Winter is Coming… and that is not just for all you Game of Thrones fans. It is that time of year and the veggie growing season is drawing to a close. Fortunately, we do not have to prepare for The Night King or his army of White Walkers heading from the north but it is really nice to prepare for winter and enjoy as much of your garden as possible. For tomato lovers it is tough to watch the fruits of your labor go to waste so you pick everything you can, but what about all the tomatoes that will not have a chance to ripen? Some of them might ripen on the counter but for a lot of them, they will stay firm and green. My family, particularly my wife, stores as much as possible and she can’t stand to see anything go to waste so even though those tomatoes are green, we are going to use them!

Have you seen or heard of the movie, “fried green tomatoes”? Yep, you know where I’m going next. For a guy who is not a huge fan of “raw” tomatoes, the first time my wife placed a plate of fried green tomatoes in front of me I raised an eyebrow. I will say I was pleasantly surprised! Although who am I kidding, it’s fried, throw a little sriracha mayo for dipping and now we are talking. It kind of tastes like a tangier version of fried eggplant so go ahead and make it “Parmesan style” with sauce and cheese.

Give this recipe a shot and let us know what you think!

Ingredients:

Best Fried Green Tomatoes

• Prep 5 m

• Cook 15 m

• Ready In 20 m

Recipe By: Diana Swenson-Siegel

“You can also fry up red tomatoes with this recipe but make sure they are not overripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.”

Ingredients

• 4 large green tomatoes
• 2 eggs
• 1/2 cup milk
• 1 cup all-purpose flour
• 1/2 cup cornmeal

• 1/2 cup bread crumbs
• 2 teaspoons coarse kosher salt
• 1/4 teaspoon ground black pepper
• 1-quart vegetable oil for frying

Directions

• Slice tomatoes 1/2 inch thick. Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.