Our Garden on the Creek was abundant again this year, with kale, herbs, garlic, and many beautiful flowers filling the backyard with the sights and smells of summer. The tomato plants, however, had a slow start and then suffered an early frost, leaving us with handfuls of green tomatoes that never ripened.
And what to do with those beauties, besides pickling like we did last fall? Why, fried green tomatoes, of course. Paired with southern-style buttermilk biscuits, bacon and goat cheese, they made a hearty and delicious breakfast for our guests at Inn on the Creek.
These were a big success at our Jackson Hole hotel, and we bet you’d love them at your home, too. They make a great savory breakfast bite or tasty appetizer.
Fried Green Tomatoes
4 large or 12 small green tomatoes
1 cup all-purpose flour (whole wheat or gluten free is fine, too)
4 eggs, beaten with a dash of salt and pepper
1½ cups breadcrumbs (we used crushed Ritz crackers and they were perfect)
Vegetable oil for frying
Slice tomatoes into half-inch rounds. Pat with paper towels to absorb excess moisture. Sprinkle with kosher salt.
Create breading station with three bowls; first flour, second eggs, third bread/cracker crumbs. At the end of the line, place a cooling rack atop a cookie sheet.
Dip each tomato round into the flour, then egg, then crumbs, and place on the cooling rack to rest.
Preheat your oven to 400 degrees F and heat 3-4 Tbsp of vegetable oil in a large sauté pan over med-high heat. When oil is hot, reduce heat to medium and place a few breaded tomato slices in the pan (how many will depend on size; keep in one layer and don’t overcrowd).
Cook on each side about two minutes, until crust is a little darker than golden brown. Remove from pan and drain on cooling rack lined with paper towels. Keep an eye on the oil temperature, and reduce or increase as necessary to prevent burning. You probably will need to add oil after each batch.
Transfer tomatoes onto cookie sheet and bake for 8-10 minutes to finish cooking.
Serve with crumbled goat cheese and a slice of bacon atop a freshly baked buttermilk biscuit. This recipe from Smitten Kitchen is a long-time favorite, or try these great herbed biscuits for extra flavor.