The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Fried Green Tomatoes!

Blaise Doubman

I have been really enjoying gathering up the local harvests out of local gardens and thought I would share a recipe for one of my new favorite things, fried green tomatoes! I guess you could say I have never really tried fried green tomatoes, or any type of green tomato for that matter and always had this weird view about them. Not really a like or dislike, just an unsureness. Well, after discovering that green tomatoes are slightly sour and tart, I decided I would try them fried, because let us face it, what is better than fried food? I researched and researched recipes and it seems like everyone has their own particular favorite family recipe for fried green tomatoes. I found one that is a combination of the things I thought I would like best and started from there. These are amazing!

I really think the secret here is how the tomatoes are breaded and then fried. Some people double dip them and I think that seems to be too much. Other people only use breadcrumbs or cornmeal but I find the combination of both to be the best of both worlds and really gives them all the flavor and crunch most people are looking for with fried green tomatoes. You can serve these with a spicy mayonnaise that you can literally made from scratch using mayonnaise, hot sauce and salt and a squeeze of lime, or just buy your favorite spicy mayonnaise in the grocery. However you eat these, I’m sure you’ll enjoy!

Fried Green Tomatoes

These are best eaten as soon as they are fried. If you have any leftover, cover and chill and warm up either in the oven or air fryer.

4 large green tomatoes, prepared and sliced

2 large eggs

½ cup whole milk

1 cup white all-purpose flour

½ cup breadcrumbs

½ cup cornmeal

2 teaspoons salt

½ teaspoon black pepper

Vegetable oil for frying

In a large skillet, heat up enough vegetable oil to make about ½ inch of oil in the skillet. This is best done over medium, high heat.

In a medium sized bowl combine the large eggs with the whole milk. In another medium bowl place the white all-purpose flour. In another medium bowl combine the breadcrumbs, cornmeal, salt and black pepper.

Dip the prepared tomato slices into the white all-purpose flour first, followed by the egg and milk mixture and then the breadcrumb mixture. Carefully add each slice into the skillet, placing about 6 or 7 slices around the skillet, being sure to give each one enough room to fry.

Allow to fry for about 4 to 5 minutes and then flip over and fry another 3 to 4 minutes, depending on how you like your green tomatoes fried.

Carefully remove them from the skillet and allow them to drain on paper towels.

Allow to cool slightly before enjoying. Serve with spicy mayonnaise as a dip if desired.

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