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
- 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!