Thank you to everyone that came out to our final harvest of the 2017 season last week! We had a great harvest filled with fall food that can live through the bitter cold. Oh, and those green tomatoes?!?! A crazy surprise to have those in November. The tomatoes came from a third planting that was seeded a few weeks too late for us to have ripe ones.
The Green Tomatoes will change color eventually if you let them sit on your counter. This does take time for it to fully ripen. It is also an exciting side dish at thanksgiving dinner to have fried green tomatoes!
Ingredients: waxed paper, 2 large eggs, 2 tablespoons water, 1 cup all-purpose flour, 1 cup yellow cornmeal, sea salt to taste, freshly ground black pepper to taste, 2 pounds green tomatoes, sliced, 1 cup canola oil for frying, or as needed
Directions: Line a baking sheet with waxed paper. Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper. Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer. Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.
Found at: http://allrecipes.com/recipe/232360/easy-southern-fried-green-tomatoes/