Cheesy fried green tomatoes

Cheesy, crusty fried green tomatoes

I picked these green tomatoes up at the farmer’s market this weekend with every intention of turning them into a nice light tomato mint sorbet. Instead, I woke up Sunday morning with a hankerin’ fer some fried green ta’maters.

I guess I should have known this was going to happen when I bought them, and bought some extras. Hopefully they’ll still have some more this week so I can make my sorbet. Roasted green tomatoes also make fantastic salsa, and I love green tomato chutney’s and jams.

=fried_green_tomatoes-2

Given the big fuss over raw tomatoes, I guess it’s only appropriate that I deep fried the little bastards. Though in all fairness to these Lycopene rich fruits, I’m guessing the salmonella outbreaks are a result of bad farming and people/restaurants not properly washing the tomatoes.

Because they’re not fully ripe, green tomatoes are tart, dense and perfect for frying as they have less moisture and hold their shape. This recipe will yield fragrant disks with thick savory crusts and a tart, tender interior. They’re fantastic with a soft poached egg on top, and if you want to go for the full heart attack, make a cream and sausage gravy to pour on top (I call this Southern Eggs Benedict).

2 firm green tomatoes cut into 1/4″ slices

1/4 C cornstarch
1 egg
1/4 C buttermilk
1/4 C cornmeal
1/4 C flour
1/4 C hard cheese grated on a microplane (I used an aged farmhouse cheddar)
1/2 tsp smoked paprika
1/2 tsp Season All (or other seasoning salt)
olive oil for frying
fleur de sel for sprinkling

Setup 3 shallow flat bottomed bowls or plates by adding the cornstarch to one, the egg and buttermilk to the next and the cornmeal, flour, cheese, paprika and Season All to the last. Beat the egg mixture and whisk together the cornmeal mixture.

Set a wire rack over a baking sheet to catch the fried goods. In a heavy bottomed frying pan add about 1/4″ of oil and heat.

While the oil is heating up, salt and pepper each slice of tomato then dust lightly in cornstarch.

When the oil reaches 340 degrees F, dip a slice of tomato in the egg mixture making sure every nook and cranny is moistened then transfer to the cornmeal mixture covering and pressing into the mix to make sure you get a nice thick crust. Gently place it in the hot oil then repeat with a few more until the pan is full.

When you see the edges of the first tomato start to turn golden brown, gently flip it over using tongs (be careful not to break the crust on the tomato). Fry until the second side of the tomato is a nice golden brown then transfer to the wire rack to drain.

Sprinkle with some fleur de sel and serve.

  • http://rhid-baked.blogspot.com/ Rhiannon

    I have yet to try green tomatoes. I was brought up on the notion that tomatoes were meant to be red, and if you were to eat them green it’d reslut in some weird indigestion. But, yum. I need to try this, seriously…

  • http://rhid-baked.blogspot.com/ Rhiannon

    I have yet to try green tomatoes. I was brought up on the notion that tomatoes were meant to be red, and if you were to eat them green it’d reslut in some weird indigestion. But, yum. I need to try this, seriously…

  • http://www.ezrapoundcake.com/ Rebecca

    I just discovered fried green tomatoes this year, but I’ve never tried to make them at home. Can’t wait to give them a shot!

  • http://www.ezrapoundcake.com Rebecca

    I just discovered fried green tomatoes this year, but I’ve never tried to make them at home. Can’t wait to give them a shot!

  • http://www.souvlakiforthesoul.com/ Peter G

    What an ingenious and lovely treat.

  • http://www.souvlakiforthesoul.com Peter G

    What an ingenious and lovely treat.

  • http://www.culinarydisaster.com/wordpress Jeff

    I hope you are able to make that tomato mint sorbet because I am very interested in this.

    Everything I have read about the outbreak says it is pretty much from the crappy ones that mass produced and mass handled. The local little guy surviving on a booth at the market hopefully this will help him out drastically. Also, educate people that always find the guy who raises his own or raise your own.

