The farmer’s market was a short drive from our home. Sunday morning was the perfect time for shopping with grass underfoot and the smell of smoking beef in the air. Organic raw smoothies brought the day together as well as my very first purchase of green tomatoes. Oxen Hill Farm, a USDA Organic farm in Suffield, CT was in attendance and we snagged the tomatoes as well as some lemon cucumbers (aptly named for the shape and color, not the flavor).
As a child of the late eighties and early nineties, the first thing that came to mind when thinking “green tomatoes” was the movie Fried Green Tomatoes with Jessica Tandy and Kathy Bates.
So, naturally I found a recipe and went to work.
The final result reminded me a little of Japanese tempura but the tomatoes lent sweetness that you wouldn’t otherwise find.
Fried Green Tomatoes
adapted from Southern Living website
- 1 egg
- 1/3 cup buttermilk
- 1/2 cup flour
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 medium sized green tomatoes, sliced into 1/4 inch discs.
- Peanut oil for frying
Pour peanut oil into a cast iron skillet until oil is a half inch deep. Place skillet on medium high heat. Combine the egg and buttermilk in a bowl. Combine 1/4 cup flour and 1/2 cup cornmeal, 1/4 teaspoon salt and pepper in another bowl. Place remaining 1/4 cup flour in a third bowl. Coat tomato slice in flour, then dip into egg mixture and then into cornmeal. Fry three slices at a time until brown. Sprinkle slices with remaining salt. Enjoy :)