A couple days ago, I was talking to my cousin as I walked out to my garden. Mid-sentence about how excited I was to finally be getting fresh produce off my plants, I realized that one of my tomato plants had fallen over and 4 tomatoes were laying across the ground – obviously innocent victims of the wicked wind that had been blowing all morning. Needless to say, I began to freak out and admitted to my cousin that I was holding back tears over all those lost tomatoes.
Thankfully, my dear cousin didn’t miss a beat and promptly suggested that I grab up those fallen tomatoes and fry up some fried green tomatoes! The thought hadn’t even crossed my mind, but I immediately snapped out of my feeling of despair, gathered up my little green companions, and headed to the kitchen.
Here’s What You Need
FIRST BOWL
- Flour {about a cup}
- Salt & Pepper
- Onion Powder
- Garlic Powder
- Cayenne Pepper
SECOND BOWL
- 1 Egg
- Milk {a splash}
THIRD BOWL
- Bread Crumbs {about a cup}
HEAVY BOTTOMED PAN
- With enough oil to fill pan at least 1-inch and preheated to 350-degrees
Directions
Slice green tomatoes about 1/4-inch thick and dip into each bowl in the order above making sure to thoroughly coat each tomato slice in each mixture.
Carefully drop each coated tomato slice into the preheated oil and cook for 2-3 minutes, or until browned, and flip. Continue cooking until both sides have browned, remove from oil, and drain on clean paper towels. Immediately sprinkle with salt and let cool slightly before endulging 
Daddy and I preferred our fried green tomatoes dipped in ranch dressing, but they were great just as they were, also.
* Please note, red tomatoes can also be used with this recipe as long as they aren’t too ripe. If they’re over-ripe, the final product will be too gooey and difficult to eat.
Gabrielle
