While the warm weather is officially winding down, and I’ve already busted out the soup pot for a batch of this soul-warming goodness, there’s still one juicy way to hang on to summer a little longer. Sure, it’s a bit tart and perhaps not as versatile as its more mature brethren, but the green tomato makes a lip-smacking treat that rivals all other fried foods.
Seriously, have you tried them? You will not be able to stop eating them.
A batter would be too heavy, but a nice triple-dip in dry-wet-dry ensures that every slice is well-crusted and remains so during the pan frying. I’ve seen recipes that call for just flour and others for just cornmeal, but here I combine them, with well-beaten egg, to achieve a satisfying chewy-crunchy ratio without overpowering the fruit.
The key to this recipe, however, is the first dip in Worcestershire sauce and Tabasco. The punch of umami imparted by the sauce ensures that the finished tomatoes need no adornment (although if you’re partial to ranch dressing or perhaps remoulade, go for it). And if you have any sauce left after the initial dip, try blending it into the beaten egg for an extra-strong flavor.
If you have a low spice tolerance, adjust the Tabasco accordingly. And feel free to use any other brand of hot sauce you like. To make the recipe ovo-vegetarian, find a fish-free Worcestershire sauce or substitute dark soy sauce.
Fried Green Tomatoes
2 medium green (unripe) tomatoes
3 Tbs Worcestershire sauce
1 tsp – 1 Tbs. Tabasco (to taste)
1 large egg and 2 Tbs water, well beaten
1/2 cup all purpose flour
1 cup medium or finely ground yellow cornmeal
corn or vegetable oil for frying
1. Combine Worcestershire sauce and Tabasco in a shallow bowl. Combine flour and cornmeal in another shallow bowl. Add beaten egg to a third shallow bowl. Line them up in that order.
2. Slice tomatoes in ~1/4 inch slices and arrange in a single layer on a large tray or cookie sheet. Working one by one, dip each slice into the sauce mixture and make sure it is well coated. Then, dredge in the flour-cornmeal mixture and put back onto the tray. Repeat with all tomato slices until finished.
3. Again working one by one, dip each slice in the egg mixture until well coated. (For an extra-flavorful egg dip, mix in any sauce leftover after step 2.) Then, dredge once again in the flour-cornmeal mixture and put back onto the tray. (If you need to top up the flour-cornmeal mixture, make sure it is in a ~ 1:2 ratio.)
4. In a heavy cast iron skillet, heat 1/4″ oil over medium-high heat until it is smoking hot (about 330° F), then immediately turn the heat down to medium. Working in batches so as not to overcrowd, fry tomato slices, turning over, until dark brown on both sides. Add more oil between batches as necessary, allowing it to heat up before cooking tomatoes. Drain tomatoes in a single layer on several paper towels.
Serve hot. If there are any leftovers, keep them in a tightly-sealed container in the refrigerator with paper towels between each layer. Reheat in the oven or toaster oven, or just eat them cold. They make a great substitute for regular tomatoes in a BLT.