Parmesan Fried Green Tomatoes

I never had fried green tomatoes...until last week.

Years ago, when my mom brought home a small handful of green tomatoes and explained her plans for them, I squealed, "Like the movie?!!".

I couldn't believe that they actually existed.

Armed with instructions from a co-worker, my mom cooked them up that weekend...and they must've been amazing because I never even got a bite! My mom nibbled away at the whole batch while I was away doing my girl scoutly duties, lol.

My mom never got around to making them again, so I always wondered what they tasted like....

*

I'm a city girl through and through...so sometimes I actually forget that fruit and vegetables aren't supposed to be these perfectly round, uniformly-shaped products!

So when I saw a box of these brightly-colored beauties outside of my local health food store, I couldn't pass up buying a small handful of my own. I instantly turned back into that curious 9 year-old who missed out on a taste so many years ago, lol.

Between my mother's notes of how she remembered fixing them and some recipes around the net, I settled on a version that I felt suited my taste. I added a bit of parmesan...beacuse, what isn't better without a little parmesan cheese? :)

The verdict:

They were juicy and an interesting mix of sweet and tangy. Fried up, they really reminded me of onion rings! They definitely tasted like tomatoes though, just extra tart ones.

I definitely liked them, but I can't say I'm a new member of the green tomato fan club as of yet...

Apparently green tomatoes are pretty versatile...people make them into jams, bake them into pies, and a whole host of interesting things. So, since I have a few more, I'd like to play around with different ways to use them before they ripen...

Any suggestions? :o)

Parmesan Fried Green Tomatoes


3 medium-large green tomatoes (they should give a little when you press them)

1/2 cup all-purpose flour
generous amount of fresh black pepper

1 large egg, lightly beaten
1/2 cup milk

1/2 cup fine yellow cornmeal
1/3 cup grated parmesan cheese
1 teaspoon salt
1 tablespoon brown sugar

oil for frying
extra salt for sprinkling





Cut the tomatoes into ~1/4 inch slices...


Prepare the breading station...

Combine 1/4 cup of the flour and a generous amount of fresh black pepper together in a shallow bowl or plate.

Whisk the egg and milk together in another bowl.

Mix the cornmeal, parmesan, brown sugar, salt, and remaining 1/4 cup flour together in the third bowl.

Lightly dredge the tomato slices in the flour, then dip into the egg mixture, letting the excess drip off.

Bury the wet tomato slices in the cornmeal mixture, pat the coating onto them, then gently shake off the crumbs.

To avoid swamp-man hands, use one hand for dipping the dry ingredients and the other for wet.



Pour about 1/4-inch of oil into a heavy skillet and warm over medium-high heat...



Once the oil is hot, fry the slices in batches until golden brown, about 2 minutes on each side.



Drain on paper towels and sprinkle with salt while still piping hot.

Enjoy!