Fried Green Tomatoes

Up until this week, we’ve been enjoying a warm Fall season here in New England. Thanks to the mild weather, our backyard garden tomato plants are still producing a few last stragglers. But with our first week of frosty nights in the weather forecast for this week, we’ve picked the last green tomatoes – and we hate to see them go to waste!  So our crispy, crunchy Fried Green Tomatoes with a delicious dipping sauce are on the menu. Fried Green Tomatoes can be made any time you have un-ripened, green tomatoes on hand, but traditionally, this recipe was created as a way to use up those end-of-season green tomatoes. Today, fried green tomato recipes are most often associated with Southern cooking in the United States, but according to this article from Smithsonian.com, fried green tomatoes “…entered the American culinary scene in the Northeast and Midwest, perhaps with a link to Jewish immigrants, and from there moved onto the menu of the home-economics school of cooking teachers who flourished in the United States in the early-to-mid 20th century.” Our own end-of-season green garden tomatoes were quite small in size – but that makes these Fried Green Tomatoes perfectly suited to be served as an appetizer along with a zesty, creamy dip.  The tomatoes are dipped in seasoned flour, then buttermilk and egg, and finally a coating of cornmeal and breadcrumbs that give the green tomatoes a delicious crunchy coating as they fry. The green tomatoes are tender inside and slightly tart – and that flavor against the crunch of the fried cornmeal coating is a fantastic pairing. To finish things off, we serve our Fried Green Tomatoes with a creamy dip mixed with tomato paste, scallions, red bell pepper, plus lots of seasonings. Enjoy! Disclosure: This post contains affiliate links. You may also like:

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