  • http://www.culinarydisaster.com/wordpress Jeff

    I hope you are able to make that tomato mint sorbet because I am very interested in this.

    Everything I have read about the outbreak says it is pretty much from the crappy ones that mass produced and mass handled. The local little guy surviving on a booth at the market hopefully this will help him out drastically. Also, educate people that always find the guy who raises his own or raise your own.

  • http://scalloped-edge.blogspot.com/ Joanna

    Wow, I just realized that despite being aware of fried green tomatoes for as long as I can remember (erm… probably from that movie 20 years ago…), I don’t think I’ve ever had them. But, I’ve never met a tomato I didn’t like! So maybe this weekend I’ll give these a try. Love the poached egg idea too, sounds like a perfect weekend brunch.

    One question, where did you find the tomatoes? I was at the Greenmarket last weekend and I don’t remember seeing them, but then again it was so hot that I didn’t feel like exploring much.

  • http://scalloped-edge.blogspot.com Joanna

    Wow, I just realized that despite being aware of fried green tomatoes for as long as I can remember (erm… probably from that movie 20 years ago…), I don’t think I’ve ever had them. But, I’ve never met a tomato I didn’t like! So maybe this weekend I’ll give these a try. Love the poached egg idea too, sounds like a perfect weekend brunch.

    One question, where did you find the tomatoes? I was at the Greenmarket last weekend and I don’t remember seeing them, but then again it was so hot that I didn’t feel like exploring much.

  • http://cooking-shopping-crafts-etc.blogspot.com/ Olga

    I had my first and only fried green tomatoes in Atlanta a few years ago. They reminded me of Granny Smith apples. But anything fried is good!

  • http://cooking-shopping-crafts-etc.blogspot.com/ Olga

    I had my first and only fried green tomatoes in Atlanta a few years ago. They reminded me of Granny Smith apples. But anything fried is good!

  • http://manggy.blogspot.com/ Manggy

    Like Joanna, I’m also one of those people who’ve seen the movie but never had them (well, it’s not like it’s very popular in these parts, heh heh). You certainly make a great case for me to try them! I’m intrigued to know how a tart fried berry would go with a cream gravy :)

  • http://manggy.blogspot.com manggy

    Like Joanna, I’m also one of those people who’ve seen the movie but never had them (well, it’s not like it’s very popular in these parts, heh heh). You certainly make a great case for me to try them! I’m intrigued to know how a tart fried berry would go with a cream gravy :)

  • http://www.myspace.com/docchuck DocChuck

    As a “senior” native Southerner, I have been preparing and eating fried green tomatoes LONG before the movie ever appeared. And I love them.

    Never tried them with cheese, however. Now that I stumbled across your blog, I will give your “cheese” method a whirl.

    By the way, if your readers have trouble finding green tomatoes, try asking the produce manager in the supermarket if he has any green ones in the “back.” They often do and are usually happy to get some for you.

  • http://profiles.aim.com/d0cchuck DocChuck

    As a “senior” native Southerner, I have been preparing and eating fried green tomatoes LONG before the movie ever appeared. And I love them.

    Never tried them with cheese, however. Now that I stumbled across your blog, I will give your “cheese” method a whirl.

    By the way, if your readers have trouble finding green tomatoes, try asking the produce manager in the supermarket if he has any green ones in the “back.” They often do and are usually happy to get some for you.

  • http://chewonthatblog.com/ Hillary

    Fried green tomatoes never appealed to me but you’ve made them look quite delicious! I will have to try them now.

  • http://chewonthatblog.com Hillary

    Fried green tomatoes never appealed to me but you’ve made them look quite delicious! I will have to try them now.

  • http://www.noblepig.com/ noble pig

    Now your talkin’, these look amazing!

  • http://www.noblepig.com/ noble pig

    Now your talkin’, these look amazing!

