Yesterday after school, I asked my 6-yr old and his friend to take up the tomato plants so we could make room for a fall/winter garden (carrots, beets, turnips, greens).
Before long, vines and root balls being whipped around in every direction (think Tarzan meets horticulture). At one point my son was using a 7-ft metal stake for balance while “tight rope walking” around the edge of the raised bed. My 2-yr old gave herself the job of trimming the pepper plants with some scissors she found on the ground.
Everyone survived and they even managed to carefully gather the remaining unripe tomatoes. Fourteen in all.
The hard-working boys wanted to eat their harvest, so I suggested we make fried green tomatoes. We tried a new technique this time and it was fantastic!
- fewer ingredients/steps
- less messy
- easy to make gluten free
- more flavorful
The secret is to salt and pepper the tomato slices first and let them sweat. The moisture makes the cornmeal stick and then they are ready to fry. No eggs or milk needed.
By the way, the boys ate them. Partially. Lucas didn’t like the crust and his friend didn’t like the “potato”.
Fried Green Tomatoes
serves four as a side
5 medium green (unripe, hard) tomatoes
salt & pepper
1/2 cup cornmeal
1 T flour (omit for gluten free)
coconut oil, for frying
Slice your tomatoes 1/4 inch thick and lay them out in a single layer on a couple of large plates. Salt and pepper on both sides and let them sit for about 10 minutes.
Heat about 1/4 cup coconut oil over medium heat (add more with each batch, as needed). Dip the tomato slices in the cornmeal mixture, to coat on both sides. Fry 2-4 minutes on each side, til golden brown.
Place on a paper towel, taste, and sprinkle with salt and pepper as desired.
And here is a lighter way to prepare them! You can also saute green tomatoes in olive oil – no batter required. They’re very tasty this way as part of a stir fry or as a side.