Remind this old fart, green tomatoes.

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I have to fix them 2 ways since my wife likes them fried with Italian Bread Crumbs and I prefer a mix of white and yellow corn meal on mine.


For my liquid dredge I use egg, sour cream and some Dijon Mustard and make it pretty thick so it will have more coating when breaded prior to frying.

I don't add any seasoning to the Italian Bread Crumbs since they are already seasoned and fairly salty, plus the wife doesn't like that much salt on her food.

For the corn meal mix of 50/50 yellow to white meal, I'll add salt, black pepper, garlic powder and cayenne to taste.

Cut the tomatoes at least 1/4 inch thick, dredge in the liquid and let some of it drip off, then into your dry batter and fry in 325 degree oil until golden brown. I use enough vegetable oil to allow the tomatoes to float in the pan as they fry, but do turn them as they cook so they cook evenly on both sides.

ETA: After they are done, remove and put on either paper towels to soak up some of the grease or on a wire cooling rack so the grease drips on to the paper towels. I prefer to use a cooling rack since I find they stay crisper that way.

I run em’ through some milk before dredging in seasoned cornmeal and make a little bit of remoulade sauce.

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If you have extra, pickle them. Excellent with red beans, fried foods, etc.

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My fall tomatoes are a hit and miss adventure. If we get an early frost, it kills the plants and I'm dealing with a lot of green tomatoes, so it's fried green tomatoes and salsa verde time to use up what I have.

Also, giving away a bunch helps. Last time I had a frost take the plants, I wound up with three 5 gallon buckets of green tomatoes.