  • http://asoutherngrace.blogspot.com/ grace

    i do declare–them just might be the best durn fried green maters i ever did see. :)

  • http://asoutherngrace.blogspot.com grace

    i do declare–them just might be the best durn fried green maters i ever did see. :)

  • http://www.sugarbar.org/ diva

    i don’t think i’ve ever had green tomatoes. marc this is off the charts cool for me because tomatoes are like my best friends…love em. this sounds great. and quite similar to fried cheese and cherry tomatoes on a stick we usually find at the christmas german market!

  • http://www.sugarbar.org diva

    i don’t think i’ve ever had green tomatoes. marc this is off the charts cool for me because tomatoes are like my best friends…love em. this sounds great. and quite similar to fried cheese and cherry tomatoes on a stick we usually find at the christmas german market!

  • http://newlywedcooking.blogspot.com/ sharon

    You know, I’ve never had fried green tomatoes? I’m quite tempted now…those are some beautiful toms!

  • http://newlywedcooking.blogspot.com sharon

    You know, I’ve never had fried green tomatoes? I’m quite tempted now…those are some beautiful toms!

  • http://caviarandcodfish.com/ Robin

    Are green tomatoes just un-ripened red tomatoes? Or are they a different variety?

    And cheesy fried beats out sorbet any day!

  • http://caviarandcodfish.com Robin

    Are green tomatoes just un-ripened red tomatoes? Or are they a different variety?

    And cheesy fried beats out sorbet any day!

  • Marilouise

    I love fried green tomatoes but like all produce they must be prepared at the right point. I find that they taste best when the green tomato is just starting to lighten (it gets almost yellow). If you prepare them when they are too green they are too tart. I hope this helps the first timers have a better experience.
    Nice touch with the cheese, I’ll have to try it!

  • http://tastespotting Marilouise

    I love fried green tomatoes but like all produce they must be prepared at the right point. I find that they taste best when the green tomato is just starting to lighten (it gets almost yellow). If you prepare them when they are too green they are too tart. I hope this helps the first timers have a better experience.
    Nice touch with the cheese, I’ll have to try it!

  • http://www.hungryandfrozen.blogspot.com/ Laura @ Hungry and Frozen

    Wow, they look fab :) Never tried green tomatoes before, but clearly there is plenty of use for them!

  • http://www.hungryandfrozen.blogspot.com Laura @ Hungry and Frozen

    Wow, they look fab :) Never tried green tomatoes before, but clearly there is plenty of use for them!

  • marc

    A food blog promoting a less stressful, more enjoyable cooking experience by using instinct over precise directions.

    Rhiannon, I know what you mean, it took me a while to get over the notion, but I’ve found there are lots of fruits that are fantastic green. Green peaches make great salads.

    Rebecca, they get a few dishes dirty, but they’re actually pretty easy to make.

    Thanks Peter G

    Jeff, as soon as I find some more green tomatoes I’m totally making the sorbet. RE: the outbreak, I hardly even get tomatoes at the grocery store, so this is good to know.

    Joanna, usually any vendor that sells tomatoes will have some green ones.

    Olga, they can be pretty tart, but if you cover them in a country gravy (made with a sausage fat roux and cream), it makes a great counterbalance.

    Manggy, ironically I’ve never seen the movie. I guess I’ll have to rent it now.

    DocChuck, the cheese gives the crust a nice savoury flavour. Great tip on asking the produce manager for green tomatoes. Thanks!

    Hillary, as long as your oil is hot enough they’re not super greasy and the tart centers are actually kind of refreshing.

    Thanks noble pig!

    Grace, thank you ma’am. I dun enjoyed eat’n em.

    Diva, fried cherry tomatoes on a stick sound delicious!

    Sharon thanks:-)

    Robin, yep green tomatoes are just unripe regular tomatoes.

    Marilouise, I’ve found that the ones turning yellow don’t crisp as easily because of the extra moisture, but you’re right that they’re less tart.

    Laura, if you can find them, give them a go, they’re especially good in chutneys.

