Fried green tomatoes are one of my favorite breakfast dishes. I rarely have them because green tomatoes are hard to find reasonable priced in the city. I lucked up and found them at the fresh market about 2 weeks ago. Yes this city girl knows how to cook some southern fried green tomatoes.
I found the firmest, greenest ones I could find because I knew I would not be cooking them right away. Well they lasted the two weeks and I decided to cook them this morning.
When you are picking your green tomatoes from the grocer the firmness level is up to you. For frying, some people prefer to get green tomatoes that are firm, not hard and in full size. Pick ones that are big, firm with skin that is tight. Other people have a preference of picking the tomatoes that show a few spots of slight blush ripeness. If you pick the ones that are slightly ripe, be sure to cook them immediately because they will ripen to red quickly in your refrigerator.
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Frying green tomatoes is easy once you learn and they are so delicious. Green tomatoes is one of those southern comfort foods my mother use to make on "special occasions". We always ate them for breakfast with a side of bacon or sausage. There are some traditions that you just can't break and southern fried green tomatoes for breakfast with a cup of tea or coffee still warms my heart.
- 1 teaspoon of water
- 2 beaten eggs
- 2 cup fine dry bread crumbs
- 1/4 cup canola oil
- Salt and pepper to taste
- Sprinkle of sugar Optional
First I washed the tomatoes and cut the tops and bottoms off.
I beat two eggs in a bowl and added a teaspoon of water.
Next I cut each tomato in thin slices and seasoned to taste with seasoning salt and pepper.
Next, I dipped each tomato in the egg mixture and then coated in bread crumbs.
Finally I fried each side in a deep skillet of canola oil. (Add oil as needed to prevent scorching).
*A cast iron skillet works perfect but is not necessary
Sprinkle with sugar and serve with turkey bacon.
**The sugar makes the flavor of tomato pop!
Traditionally in my family, they are cooked with cornmeal, but I didn’t have any cornmeal so I used the breadcrumbs. They actually taste better with the bread crumbs. You can substitute the breadcrumbs for 1/2 cups self-rising flour mixed with 1 cup of yellow cornmeal.