Fried Green Tomatoes

These are a wonderful treat, either all by themselves or as part of a sandwich, salad, or other culinary concoction. They’re very simple to make, but the problem is that once you’ve had one batch, you’ll probably make another one tomorrow. And the next day, too.

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1 big green tomato                                           $0.50

1/4 cup all purpose flour                               $0.02

Salt and pepper, to taste                                $free (ish)

1 egg                                                                        $0.12

2 teaspoons hot sauce*                                   $0.04

1/2 cup bread crumbs                                     $0.50

1/3 cup corn/vegetable oil                           $0.28

Total cost:                                                            $1.46

Slice the tomato into 1/4 inch  – 1/2 inch slices, depending on how thick you want your fried green tomatoes. We went with the 1/2 inch side of the spectrum.

Salt and pepper the slices to your tastes. Then dredge the tomato in the flour. Put more salt and pepper on the floured tomato slices.

Crack the egg in a bowl big enough to hold a tomato slice. Mix in the hot sauce and whisk together with a fork. Meanwhile, pour the oil into a skillet or saute pan and heat over medium-high. Pour the breadcrumbs into a bowl the same size as the egg bowl.

As the oil is heating, dip the tomatoes into the egg mixture one at a time, covering the tomato in egg. Then, dip into the bread crumb bowl to coat the slice with breadcrumbs. As you finish with each slice, put them onto a clean plate. The slices should be entirely covered with breadcrumbs.

Once the oil is hot, and it should be really hot, add the tomatoes. (if the oil doesn’t bubble and sizzle around your tomato, you’re in trouble! Don’t put them all in at once just in case it’s not hot enough. One good trick is taking a tiny drop of water and putting it in the pan. If it pops and sizzles/explodes, it’s probably hot enough.)

Cook the tomatoes for about 3 minutes on each side. They should be golden brown and delicious looking. Remove from the heat and place on a plate lined with a paper towel to drain off the oil. Serve while still hot in any way you choose. ENJOY!

*We used Texas Pete hot sauce this time, but anything would probably be delicious. Similarly, you could leave the hot sauce out and it would still be good.

**If you want to, you could get fancy with this dish and experiment with adding spice blends to either the egg or the breadcrumbs. We once added tuscan spice blend to the breadcrumbs, and it turned out really well – imagine what else could be added!

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