  • marc

    A food blog promoting a less stressful, more enjoyable cooking experience by using instinct over precise directions.

    Rhiannon, I know what you mean, it took me a while to get over the notion, but I’ve found there are lots of fruits that are fantastic green. Green peaches make great salads.

    Rebecca, they get a few dishes dirty, but they’re actually pretty easy to make.

    Thanks Peter G

    Jeff, as soon as I find some more green tomatoes I’m totally making the sorbet. RE: the outbreak, I hardly even get tomatoes at the grocery store, so this is good to know.

    Joanna, usually any vendor that sells tomatoes will have some green ones.

    Olga, they can be pretty tart, but if you cover them in a country gravy (made with a sausage fat roux and cream), it makes a great counterbalance.

    Manggy, ironically I’ve never seen the movie. I guess I’ll have to rent it now.

    DocChuck, the cheese gives the crust a nice savoury flavour. Great tip on asking the produce manager for green tomatoes. Thanks!

    Hillary, as long as your oil is hot enough they’re not super greasy and the tart centers are actually kind of refreshing.

    Thanks noble pig!

    Grace, thank you ma’am. I dun enjoyed eat’n em.

    Diva, fried cherry tomatoes on a stick sound delicious!

    Sharon thanks:-)

    Robin, yep green tomatoes are just unripe regular tomatoes.

    Marilouise, I’ve found that the ones turning yellow don’t crisp as easily because of the extra moisture, but you’re right that they’re less tart.

    Laura, if you can find them, give them a go, they’re especially good in chutneys.

  • http://sundaynitedinner.com/ Chuck

    I haven’t had fried green tomatoes in forever. They look fantastic! I need to find some green tomatoes now.

  • http://sundaynitedinner.com/ Chuck

    I haven’t had fried green tomatoes in forever. They look fantastic! I need to find some green tomatoes now.

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  • http://www.sugarlaws.com/ katy

    yum! my tomato plants are producing little green tomatoes right now — maybe i should pick a few and try this!

  • http://www.sugarlaws.com katy

    yum! my tomato plants are producing little green tomatoes right now — maybe i should pick a few and try this!

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  • http://www.cococooks.blogspot.com/ courtney

    What a great idea. I have been frying with cheese lately and love fried green tomatoes.

  • http://www.cococooks.blogspot.com courtney

    What a great idea. I have been frying with cheese lately and love fried green tomatoes.

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  • sara taylor

    I’m frying my home grown green tomatoes tommorrow. I really want to use your recipe with cheese. I am an experienced cook. Tell me, please, does the cheese burn? Any tips? Thanks.

  • http://cheesyfriedgreentomatoes sara taylor

    I’m frying my home grown green tomatoes tommorrow. I really want to use your recipe with cheese. I am an experienced cook. Tell me, please, does the cheese burn? Any tips? Thanks.

  • sara taylor

    I’m sorry to bother you again. I forgot to ask – can I substitute evaporated milk for buttermilk? or make substitution with milk and vinegar? I know buttermilk is the way to go, but I cannot go out today to purchase it. Also, I wrote the previous e-mail concerning the cheese possibly burning, and forgot to click “notify by email.” If you can, please e-mail me. Stumbled on your blog and loved it. Many thanks. st

  • http://cheesyfriedgreentomatoes sara taylor

    I’m sorry to bother you again. I forgot to ask – can I substitute evaporated milk for buttermilk? or make substitution with milk and vinegar? I know buttermilk is the way to go, but I cannot go out today to purchase it. Also, I wrote the previous e-mail concerning the cheese possibly burning, and forgot to click “notify by email.” If you can, please e-mail me. Stumbled on your blog and loved it. Many thanks. st

  • sara taylor

    it’s sara taylor

  • http://cheesyfriedgreentomatoes sara taylor

    it’s sara taylor

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  • Foivi Geller

    I CAN’T GET ENOUGH OF YOUR RECIPES!!!!

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I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

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