skillet over medium-high heat until 350°F. Fry 4-5 slices until golden brown, 2-3 minute per side. Drain on wire rack set on a baking sheet. Bring oil back to 350°F and repeat with remaining slices. Serve.
Rich Baringer is chef/owner of Dinner’s Done Personal Chef Service. Rich grew up in Haycock Township and has lived (and eaten) in Bucks County his whole life. He now lives in Blooming Glen Village with his wife, Mary Beth, his son Jake, and their new pup, Teddy. Rich graduated from the Culinary Business Academy in Atlanta, is a member of the U.S. Personal Chef Association and owns Dinner’s Done Personal Chef Service. For more information about Dinner’s Done PCS, contact Rich at 215.804.6438, dinnersdonepa@comcast.net or check out his website.
