Fried Green Tomatoes

Fried Green Tomatoes

The nights here in Southern Oregon have been crisp and cool.  It won’t be long before we see the first frost of the season.  And once the frost hits, my garden is pretty much done for the year.  When I walked outside this morning I noticed that my tomato plants were still loaded with tomatoes.  Tomatoes that will not ripen on the vine because it’s just too cold outside

Well, let me tell you what.  These beautiful green fruits are not going to waste or get tossed in the compost bin.  As a matter of fact, these unripe tomatoes will be put to good use as delicious Fried Green Tomatoes with Smoked Paprika Aioli.

A variety of unripe green heirloom tomatoes.  I’m sure going to miss my tomatoes this winter.  There are very few things better than a fresh picked tomato out of the garden.  Chocolate is one of them.

A green zebra heirloom tomato. The interesting thing about green zebras is that they are still green in color when they are fully ripe.  I know that this one is not ripe due to the firmness of the fruit.  When making Fried Green Tomatoes be sure to use ones that are completely unripe.  If you use ripe tomatoes, you will end up with a gooey mess.  Trust me, don’t go there.

Slice your tomatoes into half inch slices.  Discard (or compost)  the tops and the bottoms.

Three hot and crispy yet moist in the middle slices of Fried Green Tomatoes with my Smoked Paprika Aioli.

Got green tomatoes?  Make a batch and dig in…  They’re easy and delicious!  Enjoy!  Tessa

Ingredients:

  • 3 – 4 unripe tomatoes
  • 1/2 cup flour
  • 2 eggs
  • 1/2 cup of milk
  • 1/2 cup panko bread crumbs
  • 1/2 cup corn meal
  • salt and pepper to taste
  • oil for frying

Begin by using unripe, unblemished fruit.  Slice into 1/2 inch slices and toss the tops and bottoms.  In a small bowl whisk together the eggs and milk.  In another bowl mix together the panko, corn meal, salt and pepper.  Heat a nonstick fry pan with enough oil to cover the bottom of the pan with about 1/2 inch or so deep with oil.

Dredge tomato slices (both sides) in flour, dip in egg mixture and then dip in the crumb mixture.  Repeat for each.  Place in fry pan and fry both sides until you get a golden color.  Don’t over crowd the pan.  Drain on paper towels.  Finish again with a light sprinkle of salt.  Serve plain or with Smoked Paprika Aioli (recipe below) or even some spicy sriracha sauce.  Makes about 3 -4 servings.

Smoked Paprika Aioli

  • 1/2 cup light mayonnaise
  • 1 tsp lemon juice
  • 1 tsp smoked Spanish paprika
  • 1 1/2 tsp garlic paste or to taste

Whisk all ingredients in small bowl.  Store covered in refrigerator up to 3 days until ready to use.

Note:  This aioli can be used on crab cakes, grilled fish, and even potato fries.  I like it on hamburgers too!

28 thoughts on “Fried Green Tomatoes

  1. Lasuch w kuchni

    I really like the fact that you didn’t compost these green tomatoes but made a delicious use of them. Not all people think about food this way. So many food is thrown away those days and you are a good example that everything even unripe tomatoes can be a canvas for something delicious if treated properly. Bravo Tessa :-D

    1. Tessa Post author

      Hi Joanna! You have no idea how many tomatoes that I have wasted over the years not knowing what to do with them. I tried fried green tomatoes just only last year in local restaurant and I have loved them ever since!

      1. Lasuch w kuchni

        You see it doesn’t matter how many unripe tomatoes you have lost in the past. What counts is that you observe, you taste, you enjoy and you evolve:-D Still bravo for desire for change :-D

  2. Scrambled Megs

    I barely see green tomatoes around here but there is something appealing about them. This looks like a great little meal to have with a side salad. Thanks for sharing x

    1. Tessa Post author

      Hi Rosemary! I look at it this way… I’d rather have a ripe tomato than a green one. When I start to prepare the green ones, it’s because the season is over :(.

  3. Sissi

    They look amazingly crunchy and soft inside. The colour is so beautiful too! I have been meaning to fry green tomatoes for years… I have a Southern American cookery book and it’s one of the recipes (but slightly different from yours).
    I prepare green tomato and chili jelly every year though.

    1. Tessa Post author

      Thank you Sissi! I did not have regular bread crumbs so I used panko instead. I liked the result!

    1. Tessa Post author

      Hi Roberta! Thank you! My garden is so teensy but I manage to utilize all available space.

  4. mjskit

    Fried green tomatoes was one of the first things that I cooked in my new kitchen. I was really afraid that I wouldn’t be able to find them. But I had a guy at the market dig some out of his boxes. :) Yours look SO very crispy on the outside and just perfectly cooked on the inside. I’ve never used panko but might have to try that next time. I would love about 6 slices right now!

    1. Tessa Post author

      Thank you MJ! I hope that you share photos of your new kitchen one of these days! I used panko because I did not have regular bread crumbs. I really liked that. Next time I’m gonna ditch the corn meal and try only panko. It’s good stuff!

    1. Tessa Post author

      Thank you for stopping by! I like the smokey paprika flavor in that aioli. I hope that you like it.

  5. Suzi

    These green tomatoes look fantastic. They make me want to run into the kitchen and cook some up. The smoked paprika aioli sounds delicious too. Yum.

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