There has been warning for the past few days that the first frost was going to happen soon. Yesterday, I harvested this last crop of baby tomatoes (it feels like a crime to pick unripened heirlooms) just in time for last night’s short freeze. Frying these tomatoes was the perfect solution to carry over the last taste of summer.
The almond relish was inspired by the best fried green tomatoes I’ve ever had, at the Flying Biscuit Café in South Carolina. There, they instead make a spicy pecan relish with jalapenos. My version is sweet, and tastes delicious with crumbles of goat cheese and pepper.
This is a very basic recipe, and do keep in mind that you’ll need to alter it depending on the number and size of tomatoes you have. I had about 10 small tomatoes and this amount of breading mixture worked perfectly, you don’t want to be left with much extra in the end. Luckily the proportions are very simple and you can add to or make more as you need. I like the flavor olive oil imparts, but you must be careful as it isn’t the most stable for frying. You could also use any neutrally flavored oil, which may actually work better as far as temperature resistance in frying. If you are frying a lot of tomatoes, you will want to change the oil midway.
Fried Green Tomatoes
For the breading:
1/4 cup flour
1/2 cup breadcrumbs
1/4 cup cornmeal
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Dipping mixture:
1 large egg, beaten
1/4 cup milk
2 cups olive oil
Coating:
1/2 cup whole almonds
1 tablespoon fresh parsley
1 tablespoon light agave nectar
1 tablespoon extra virgin olive oil
Fresh crumbly goat cheese (I used Ile De France’s traditional petite bûche, a balanced, creamy and tangy variety)
Roughly chop the almonds and parsley (or use a food processor). In a small bowl, combine with the agave nectar, 1 tablespoon olive oil, and salt and pepper to taste.
In another small bowl, whisk together the egg and milk. Combine the dry ingredients in a shallow bowl or deep plate.
To prepare the tomatoes, slice into 1/4” slices and first dip into egg/milk mixture, then dredge in coating mixture, rotating to cover each side. Shake off excess and move prepared slices to a cooling rack over parchment paper in preparation for frying.
Once you have prepared the tomatoes, heat the olive oil in a skillet over medium-high heat until it reaches 350 degrees. Place the tomatoes in a single layer into the oil, batch by batch. Fry until the coating is richly golden and then turn to fry the other sides. Transfer fried tomatoes to paper towels to drain.
Plate the fried tomatoes with a dollop of almond relish and goat cheese to taste. I also like a little freshly ground pepper on top.
JoWynn Johns says:
October 1st, 2008 at 6:51 amI’m confused. Do you dip the tomatoes in the liquid, then the breading mixtures, then fry? Do you also dip them in the “coating” mixture? Or is the “coating” mixture actually the relish to be served on the side?
David says:
October 1st, 2008 at 9:41 amJoWynn-
Sorry for any confusion:
1. liquid mixture
2. breading/coating (I just really dislike the word breading!)
3. fry
4. serve with relish
Thanks for reading!
Emily says:
October 14th, 2008 at 2:44 pmYour photography is incredible.
Jonathan says:
October 28th, 2008 at 9:43 pmLove the look of this site, and the recipes are so fresh!
Lauren O. says:
October 30th, 2008 at 4:11 pmWow those look amazing!
It’s hard to find green tomatoes in Hawaii. I wouldnt get the same effect with the ripe tomatoes. =\
Matt says:
November 5th, 2008 at 4:05 pmLooks delicious! Fantastically well done recipes and your photos are superb.
Virtual Cooking Schools says:
November 13th, 2008 at 10:53 pmFried Green Tomatoes recipe looks delicious. I never thought Green tomatoes can be used in this way. Thanks for posting, I need to try out this.
Alice
J9 says:
November 14th, 2008 at 8:59 amWhat a beautiful site you have here — I’m so glad I stumbled upon it! As for the tomatoes, if I don’t have agave nectar hanging around, can I substitute something more common for it?
Bob LaGatta says:
November 29th, 2008 at 1:07 amI don’t know on how I stumbled upon this cooking blog., All I know is that I’d better check out the archives for a good read. Ha-ha! Just droppin’ to say hi!
Oh. You might want to check this out: http://www.technocooks.com for uhm…a different “menu.”
carrie says:
December 16th, 2008 at 9:11 pmI love fried green tomatoes. I think I am a little late for this season, but I will try this recipe for the great snack when the harvest rolls around next year!
tim tam says:
January 13th, 2009 at 2:37 amcheers for the site this is truely useful. Can i substitute th etomatoes? I happen to have none errr!
australian food says:
January 13th, 2009 at 2:38 amFantastic photos indeed all well explained and superbly clear well done!
Dave Jones says:
April 13th, 2009 at 9:54 amsounds delicious…..pictures looks cooool.
Xina says:
June 16th, 2009 at 1:33 pmI’m confused by “coating” vs. “breading”?
Chef Meeshell says:
June 22nd, 2009 at 12:06 pmI adore your site so much! I am so glad my friend, Xina told sent me your link. You have great taste and a great eye. Are you in L.A.? I would love to meet you. I have a ton of friends that own great restaurants all over L.A.
Thank you.
Best,
Meeshell
Alex says:
July 7th, 2009 at 2:51 pmAlmost made me eat my computer screen. Awesome post.
jonathan says:
July 9th, 2009 at 11:49 pmHi, would like to take your recipe and try it in my kitchen. Thank you!
SinoSoul says:
September 21st, 2009 at 9:08 pmI think it’s time for a blog update…
nina says:
October 8th, 2009 at 6:57 amI’d love to try this, but I keep on telling myself that it will have to be with my own grown tomatoes…..hold thumbs, they’re almost ready!!!
micook1 says:
October 29th, 2009 at 2:18 pmJust jumped in to tell you that you have a beautiful blog!!!
Mi,
http://www.ask2cook.com/
Dinners & Dreams says:
November 16th, 2009 at 3:45 pmThese tomatoes look yummy!! Thank you!
Nisrine
Lea @ Little Rock Wedding says:
December 4th, 2009 at 11:44 pmLove this site as well as the recipes.. Keep on posting.
Little Rock Wedding
sandy axelrod says:
December 8th, 2009 at 12:40 pmLove your blog and the fried green tomatoes recipe. The timing was perfect. A few months ago we had fried green tomatoes at a favorite little lunch restaurant - Laura Albert’s - on Daniel Island, and I wanted to duplicate theirs. My first attempt wasn’t great because I used course corn meal. Way to crunchy! Yours sound amazing. I am a retired chef and catering company owner who is now in the process of writing a cookbook and memoirs along with the blog that I started last month. My site is foodandfondmemories. blogspot.com. I hope you will have a chance to take a look and let me know what you think.
Sandy
Morgan buffet says:
December 29th, 2009 at 11:59 amIt is cool. I loved this dish…
@David
1. liquid mixture
2. breading/coating (I just really dislike the word breading!)
3. fry with Patan ghee (It is the best fat prodct)
4. serve with relish
Chef Robin White says:
January 8th, 2010 at 5:42 amI tis great that you are bringing back the old way of doing things. The recipes have worked for 100′ s of years so why stop because of new ideas. The is room for both
Thoriq says:
January 11th, 2010 at 4:21 amHi, David
This is great, looks delicious yet so simple to make
thanks
Chris says:
February 11th, 2010 at 8:20 pmLove the simplicity! Thanks