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Fried Green Tomatoes With Crème Fraîche Drizzle

shantihhh's picture
Fried Green Tomatoes is a classic old American recipe. It is amazing how tasty they are. My grandmother would make a white pepper gravy for them and just flour and egg breading. I make Fried Green Tomatoes in the Summer using corn meal for crispness, white pepper for zip, and usually a Crème Fraîche and chive drizzle.
Ingredients
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Eggs 2 Large, beaten
  Bread crumbs 1⁄3 Cup (5.33 tbs) (plain dry)
  Cornmeal 1⁄3 Cup (5.33 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs) (freshly grated)
  Green tomatoes 1 Pound, sliced 1/2 inch thick
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  White pepper To Taste
  Creme fraiche 1⁄2 Cup (8 tbs) (with chopped chives for serving)
Directions

In a medium bowl, season the flour with salt and pepper. Put the eggs in another medium bowl and toss the bread crumbs and grated Parmesan in a third bowl. Dredge the tomato slices in the flour/cornmeal/bread crumbs/white pepper mixture, then coat them in the egg, letting any excess drip back into the bowl. Coat in the bread crumbs, pressing to help them adhere.

In a large nonstick skillet, heat the olive oil until shimmering. Add the breaded tomatoes in a single layer and cook them over moderately high heat, turning once, until deeply golden and crisp, 5 to 6 minutes. Transfer the tomato slices to paper towel—lined plates. Sprinkle with salt and serve immediately with Crème fraîche drizzle and a basil sprig, nice with a few of the basil flowers and tender leaves.

Variations: Instead of white pepper use Old Bay Seasoning.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Feel: 
Crispy
Method: 
Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Kids
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6
Story
When firm, tart green tomatoes are coated in breading and Parmesan cheese then pan-fried, they become amazingly crispy on the outside, and warm and juicy on the inside. This is a great way to use end of the season tomatoes you pick before frost.

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6 Comments

Snigdha's picture
Wow....I recently saw this recipe in "Taste of America" on Travel Channel. I am sure they must be tasting great. Will try them out sometime soon.
shantihhh's picture
At the Carmel Tomato Fest they make thousands of these to serve to people waiting in line. Yes there will be a video on Fried Green Tomatoes. Green tomatoes are also used as an apple substitute for pie. They also make a yummy chutney.
HotChef's picture
GORGEOUS stack-these are so good-love the creme fraiche drizzle nice touch
The.Tortilla.Guy's picture
wow these look great I can't wait to try them The Tortilla Guy
honeybeeboo's picture
Those Fried Green Tomatoes look tempting! and I'm planning to make them soon. I have lots of "the last of the tomatoes" picked from my garden, in all stages of ripening plus greens especially for FGT.
shantihhh's picture
Be sure and sprinkle with lotsa white peeper or other pepper just makes them----welllll awesome! My grandmother used to make them with a white pepper white gravy-to die for! Shanti/Mary-Anne