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Fried Green Tomatoes

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This is the best time of year for frying up those big, green tomatoes that will never ripen!  We still haven’t had our kill frost, and like clockwork, my friends have been reminiscing about my fried green tomatoes.  My secret?  Bacon fat!  I also like to spice up the cornmeal with lots of garlic powder, smoked paprika and cayenne.

There were a few giant tomatoes in the garden that I had reserved for frying up green, but they went and ripened on me before I had the chance.  I am 100% not upset because I have ripe beefsteak tomatoes in mid-November!  We planted our winter garden this weekend, so we pulled up the San Marzano plant and fried up every last green tomato.

Fried Green Tomatoes

It is best to use medium to large green tomatoes that are firm and free of damage, however, slicing the paste tomatoes length-wise works really well too.

green tomatoes

Dip them in the eggs, then dredge the slices in the spiced cornmeal.

cornmeal on green tomatoes

When the oil is nice and hot, drop them in and watch carefully, they cook very quickly.

frying green tomatoes

Fry for a minute or two on each side, then set them on a paper towel and sprinkle with salt.

Serve with warm with Healthy Ranch Dip.

Fried Green Tomato Recipe
Bacon fat really does make a difference in the flavor!
  • 3-4 big, firm green tomatoes
  • 1 cup cornmeal
  • 1 tsp of each: paprika, garlic powder, salt, pepper
  • ¼ tsp cayenne pepper
  • 2 eggs
  • ¼ cup oil for frying (grape seed oil and/or bacon fat)
  1. Mix the cornmeal and spices in one bowl, and beat the eggs in another bowl.
  2. Slice the tomatoes ¼ inch thick.
  3. Heat the oil until it shimmers, you need about ¼ inch.
  4. When the oil is hot, dip the tomato slices in the egg, then coat with cornmeal, then drop in the hot oil. Cook 1-2 minutes on each side, or until golden brown.
  5. Let them rest on a paper towel and sprinkle with salt.
  6. Serve warm with Healthy Ranch Dip.

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