September's GreenTomatoes!
Here are two delicious recipes that make good use of those unripe tomatoes we all have clinging on in our allotments. Enjoy!
Fried Green Tomatoes
(Ryan Yates/simplycookingrecipes.com)
Prep/cook time: 45minutes
Yield: 4 servings
INGREDIENTS:
4–5 firm green tomatoes, sliced 1/4-inch thick
1 tsp. salt
1/2 tsp. black pepper
1 C. buttermilk
1 large egg
1 tsp. your favorite hot sauce or Tobasco sauce
3/4 C. all-purpose flour or gluten free flour
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 C. yellow cornmeal
1 tsp. smoked paprika
1/2 tsp. onion powder
1/2 tsp. salt
Neutral oil for frying (vegetable, avocado, or peanut), about 1 ½ inches deep in skillet
INSTRUCTIONS:
Slice the tomatoes into even ¼-inch rounds. Lay them out on a tray and season both sides with salt and black pepper. Do not skip this step! The salt brings moisture to the surface and helps the coating stick. Let them sit for 10 minutes while you prepare the dredging stations.
In a medium bowl, whisk together the buttermilk, egg, hot sauce. This mixture adds a flavorful punch and helps the breading stick.
In a separate shallow bowl, mix the flour, salt, garlic powder, and black pepper.
In a third bowl, combine the cornmeal, panko, smoked paprika, onion powder, and salt. This final layer brings the texture and flavor—crisp, smoky, and satisfying.
Line up your dredging station: flour bowl first, then buttermilk mixture, then cornmeal mix.
Set a wire rack on a sheet pan nearby.
Dredge each tomato slice in the seasoned flour, shaking off excess.
Dip it into the buttermilk mixture, allowing excess to drip.
Finally, press it into the cornmeal coating, ensuring even coverage on both sides. Lay each coated slice on the rack and let rest for 10 minutes. This is crucial to ensure the coatings sticks!
In a large cast iron skillet or heavy-bottomed pan, heat oil to 350°F. Use a thermometer for accuracy if you have one.
Once hot, carefully add tomatoes in batches without crowding the pan. Fry 2–3 minutes per side until golden brown and crisp.
Remove and drain on a clean wire rack or paper towels. Repeat with remaining slices.
Serve immediately with dipping sauce and a sprinkle of fresh herbs if desired.
Notes
The buttermilk soak with seasoning and hot sauce is what sets this version apart. Most traditional recipes skip this step or use plain egg or buttermilk. But this quick marinade gives the tomatoes a boost of flavor from the inside out. It also makes the crust cling better and adds a soft tang that complements the crisp exterior.
Make ahead tip: You can slice and season the tomatoes and refrigerate them for a few hours in advance. Don’t dredge until just before frying.
Nutrition Serving Size: ~2–3 fried tomato slices
Calories: 290 kcal, Sugar: 3g, Sodium: 520mg, Fat: 18g, Saturated Fat: 3.5g, Unsaturated Fat: 12g, Carbohydrates: 25g, Fiber: 2g, Protein: 5g, Cholesterol: 35mg
Green Tomato Salsa (water bath canned)
(Cheryl Magyar/ruralsprout.com)
Yield: 5 Pint Jars/Cook Time: 45 minutes
INGREDIENTS:
3 pounds chopped green tomatoes
3 small onions, chopped
4 small sweet peppers, chopped
3-5 hot peppers, finely chopped (remove seeds for a milder salsa)
4 cloves garlic, minced
4 Tbsp. fresh parsley or cilantro
2 tsp. dill or cumin seed
2 tsp. salt
1 cup apple cider vinegar
1 cup water
INSTRUCTIONS:
· Before you get started with chopping all ingredients, be sure to wash and sterilize your canning jars. Also prepare your water bath canner for the filled jars.
· Combine chopped tomatoes, peppers, onion, garlic and apple cider vinegar in a stock pot and bring to a boil. Then add the rest of the ingredients. Chop vegetables as finely, or as chunky, as you like your salsa.
· Simmer for 15 minutes, then ladle hot salsa into jars, leaving 1/2 inch headspace. Let out as many air bubbles as possible and put the lids on each jar.
· Process jars in a water bath canner for 20 minutes, making sure to adjust for altitude.
· Remove jars with a jar lifter and allow them to slowly come to room temperature. Make sure that all lids have sealed.