Tis the season…for green tomatoes. The cool nights and the decreasing daylight of early fall means that tomatoes are no longer ripening on the vine. Green tomatoes can be enjoyed in many ways, the most common of which is fried.
Fried Green Tomatoes
Southern Living, June 2011
Yield: 6 Servings
Time: 30 Minutes
According to Southern Living magazine, “It doesn’t get much more Southern than a plate of Fried Green Tomatoes. Great on sandwiches, in salads, or plain, Fried Green
Tomatoes is a recipe every Southern cook should master.”
large egg, lightly beaten
self-rising cornmeal mix
medium-size, firm green tomatoes, cut into 1/3-inch-thick slices (about 1 1/4 lb.)
- 1. Whisk together egg and buttermilk. Combine cornmeal mix,
salt, pepper, and 1/4 cup flour in a shallow dish. Dredge tomato slices
in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal
- 2. Pour oil to a depth of 1/2 inch in a large cast-iron skillet;
heat to 375° over medium-high heat. Drop tomatoes, in batches, into hot
oil, and cook 2 minutes on each side or until golden. Drain on paper
towels. Sprinkle hot tomatoes with salt to taste.
Did you know?
Green tomatoes contain an alkaloid called tomatine, which may
effectively fight cancer cells, according to researchers who published a
study in “Journal of Agricultural and Food Chemistry” in 2009. Tomato
plants use their tomatine content to combat bacteria, fungi, viruses and
insects, but tomatine also appears to offer anticarcinogenic benefits.
Upon comparing extracts, the researchers found that extracts from
high-tomatine green tomatoes strongly inhibited human cancer cell lines
of the breast, colon, stomach and liver.
In addition to Green Tomatoes, we will be bringing the following items to market:
Cherry and Roma Tomatoes
See you at the market!