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Fried Green Tomatoes

I’ve gotten the canning bug.

Actually it started last year, when I found myself with a surplus of tomatoes and no room in my freezer because it was full of jars of chicken and beef stock.  So, I bought a water bath canner, made tomato sauce and soon had four whole jars of home-canned tomato sauce in my pantry.  A few weeks later, I did it again with even more tomatoes and added another 6 or 8 jars.  All of that fresh tomato sauce was quite welcome in the winter and once they were gone, I berated myself for not making more.

This year, I’ve taken steps to make sure I have plenty of tomatoes, as well as other things – I now have several jars of bread and butter pickles on the shelves in the basement.  Our new pressure canner makes canning stocks and vegetables (as well as meats, if we are inclined) possible, so green beans will join the ranks of jars accumulating in our stores.  I even canned pickled eggs and beets this weekend but – alas! – have placed the three quart jars in the refrigerator.  Apparently some mook nearly died of botulism in 1997 from eggs he’d pickled himself; he didn’t can them, but just put them in a jar and left them on the counter, where they were occasionally in direct sunlight, for a week.  Of course, no one seems to want to take that little fact into consideration and nearly every result from a Google search for “canning pickled eggs” comes back with a skull and crossbones on it.  At first I scoffed – my jars were sterile, my eggs, beets and pickling liquid hot; I even processed them twice as long as I would normally for a pickle.  But I’m really a worry-wart at heart, so this morning, I gathered up the pretty jars sitting on my counter and put them in the refrigerator in the garage.  *sigh*

At any rate, I want to make and can salsa this week.  We planted both tomatoes and peppers along with herbs this year, and yesterday I went out to pick tomatoes to supplement those I purchased at the farmer’s market this weekend.  As I picked those that were ripe, a couple of green tomatoes fell – plop! – off the vine.  Irritated, I gathered them up with their ripened brethren and brought them in the house.  At first I placed them on the window sill to ripen, but after a moment inspiration struck and I whipped out my favorite skillet (well, if you can whip out 7 pounds of cast iron).  It wasn’t long before I was enjoying a hearty brunch of eggs and these delectable goodies.  Oh, my – they were delicious!

Note:  If you don’t have any grass-fed tallow, may I suggest Spectrum’s Organic Palm Oil Shortening for frying.

Fried Green Tomatoes

Fried Green Tomatoes

serves 4

2 medium green tomatoes
1 large egg
2 tablespoons water
3 dashes Tabasco sauce
1 cup almond flour
3/4 teaspoon kosher or sea salt
1/2 teaspoon freshly-ground black pepper
1/2 cup tallow or other fat suitable for frying

Slice the tomatoes about 1/4″ thick. Sprinkle with a little salt, and allow to sit for about 5 minutes.

In a small bowl, whisk together the egg, water and Tabasco until well blended. Mix the almond flour, salt and pepper in a shallow dish, like a pie plate.

Heat the tallow in a heavy 12″ skillet over medium high heat to 350 F. Dip the tomato slices in the egg/Tabasco mixture, then dredge in the almond flour mixture, shaking lightly to remove any excess. Fry the slices, in batches if necessary, for 3 to 5 minutes on each side or until golden brown. Remove the cooked tomato slices to a paper towel to drain.

Serve with more Tabasco and lemon wedges, if desired.

Printable version (requires Adobe Reader)

Posted in participation of Hartke Is Online’s Weekend Gourmet Blog Carnival

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