Sliced, dipped, dredged and fried tomatoes equal a plateful of delights as the showcase of veggie night. It’s an annual treat. I make fried green tomatoes maybe twice a summer. Veggie plate night, of course being a frugal way to feed our hodgepodge. And fried green tomatoes, of course being a way to liven things up a bit.
I explained to the children that fried green tomatoes are served as high dollar appetizers in fine restaurants. So I’ve heard. The taste being similar to fried zucchini but a little more on the tart side.
This is the same process I use for fried okra. Though standing and frying okra is a true act of love!
(pictured above with a little bit of fried okra thrown in for good measure)
Fried Green Tomatoes
Yield – 8 servings
Preparation Time – 10 minutes
Cooking Time – 10-15 minutes
- 2-3 green tomatoes (unripened)
- buttermilk, enough for dipping (don’t have buttermilk, make substitute)
- cornmeal, enough for coating, maybe 1/2 cup
- enough oil to cover the bottom of your iron skillet
- Slice your tomatoes. Not too thin and not too thick.
- Fix a cereal bowl full of buttermilk and one full of cornmeal. No certain amounts.
- Pour your oil in your skillet and heat up on medium high.
- Dip individual tomato slices first in buttermilk.
- Next, dredge in cornmeal. (Turn over and coat both sides.)
- Drop carefully into the hot oil. Fry less than five minutes on each side.
- When nice and brown, remove to a paper towel-lined plate to drain. You might want to blot the oil with another paper towel a bit as well.
- Season to taste with salt and pepper if you like. We didn’t and they were mighty tasty.
Cost $ Pennies
Serve with cornbread, macaroni and cheese and your other favorite vegetables. We enjoy a veggie plate at least once a week – especially when vegetables are fresh and plentiful. Tasty and frugal! Sweet tea or iced coffee are a bonus for adults. You might also like Erin’s Grilled Green Tomatoes. Get every bite of summer you can!
How about you. How often do you enjoy a veggie plate?