Saturday, July 18, 2009

Impatience and Fried Green Tomatoes

I have posted before that my garden has taught me many things. 

Gardening, by nature (no pun intended) teaches patience. You just can't rush Mother Nature. Things grow. They ripen. And then you eat them. That's the way it is.

Unless it's a tomato you're growing.. 

Now I know I should wait out the next week or so and then harvest beautiful red, ripe tomatoes, but I can't wait. I want to eat tomatoes today. I'll just pick a few... 

I'm learning patience, I haven't perfected it.

(OVEN) Fried Green Tomatoes: makes as many as you want...

3 green tomatoes
1 cup panko bread crumbs
1/4 cup grated parmesan cheese
1 egg, beaten
salt and pepper
1/4 cup olive oil

Preheat your oven to 400 degrees F. 
Pour the olive oil into a rimmed cookie sheet.
Slice the tomatoes about 1/2 inch thick. Sprinkle with salt and pepper. 
Set up your breading station with 2 shallow pie plates. 
Combine the panko and cheese in one.
Beat the egg in the other.
Dip the tomato slices in egg, then coat with the panko / cheese mixture
Set aside to allow the tomatoes to "dry".
While the tomatoes are drying, place the cookie sheet into the oven for 5 minutes for the oil to get hot. 
Carefully, lay the tomatoes in the oil and place back into the oven.
Oven fry for 10 minutes. Turn the tomatoes over and oven fry for 10 more minutes.
Sprinkle with salt and enjoy. 

Patience is a virtue, but fried green tomatoes are a blessing. 

Garden Tip:

Old knee high stockings or panty hose make great tomato ties. They stretch, water flows through them and they won't hurt the tender tomato stalks (or anything else you need to tie up) They are also virtually invisible in the garden! 


  1. Love fried green tomatoes...... I fry mine in oil, but your recipe looks like I might need to try it. Yours is probably healthier!

  2. Hi Linda! I've never tried fried green tomatoes before but I salivate whenever I see a photo or read a recipe. I've heard that panko is the best coating for frying because it makes the food very crisp on the outside, still haven't found any around here, but I'm keeping an eye out! I watch Everyday Italian a lot and Giada always uses panko. Can't wait to get some! I find the bread crumbs really heavy actually. Nice pun btw!

  3. Kathy,

    I love oven frying. You use less fat and there is no splatter mess!


    Panko is the way to go! Much crisper and lighter.. You've just got to try green tomatoes - I just love them.

  4. Okay, this is one of my all time favorite foods. I've never tried to make them because I tend not to fry in oil...I am from the south and I'm trying to move away from all the fried food, as good as it is. Still, I'm gonna have to try this; thank you!

  5. Well, I'm going to show my ignorance. I always thought fried green tomatoes were made with some sort of heirloom green tomato. Good grief. I suppose I'm going to have to go ransack some unripened tomatoes from the garden now :)

  6. Whitney Lee,

    Tell yourself that oven frying is better than pan frying, olive oil is good for you and green tomatoes don't come every day of the year!

    Kathy B:

    LOL... Nope. Green tomatoes are just a gardener's impatience. Go ransack.

  7. Oh I have NO tomatoes are green and I can't wait to bit into a ripe sweet beefsteak!!
    My green house is bursting with them...and my Butternut squash is HUGE..with alot of squashes starting to come in! i will post some new pictures tomorrow!! I am new at this and the hose trick I will try, and also the friend green tomatoes..never had them before!


Wow. Thank you so much for taking the time to comment. I love feedback... what with being a cook and all. I will respond to your comments via email (if you do not have a "noreply" address or here, below your comment) As always, Bon Appetite!

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