In the last few years I have found out that fried green tomatoes are an entirely delicious way to use a fruit that would otherwise go to waste. Gardeners who grow tomatoes often end up with some green ones at the end of the season- they will never fully ripen but they still manage to have a lovely scent and mild flavour entirely their own. I am sure most go into the compost pile but I was lucky enough to have a friend share some with me.
I love what my friend said about some FGTs I dropped off for her, "The flavours were so delicate. Seemed the perfect way to usher fall in and say good-bye to summer."
They are ever so easy to make and I can imagine that these would be the perfect nibble any time of day (or night):
Brunch? With eggs.
Lunch? With salad.
Dinner? With anything.
Midnight snack? Yes, please!
I don't give any measurements because it is totally dependent on how many tomatoes you have- you may have one or you may have a half dozen. Adjust your ingredients according to how much you have. They must be made just before serving for best results.
Fried Green Tomatoes
The cornmeal coating can be made a smidge lighter by adding some cornflour or unbleached flour to the mix. You can serve these with mayo and sour cream mixed together and/or lemon juice & hot sauce. We mix all the ingredients together to make a spicy dip. Also delicious with a squeeze of lemon or lime juice served atop salad greens. Enjoy!
buttermilk (or 'soured milk'- a splash of vinegar or lemon juice mixed with milk or milk substitute)
cayenne pepper, optional