Fried Green Tomatoes (the dish, not the movie)

Is it wrong to grow tomatoes just to be able to get the green ones for frying?  Don’t get me wrong, I love a red, ripe tomato – the simplest side dish sliced thin and sprinkled with a little kosher salt. But fried green tomatoes – that is a dish worth killing an up-and-coming red tomato for.  (I’m sure that phrasing didn’t really work, but you know what I mean).

 I can’t grow my own – yard’s too shady – but I saw some green ones at the market on Tuesday and decided to try making my own.  I couldn’t resist, so I brought them home and decided on Food52’s Fried Green Tomatoes with Panko and Parmesan as my go-to recipe.  It fit what was already in my pantry (panko, not cornmeal).  Some recipes overdo the crust and you can’t taste the tomato.  Not these.

Tomatoes salted and sugared lightly

One trick of the recipe is to salt the tomatoes about 30 minutes before cooking, and to sprinkle with a little sugar as well.  After the 30 minutes is up, they were dipped in an egg bath and dredged in Panko and Parmesan, on a 1:1 ratio.  I heated the frying pan up with olive oil and butter until the butter foamed and then went to work.

Panko and Parmesan encrusted

They fried up in just a few minutes and the first batch stayed warm in the microwave while I finished the second.  We enjoyed them with some ears of sweet corn, also fresh from the market, and some leftover rotisserie chicken from earlier in the week.  Pretty easy, delicious, and we didn’t have to turn on the oven!

Jeanne & Jim at the
Thomas Shepherd Inn B&B in Shepherdstown, WV

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