I picked these green tomatoes up at the farmer’s market this weekend with every intention of turning them into a nice light tomato mint sorbet. Instead, I woke up Sunday morning with a hankerin’ fer some fried green ta’maters.
I guess I should have known this was going to happen when I bought them, and bought some extras. Hopefully they’ll still have some more this week so I can make my sorbet. Roasted green tomatoes also make fantastic salsa, and I love green tomato chutney’s and jams.
Given the big fuss over raw tomatoes, I guess it’s only appropriate that I deep fried the little bastards. Though in all fairness to these Lycopene rich fruits, I’m guessing the salmonella outbreaks are a result of bad farming and people/restaurants not properly washing the tomatoes.
Because they’re not fully ripe, green tomatoes are tart, dense and perfect for frying as they have less moisture and hold their shape. This recipe will yield fragrant disks with thick savory crusts and a tart, tender interior. They’re fantastic with a soft poached egg on top, and if you want to go for the full heart attack, make a cream and sausage gravy to pour on top (I call this Southern Eggs Benedict).
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