I wait for the time every summer where the green
tomatoes roll into the farmers market. Mom gave me my love of fried green
tomatoes. There are other ways to eat green tomatoes: relish, salsa, in an
heirloom tomato salad, pickled. But really, why worry about those other ways
when you can have them fried? Restaurants usually serve them deep-fried, and
use eggs, buttermilk, and cornmeal. But mom and I have a simpler and quicker flour
and butter version. It satisfies my annual craving just as well.
Serves 1
1 small-medium green tomato, sliced about 1/4in
thick
around 2 Tbsp butter, plus more to butter 1 of
the bread slices
½ cup skim milk
½ cup flour
kosher salt
freshly ground pepper
2 slices sandwich bread, white or wheat (“squishy
bread” tastes the best – this is one time where you save the fancy bread for
other things)
Butter 1 slice of bread and lay open on a plate. In
an 8inch skillet*, melt the butter over medium to medium high heat so that you
have a thin bubbly layer. Dredge the tomato slices in flour, dip them in milk,
and then dredge again in flour.
Lay the slices in the hot melted butter and fry until
the slices are crispy and brown on the bottom. Flip over and fry the other side
until it is also crispy and brown, and the tomatoes are slightly softened.
Arrange on the buttered slice of bread. Sprinkle
with salt and grind a bit of fresh pepper over top. Complete the sandwich with
the other slice of bread, cut in half, serve, and enjoy. Blow on your first
bite though – it will be hot!
*Note: if your tomato is large, you might need a bigger skillet.
If you need a bigger skillet, you might need more butter.
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