It’s now time for fried green tomatoes! Those tomatoes that were intended to ripen already have, and those left have been brought in before frost hits. Green tomatoes can be used in the way only a green tomato can! My sister has canned Dilled Green Tomatoes – a garlic clove, dill and bay leaf in the bottom of the jar, with quartered green tomatoes, covered with brine. She’s also made sweet green tomato ketchup – with some of her fresh broccoli added to the traditional green peppers, onion and tomatoes. I have been promised a jar of each!
And then we have the south’s famous fried green tomatoes! This is Moms recipe – made with light green, almost ‘white’ tomatoes! Thinly sliced, salted, dipped in corn meal – and just after turning the first time – lightly sprinkled with brown sugar! Quickly fried in a skillet with butter and olive oil, these are guaranteed to be the best you’ve ever had!
Fried Green Tomatoes
- 2 green tomatoes, thinly sliced
- stone ground corn meal
- olive oil
- dark brown sugar
Slice the tomatoes and lay in a single layer on a large plate. Sprinkle both sides with salt and let ‘rest’ for a couple of minutes. Heat 1/2 tablespoon butter and a good drizzle of olive oil in a large skillet over medium high heat. Dredge the tomato slices in the cornmeal until both sides are covered. Place the tomato slices in the skillet and fry until they begin to brown. Do not crowd tomatoes in skillet – fry only 4 or 5 slices at a time. Turn tomato slices and lightly sprinkle with brown sugar. Turn again when second side has started to brown. Make sure each slice is turned three times, browning both sides twice. As slices are finished, remove to a plate covered with a paper towel to absorb extra oil. Enjoy!