Blog

Nov 1, 2016
Fried Green Tomatoes
Tiffany Heater  Account Manager | Burpee

Now that you have had more than your share of Halloween candy, it’s time to get back to eating healthy! While there might not be much left in your garden to brag about these days, I am sure you have a few green tomatoes laying around. Have you made fried green tomatoes yet? They are easy enough to make and it feels good to not let that last bit of bounty from the garden go to waste. Here is the how-to:

Ingredients:

Green Tomatoes
Eggs
Milk
Breadcrumbs
Salt
Ricotta cheese

Directions:

Choose a couple nice and firm beefsteak or slicer tomatoes. You can still use tomatoes that were hit with frost as long as they aren’t soft on top. And if they are starting to ripen slightly that is okay, too.

Slice tomatoes into medallions as if you were about to dress a big juicy burger. I like to lay them out on a dishtowel or a few paper towels and let them dry out a bit. Sprinkle them with salt and let them sit out on the counter for about a half hour.

Next you are going to bread these just like you would with eggplant. Beat a few eggs in a bowl and add a splash of milk. Pat the tomatoes dry and dip them in the egg mixture and then coat with breadcrumbs on both sides. Lay out on a plate until you are ready to fry them up.

There are two paths to take next: You can either fry these up in olive oil or coconut oil, or you can bake them in the oven.

To fry, heat up your preferred cooking oil in a pan and fry in batches, flipping in the pan to make sure they are golden brown on both sides.

You also have the option of going a little healthier. This will take a little longer but you also won’t have to clean up any spattered oil. Bake on a cookie sheet at 350°F for about 30-45 minutes. Length of time will vary depending on how thick your tomato slices are. Make sure to flip them when they are about halfway done. You know they are done when they are nice and dry and slightly golden brown on both sides.

Serve with a dollop of ricotta cheese and enjoy! If you make a large batch, you can also freeze them flat on a cookie tray and then transfer into freezer bags to be heated up for a quick dinner another time!

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