Summer Faves: Fried Green Tomatoes

HEIDI BILLOTTO FOODI don’t know who decided to fry the first green tomato – but I’m glad they did! Credited with strictly Southern roots, a quick bit of investigative research indicates that recipes date back as far and the mid to late 1800s, several from Jewish and Kosher cookbooks, too.  The popularity of this crunchy summer favorite, however, soared with the popularity of Fanny Flagg’s novel Fried Green Tomatoes at the Whistle Stop Cafe  and  later the movie of the (abbreviated) same name in the late 1980’s. Since then chefs around the country, and perhaps the world, cleverly continue put innovative spins on the basic batter, bread and brown technique.

green tomatoes

Fresh picked green tomatoes from Tega Hills Farm in Ft. Mill SC. Mindy Robinson of THF sells to the public on Saturday Mornings at the Matthews Community Farmers Market and at the Yorkmont Regional Farmers’ market in Charlotte, NC

Anyway you fry it, do try this fabulous summer treat before the seasons end.

As I write this, it is August in the Carolina’s and ’tis the season for the late harvest of red ripe juicy tomatoes. But before these gems turn red, they’re firm and green and equally delicious to their red ripened counterparts. As is the case for ripe and heirloom tomatoes of all sorts, the best place to buy green tomatoes is from a local farmer and any local farmers market – or you could grow them yourself, but I have found over a long period of summer growing seasons, that I am much better cooking with tomatoes than growing them) so I am happy to rely on the harvest of local farms and farmers with greener thumbs than mine to stock my tomato larder.

The tomatoes photographed for this blog post and for the Charlotte Today television segment with which these recipes coordinate came from Tega Hills farms in Ft.Mill SC and Black’s Peaches in York SC  – always most important, I think, to Shop Local so you can Eat Local.

Heidi on ct set with green tomatoesThis week I cooked with Local South Carolina green tomatoes, pairing them with ripe red tomatoes, Fishing Creek Creamery Goat cheese from Chester South Carolina and Clemson Blue Cheese from Clemson South Carolina as well. If you’d like to see the video presentation  from this week’s WCNC Charlotte Today broadcast, click here then come back for all the details, recipes and more.

Quartered green tomatoes from Black's peaches in York South Carolina, tossed with watermelon, arugula and Clemson Blue Cheese for another version of a tasty late summer salad

Quartered green tomatoes from Black’s Peaches in York South Carolina, tossed with watermelon, arugula and Clemson Blue Cheese for another version of a tasty late summer salad

Of course green tomatoes aren’t just for frying, cut them and toss in spices and vinegar to make your own house pickles, season with salt and pepper to use in place or in addition to cucumbers;  or scoop out, stuff and bake as you would bell peppers.

 

Three Ways, and then some, to serve Summer Fried Green Tomatoes

fried green tomatoes - gerinMaster Recipe

FRIED GREEN TOMATOES

By Charlotte Culinary Expert, Heidi Billotto

2-3 local firm green tomatoes, thick sliced

organic All Purpose Flour

2-3 local or organic eggs

dry seasoned bread crumbs

canola oil or your favorite Extra Virgin Olive Oil

 

Dip each slice of tomato first into the flour, then eggs, then bread crumbs

Dip each slice of tomato first into the flour, then eggs, then bread crumbs

Dip each slice of tomato first into the flour, then eggs, then bread crumbs. The secret is to allow the battered and breaded green tomatoes to rest on a wire rack, for at least a minute or two before you fry.  This time allows the egg, flour and bread crumbs to firm up around the tomato and create a bond that will not come off in the hot oil. To fry the breaded green tomatoes traditionally, Heat about ½ inch of oil in a sauté pan or frying pan using wooden spoon test

Heidi's Wooden Spoon Test to see when  oil is hot enough to fry

Heidi’s Wooden Spoon Test to see when oil is hot enough to fry

To test to see if the oil is hot enough for frying, place a wooden spoon in the pan of oil. As the oil heats, little bubbles will form around the edge of the spoon just as they would if a piece of food were in the pan frying – when you see the little bubbles, the oil is hot enough to fry.

To fry with less fat, use a non stick pan and coat lightly with a flavorful olive oil. Brown as you sould in the greater amount of oil.

When the oil is hot, put the breaded tomato slices in, cooking just until brown. Remove from oil and drain on several thicknesses of paper towels.

Joes tomato salad The Flipside Cafe

The idea for these sliced Fried Green Tomato croutons came from Chef Joseph Cornett of The Flipside Cafe in Ft. Mill SC

Lots of ways to serve – with pimento cheese and red ripe tomatoes for a stack;  with watermelon, local goat cheese and arugula for a late summer salad;  in a Parmesan casserole as you would fried eggplant or chicken; cut into Fried Green Tomato croutons to top a ripe tomato salad; or with the bacon jam recipe found below, layered  with local lettuce and slices of ripe tomato for an innovative BLT.

Spread green tomato slices with soft local South Carolina chevre from Fishing Creek Creamery in CHester SC or Clemson Blue Cheese from Clemson SC; and then proceed with the Master recipe for a cheesier version of fried green tomato flavor

Spread green tomato slices with soft local South Carolina chevre from Fishing Creek Creamery in Chester SC or Clemson Blue Cheese from Clemson SC; and then proceed with the Master recipe for a cheesier version of fried green tomato flavor

For another variation on the theme, spread sliced green tomatoes with soft local goat cheese. Refrigerate to keep firm. Coat and bread the cheese and tomato “stack” as you would just the tomatoes in the Master Recipe.

Variation on t he theme - top tomatoes with your favorite local cheese and then bread and fry

Variation on the theme – top tomatoes with your favorite local cheese and then bread and fry

Serve drizzled with Balsamic vinegar and enjoy this last taste of the summer season!

 

The perfect Fried Green tomato condiment:

Bacon and Local Pepper Marmalade

Recipe by Charlotte Culinary Expert, Heidi Billotto

1¼ pounds sliced bacon, diced

2  local onions, finely chopped

2 organic carrots, peeled and finely chopped

2 organic celery stalks, finely chopped

1-3 sliced local jalapenos or hot peppers

2¼ cups North Carolina apple or South Carolina peach cider

⅓ cup red wine vinegar

2 Tbsp. local molasses ( my favorite by far is from Harrell Hill Farms in Bakersville, NC)

1 tablespoon fresh or dried thyme or savory leaves, roughly chopped

 

Heat a large skillet over high heat. Add the chopped bacon and cook until browned, stirring often, for 4 to 5 minutes. Reduce the heat to medium and add the onions, carrots and celery and sliced Jalapenos, cooking until the vegetables are tender, 6 to 7 minutes.  Pour in the cider and the vinegar, increase the heat to high and cook until the liquid is thick, 7 to 8 minutes.

Stir in the  molasses, cooking until the bacon looks glazed, about 2 minutes. Turn off the heat and move the skillet to a cool burner. Stir in the thyme leaves and cool to room temperature.

Serve immediately or refrigerate in an airtight container for up to 5 days.

 

 

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