Fried Green Tomatoes

No produce item says summer to me more than tomatoes. The other day I was picking some in my friend, Sam’s, backyard garden where I noticed an abundance of green tomatoes. I collected a dozen or so of the unripened tomatoes to take home with me to make fried green tomatoes. They are so quick and simple to make with many variations on how to make them. I personally really like using corn meal that I mix with a variety of seasonings, usually including something spicy, like cayenne. This time I used garlic powder, hot paprika (great for adding color as you can be generous with the portion without burning your mouth off), and a mixed seasoning that Sam got my in New Orleans called “Slap Ya Mama”. It’s a mix of cayenne, salt and black pepper. I sliced the tomatoes, dredged them in a beaten egg, and then the corn meal with the spices. They were fried in a thin coating of peanut oil. Alternatively you can bake them to make it less caloric, but I have always preferred them fried. You could also use olive oil, but I like how you can cook at a higher heat with the peanut oil. It lets you flash fry them so they brown without becoming too soft. They only take a minute or two each side to get browned and crispy.

I served them with some local goat cheese with herbs spread across the top. The creaminess of the goat cheese is offset nicely by the heat and tanginess of tomatoes. Their sourness reminds me of tomatillos. Sam tells me that they don’t hold their shape when fried, but I am tempted to still try and create a Mexican twist on the southern fried green tomato. My meal also included diced watermelon with mint and a cold beer from the Philadelphia Brewing Company while the next day I had the fried tomatoes with some watermelon gazpacho. "Tomatoes Two Ways" – a popular trend on Top Chef – serving one item multiple ways. Both meals were refreshing and simple – particularly good for the extra hot summer we have been experiencing.