I am a bad gardener. It’s true. But I’ve never found that to be a good reason to give up on the dream of having homegrown food, so I begin the fated adventure over again each year in hopes of a better return. This year, I succeeded! It wasn’t the success of a seasoned gardener. I lost a few plants to overcrowding and for some reason couldn’t get cilantro to grow. I did, however, enjoy my favorite arugula salad with my own arugula, and there was a solid week that I packed salads for lunch with my own green leaf lettuce.
The biggest success, though, were my tomato plants. Sure, they were packed way too close together and did not at all stay in their tomato cages, but they are enormous and are still producing more tomatoes than I can eat in a week. Luckily, I have two girls who love them just as much as I do. When they first started to grow, though, I was nervous that there would be no way to make use of them all so I decided to try a dish that I’ve always wanted to give a shot. Fried green tomatoes.
The breading was much different than I expected it to be, and they don’t have much of a true tomato taste. Still, they were delicious, and I ate way too many of them. Most recipes I found called for plain bread crumbs or cornmeal. I made a combination of both, and it turned out wonderfully! Just the right amount of cornmeal crunch without it being too overwhelming. They are also a super simple dish to make after work. They will definitely stay in my recipe book as a tasty and worthwhile option.
- 3-4 green tomatoes
- 1 cup plain bread crumbs
- 1/3 cup cornmeal
- 2 tsp basil
- 2 tsp black pepper
- 3 eggs
- 3-4 tbsp vegetable oil
- Flour for coating the tomatoes
- Slice tomatoes about 1/4 of an inch thick.
- Lay out three bowls. Add flour to the first bowl. Add eggs to the second bowl and whisk them until the yokes mix with the whites. In the third bowl, combine the bread crumbs, cornmeal, basil, and black pepper.
- Salt and pepper both sides of the tomatoes.
- Heat oil in a skillet.
- Coat the tomatoes on both sides with the flour, then the eggs, then the cornmeal mixture. To do this, use one hand for the eggs and one hand for the dry ingredients. This will keep the ingredients from clumping on your hand.
- Fry the tomatoes until golden on both sides. Line a plate with napkins and allow them to cool a bit.