Fried Green Tomatoes

Every year, I need to have at least one feed of fried green tomatoes from my garden, drenching the firm, tangy flesh of an unripened tomato in breadcrumbs and frying in melted butter. So delicious, especially when served with rosemary aioli.  These are super easy to make and are a great side dish for grilled meats or fish.

My tomatoes have been bountiful this year, and the flavour of a ripe grape tomato eaten warm off the plant has no comparison. I cultivated my tomato plants this year in a raised garden, close to the house where they get lots of sunshine and I never forget to water them. They've been prolific, and I've had lots for roasting and making into sauce. I have one, plant, however, that didn't fit my tomato box, so I tucked it into a shady spot in my yard. It's been producing gorgeous, large firm tomatoes that have yet to ripen and are perfect for frying. Any tomato will work, but these were particularly pretty.

Fried Green Tomatoes

Ingredients:
​2 large green tomatoes
1/3 cup flour
1 egg + 1 tsp water, beaten
1/2-3/4 cup Panko bread crumbs
2 tbsp. freshly grated parmesan cheese
1 tbsp. chopped parsley
dash of cayenne (optional)
salt and pepper to taste
​butter and/or olive oil for frying

​Note: tomatoes vary in size - add to your flour and Panko mixtures as needed. These quantities are a rough guideline.

Method:

1. Wash and slice tomatoes about 1/4 inch thick.
2. Prepare bowls for breading. In the first, put the flour with a pinch of salt. In the second, beat together the egg and water. In the third, mix the breadcrumbs with parmesan cheese, parsley, cayenne (if using) and season to taste with salt and pepper. You can also add your favourite herb (thyme, coriander, oregano, etc.)
3. Preheat griddle or frying pan over medium heat. Add a splash of olive oil and/or a dab of butter. Dip slices of tomatoes in flour, egg and then breadcrumbs and add to pan. Fry until crispy and golden, then flip and fry the other side. 
4. Serve warm with aioli and a squeeze of lemon.

Simple Rosemary Garlic Aioli

REAL aioli is made with garlic and olive oil, but I make a simple version in a pinch that uses mayonnaise as the base. Avoid using Miracle Whip (or whipped dressing) as this gives a very different taste. Aioli is one of those things that you can play around with and serve on just about everything, so experiment with your own versions, adding different herbs or even a bit of Dijon mustard.

Ingredients:
1/2 cup mayonnaise 
1-2 tsp fresh lemon juice
2-3 cloves garlic, minced or pressed
1 tbsp chopped fresh rosemary 
pinch paprika
salt and pepper, to taste

Method:
Mix all ingredients together.