I have been eager to cook up some fried green tomatoes ever since I saw those fruits appearing on the garden vines.
My Mom makes the best, but I can pull up a pretty close second! 😀 We picked some lovely, firm green tomatoes from the garden yesterday (link). I chose the Rutgers Tomatoes because they seemed like the perfect shape and size for this dish.
First you slice them – thin, but certainly not paper-thin. You need to have some meat to keep them firm for frying. Do NOT pat them dry.
Have a plate nearby that has a good layer of all-purpose flour mixed with salt and pepper (to taste). Don’t over season, though. You can always add salt and pepper when you are eating them if you think they need it.
Coat both sides of the green tomato slices with the flour. Completely cover, but don’t make the flour too thick.
Once you have coated your tomatoes, you can carefully add them to the hot oil in your pan. I used plain olive oil.
Gently fry the tomatoes. Keep an eye on them and don’t overcrowd the pan. You want an even layer. You might need to do your tomatoes in batches.
Flip. You want both sides nicely browned. Timing will vary. Also, you want them to be a little crisp on the outside so that they are not… floppy. 😉
We like to serve them with a little mix of mayo and sriracha (although you could use a dab of ketchup instead). Maybe put a bit of pickle relish in there, too!