From Dish Rachelle:
I knew I loved fried green tomatoes even before I ever tried them. It isn’t JUST because of the chick flick – though, truth be told, I’ve seen it a million times and as a Yankee girl, it was probably the first time I’d really heard of them – but also because tomatoes are my favorite food, and most things taste good with a little fry crust. I finally got to try fried green tomatoes a few years ago and my suspicions were confirmed: crispy, salty and tangy, they’re delicious, and a terrific way to usher in tomato season when you just don’t think you can wait any longer, and you’re planning trips to Jersey in case they’re riper sooner in your home state.
This was my first time frying green tomatoes at home. Although the traditional preparation requires cornmeal, we used tempura batter – with a healthy sprinkling of Old Bay – and they came out light and fresh. We plated them with arugula and strawberry salad, which balanced the oiliness perfectly.
3 green tomatoes
Flour or cornmeal
Seltzer or water
Old Bay seasoning
Whisk together equal parts flour and seltzer, until the mix is thick but still liquidy. Season with Old Bay, S&P.
Coat tomatoes in batter.
Using a candy thermometer, heat frying oil to 350 degrees, and drop in tomatoes. (Frying tips from the Boy: “you can be a little flexible [when it comes to temperature], but shoot for 350. Over 375 will burn, below 325 will be soggy.”)
Fry until the outside is golden brown, and fish them out with thongs. Let tomatoes cool on a paper towel to absorb excess oil.
This is a joyful, Southern dish, intended to make use of a fruit before it’s fully ripened. At any point, feel free to play with your food.