Because I also have temporary access to lots of beautiful, ripe tomatoes, I made up a simple relish to add a little fresh, sweet-tart flavor to balance out the richness of the fried green tomatoes. For the relish I halved some Sun Gold yellow cherry tomatoes, Snowballs (the little white tomatoes on the side–very mild and sweet) and some red cherry tomatoes. I tossed them with salt, cracked black pepper, white wine vinegar, and a tiny bit of extra virgin olive oil. The tomatoes here are otherworldly delicious.
The best tomatoes to fry are those that have a bit of a blush but are are still green–solid green tends to be a bit too hard for my taste.
Fried Green Tomatoes
3 or 4 large green tomatoes, cut into rounds
salt and cracked black pepper, to taste
2 large eggs, beaten
olive oil or neutral vegetable oil, for frying
Sprinkle the sliced tomatoes with salt and pepper on both sides. Dip each slice in garbanzo flour to lightly coat each side, then dredge in the beaten egg. Transfer the coated slices into a frying pan skimmed with olive oil, which you have heated over medium-high heat until it just starts to shimmer. Cook until both sides are golden brown and drain on paper towels. Serve hot, with the fresh tomato relish, if desired. These are also nice sprinkled with crushed red pepper for a little heat.
Thanks for reading,