Fried Green Tomatoes

Feeling a bit nostalgic today. Stuck indoors waiting for the cable man to show up, so I've been working on some photo editing, which meant I was looking through a bunch of old pictures. Also have spent some time emailing friends and family. Not exactly feeling homesick, but definitely missing those who aren't in NYC (and even a few who are. It's easy to go far too long without seeing certain friends in this town). It's always the hardest when we don't have another trip back to Kansas on the calendar and I'm not sure when I'll next get to hug my loved ones.

This recipe will always make me think of home. My mom would have us plant a massive garden every summer in our backyard, and the best part was always the tomatoes. There is really nothing better than a fresh-picked ripe tomato right off the vine eaten like an apple...possibly with a slight sprinkle of salt. Only a little bit lower on the tomato totem pole are fried green tomatoes. I love the tart bite the tomatoes have and a crunchy, Parmesan-bread crumb coating is the perfect compliment. This is more or less how my mom made them and I've never come across any that I like so much. This is an excellent way to use those tomatoes that don't have time to ripen up at the end of the season. I have my friend Mary to thank for this batch, as little critters have been getting to hers as soon as they turn red, so she let me take a few green ones so they wouldn't get nibbled on!

I served these more or less as an appetizer one night. As a side I served corn in one of my favorite preparations: cut right off the cob and cooked with lots of butter, salt, pepper, and chopped up peppers (here chocolate peppers, but usually with bell peppers).

Fried Green Tomatoes

3-4 medium green tomatoes, cleaned and sliced 3/4" thick

1 c. flour

1/2 c. panko breadcrumbs

1/4 c. grated Parmesan cheese

2 t. seasoned salt

1/2 t. paprika

1/2 t. celery salt

1/2 t. pepper

1/2 t. salt

2 eggs

1/3 c. milk

frying oil

Heat 1/2" of frying oil in a large saute pan over medium high heat.

Mix together the flour, panko, Parmesan, seasoned salt, paprika, celery salt, pepper and salt in a medium bowl. In another bowl, beat together the eggs and milk.

Dip the sliced green tomatoes in the egg mixture and then coat with the breadcrumb mixture.

Place the coated tomatoes into the hot oil and cook until browned and crispy on both sides, about 3-4 minutes per side. 

Be sure not to overcrowd the pan, cooking in smaller batches. If the breadcrumbs are burning and cooking too quickly, turn the heat down to medium. Then remove to a paper towel covered platter before adding the next batch of tomatoes to the oil. Serve immediately.