The tomatoes in our garden are thriving. We can’t eat them fast enough. We originally planted two varieties; a cherry tomato and one similar to a beefsteak. After our trip down south, I was inspired to make some fried green tomatoes.
The girls had a blast picking them from the garden.
Mom was obviously in charge of the slicing…
and I think that they had the most fun coating the tomatoes.
Lou was in charge of the flour (you can imagine what our kitchen looked like afterwards.)
E did the bread crumb mixture.
We also fried up some goat cheese.
I should also mention that we planted some red onions. I tossed them with some arugula, avocados and oil and vinegar (a little salt and pepper too),
topped with our fried deliciousness,
and served with some grilled corn and Daddy Steak.
It was amazing. I literally danced throughout dinner it was that good.
- 4 medium green tomatoes
- 1 log of goat cheese
- 2 eggs
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup plain bread crumbs
- 2 teaspoons sea salt
- 1/4 teaspoon freshly ground pepper
- vegetable oil for frying
1.) Slice tomatoes and goat cheese (if you don’t cook goat cheese immediately, place in freezer to keep firm)
2.) Place the flour on one plate, the whisked eggs in a bowl and the cornmeal, bread crumbs and salt and pepper on another plate.
3.) Start with tomatoes. Coat in flour, then dip in the eggs and lastly dredge in bread crumbs. Make sure they are fully coated. Place on clean plate until all tomatoes are coated.
4.) Cover the bottom of a large skillet in vegetable oil, place on medium heat. Once oil has been heated add tomatoes (do not crowd) once the tomatoes are browned. flip and fry on the other side. Drain on paper towels.
5.) Repeat steps 1-4 with goat cheese patties.
6.) Enjoy. You’ll be doing a dance too!