It’s been a few years since I’ve practiced my skills of frying up green tomatoes but with the bumper crop of green tomatoes this fall I decided it was time. So, I put on my apron, let out a quick warrior cry of “Towanda” and headed to the garden to pick a mess of big green unripe fruit.
Everyone seems to have their own ‘secret’ recipe for fried green tomatoes and I always enjoy hearing the different ways folks prepare and season them. Over the years I have developed a pretty straightforward simple recipe that people seem to like (at least there are never any leftovers).
First, wash and slice tomatoes about ¼” thick. Allow the slices to sit and sweat for a 30 minutes to an hour. Sprinkle them with a seasoned salt, Emeril’s Essence which I make up myself (recipe below) or just sea salt and fresh ground pepper.
Coat each side with corn meal and let them sit again for 30 minutes or so. Yeah, I know seems like there is a lot of sitting around.
Heat (med-low temp) enough vegetable oil or coconut oil in a heavy cast iron skillet to cover the bottom to about ¼”. Fry until light to golden brown, then flip each slice over and fry. Add more oil as needed with each batch. Place on paper towels before placing on serving dish. Serve warm (with a pinch of grated parmesean cheese on top). They are actually quite good cold out of the refrigerator too.
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in a grinder or shaker jar.