I stole a tomato—sort of.
We’ve known neighbors Tim and Misha forever. Their son Mick, daughter Noelle, and The Kid all went to preschool together.
I love Misha because she has a big heart and tells it like it is. And, Tim really reminds me of my dad. He can’t stand to sit still. He’s always doing something in the yard, fixing something, walking their dog, Cosmo.
Both he and Misha are dog people and are on our pooch Crowley’s list of humans he adores. His whole body wiggles and his ears drop down, parallel to the earth as he rushes up to smoosh his head on their hips with his huge noggin (It’s his version of a hug).
The other day Tim was outside when we went by, and after Crowley finished losing his mind, Tim offered me a couple green tomatoes. They were growing in a large pot next to his front porch, and he had tons.
I thanked Tim, and he told me I could have all I wanted. I decided I’d fry them.
The thing is, I’ve never actually made fried green tomatoes before.
I started to think a spare would be a good idea in case my novice effort resulted in having the first batch go wonky, like with pancakes. The next morning, I grabbed another tomato in case of trouble, and left them a note.
The biggest problem with fried green tomatoes is that often, most of the coating falls off—I hate that. That’s why I got them breaded and let them hang out in the fridge hours before cooking. I hoped the crust would set up and not flake off while cooking—it worked.
First, I dusted them with heavily seasoned flour. I used buttermilk for the middle/wet step because it’s creamy and it gives food a delicious tang. For the outer layer, I chose crushed Ritz crackers. They’re buttery and sweet, which plays well against the sour astringency of green tomatoes.
Stolen Fried Green Tomatoes
3 firm green tomatoes, sliced into ¼ inch slices (10-12 slices)
2 cups flour heavily seasoned with salt and pepper
2 cups fat-free buttermilk
1 & ½ sleeves of Ritz crackers, crushed
For frying: vegetable oil
Salt for sprinkling on finished tomatoes
Four hours before cooking, bread tomatoes; first coat in flour, then buttermilk, then cracker crumbs, making sure they’re completely and thickly covered. Cover loosely with plastic warp and refrigerate at least 4 hours.
To fry: Heat oven to 175 and place a cookie sheet with a cooling rack inside. This is where the finished tomatoes will wait.
Put about ¼ to ½ inch of vegetable oil into cast iron skillet and heat on medium. When a pinch of cracker crumb sizzles, carefully place in about four or five tomato slices—if you crowd them, they’ll never get nice and crispy. You don’t have to rush, you have a landing area in the oven.
Fry first side until golden-amber, then using spatula and fork, carefully turn over and fry the other side. As each one finishes, place on cooling rack in oven and lightly sprinkle with salt.
They were so good, we ate them all because I’d made no duds. And next time The Kid comes for dinner we’re making pimento cheese and fried green tomato sandwiches, just like Granny’s sells at the State Fair (WooHoo! State Fair! Next month! Can’t wait!).
After dinner I called Tim and Misha to thank them and offer to make some for them.
Misha’s from New York. She passed.
Bless her poor Yankee heart, she doesn’t know what she’s missing.
Thanks for your time.
Contact debbie at firstname.lastname@example.org.