Fried Green Tomatoes

Serve these either for snacks or dessert, if you have any left after cooking.

Right now, with the end of summer, a lot of tomato vines are wilting, leaving green tomatoes on them. Among the treats you can make are fried green tomatoes. You want tomatoes that are not too deep a green, more a greenish yellow. Avoid ones that have already started to turn red, as they won’t be as crisp. Don’t peel them. Slice into 1/2 inch slices. Keep the oil hot and the batter cold. There are many different green tomato recipes online. Some add milk, eggs, and cornmeal. Here’s an old-fashioned recipe given to me by a friend of mine.

Dip tomato slices in a mixture of flour, with salt, pepper and sugar added to taste. The greener tomatoes may need more sugar. Fry in bacon fat for 1/2 hour over a slow fire.  Tomatoes may be placed in your oven on broil at 400 degrees for 1/2 hour, turning them after ten minutes.

Many fruits, like cantaloupe, do not ripen after they are picked. But tomatoes are great for ripening off the vine, even when picked totally green. Each year my tomato plants would produce lots of green tomatoes at the end of summer. I waited until it was close to the first frost and picked them clean. Then I would put newspaper down in an area I could keep undisturbed, and spread the green tomatoes out in one to two layers. Tomatoes will ripen if left inside, and sometimes I would have fresh red tomatoes through Thanksgiving. The only ones that wouldn’t ripen were the ones that were too dark a green to start with, or that had been touched by a frost, so would rot. If you have an abundance of tomatoes you can always try this way of ripening the green ones.

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About Nancy Radke

A USA Today bestselling author, Nancy Radke grew up on a wheat and cattle ranch in SE Washinton State. She attended a one-room country school through the eighth grade. She learned to ride bareback at age 3 (Really! It was a common practice.) and when she got off or fell off, she would pull her horse's nose to the ground, get on behind its ears, and the horse would lift its head so she could scoot down onto its back. Nancy spent most of her childhood exploring the Blue Mountain trails that bordered the ranchlands. She and a friend once took a trail that turned out to be a two day trip. They always rode with matches and pocket knives, so made camp and returned the next day. These long rides worried her parents, but provided plenty of time to make up stories. Her first novel was set in the Blues, and is entitled APPALOOSA BLUES. TURNAGAIN LOVE was the first one published. It rated a four star review from Affaire de Coeur. Scribes World said "Turnagain Love has some fascinating twists and turns, unexpected complications, and charming scenes." It is light and humorous. Nancy currently has over 30 books written, both modern and western. All her stories are sweet and wholesome.  View website

3 Replies to “Fried Green Tomatoes”

  1. My mom always used cornmeal to batter the green tomato slices. Your post brings back memories. With only a couple of tomato plants, I never have enough leftover to pick green. There’s truly nothing as wonderful as a garden-fresh tomato, warmed by the sun.

    • I used to put in 4 plants, each a different variety, cherry to large. Each year I had different results, from all producing well to only one producing. When all were producing, I had plenty of green tomatoes at the end of fall.

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