We’re been quite lucky this year to get a really long growing season with the mild weather this autumn. One of my favourite end of harvest recipes is the Fried Green Tomato. It really is such a versatile dish as it can be served as an appetizer all on its own or added as an accompaniment to any main course. They can even be served as appetizers at cocktail parties but I would recommend using Green Roma Tomato as they’re smaller in circumference and look nicer as a finger food.
2 large green tomatoes
¼ cup milk
¾ cup bread crumbs
½ cup flour
1 tsp salt
¼ tsp black pepper
Vegetable oil (enough to float the tomato slices in a frying pan)
Slice green tomatoes approximately 1/3 inch thick; throw out the ends.
In a bowl mix milk and eggs together and add green tomato slices and set aside while preparing the breadcrumb mixture.
Mix flour, breadcrumbs, salt and pepper together.
Dredge soaked tomato slices into the bread crumb mixture insuring all sides are coated well.
Heat oil in a frying pan to 350F and place coated slices of tomato into the hot oil spacing them so the slices are not touching and adding them slowly one at a time so not to reduce the temperature of the oil.
When the tomatoes start browning, flip them over and continue frying on the other side until golden brown.
Drain on paper towel or strainer basket.
Sprinkle a bit of Parmesan Cheese, drizzle with marinara sauce and add extra on the side for dipping.