Fried green tomatoes are a southern favorite. There's even a movie with that title and if you haven't seen it you're missing out.
What we're making, though, are fried RIPE tomatoes.
We lived with my husband's father in Kentucky for about a year. We moved up in the springtime and Mr. B, my father-in-law, was so excited that we were coming that he told all his friends. His friends welcomed us with fresh sweet corn and tomatoes. Tons of tomatoes. Laundry baskets full of tomatoes. We had the things coming out of our ears.
We ate them fresh sliced for breakfast, lunch and dinner. I made spaghetti and marinara sauces. Mr. B canned some whole ones and also made tomato juice but no sooner would we get rid of a bunch than someone would show up with another.
If you've ever had good ol' home grown tomatoes then you know why we didn't just toss the extras out. They're simply too good to waste and you shouldn't be wasteful with your food anyway.
So, I was looking for a different, easy way to serve them up that the kids might like so I tried frying a couple. They turned out so good that now we prefer fried ripe tomatoes to fried green tomatoes any day.
Fried Tomatoes
2 medium tomatoes, ripe
2/3 cup seasoned dry bread crumbs
4 tbl. all-purpose flour
2 eggs
1/3 cup milk
Pinch of salt
Pinch of black pepper
Cooking oil for frying
Grated parmesan cheese (if desired)
Pour enough oil in your skillet to make it about 1/3 of an inch deep. Heat over slightly higher than medium heat.
Slice your tomatoes approximately 1/3 of an inch thick.
Mix your seasoned bread crumbs with the flour in a small bowl. Mix the eggs, milk, salt and pepper in another small bowl.
Bread the tomatoes by dredging first in the bread crumb mixture, then coat with the egg wash then dredge again in the bread crumb mixture and carefully place in the hot oil. Do not overcrowd tomatoes. Two tomatoes will make two batches.
These cook very fast--approximately one minute per side. Remove from oil and drain on paper towels. Sprinkle with a bit of paremsan cheese if desired. I desired:
Serve immediately. These little guys don't reheat well but the upside is that they're so good it's doubtful you'll have any leftovers anyway.
2 comments:
Your recipe and essay reminded me of a restaurant in Jacksonville, Fl that served Fried Ripe tomatoes. Served with grits at Breakfast... you have something "fittin".... I can't wait for garden ripe tomatoes.
Our neighbor brought us a whole bag of home grown tomatoes and we wanted to try something different. I googled, "Can you cook Ripe Tomatoes", and came across your blog. We just ate Fried Ripe Tomatoes with Bacon and Ranch on ciabatta bread. It was yummy. Thanks for your help in making them!
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