I'm heading back east as explained in the last post, so all I have for you today is a rerun of fried green tomatoes.I hear this hasn’t been a great year for tomatoes, but no matter what the weather, or how terrible your crop is doing; you can always count on lots of firm green tomatoes.
If you've never had fried green tomatoes, I say give them a try -- you may love them, but then again, they have a very unique flavor, so there's a chance you won't care for the warm, crispy tartness of it all. There's only one way to know.
I've posted the video here, but to read the original post, and get the ingredients, please click here! Enjoy!
13 comments:
"I hear this hasn’t been a great year for tomatoes, but no matter what the weather, or how terrible your crop is doing; you can always count on lots of firm green tomatoes."
Oh how I wish that were true. My 25 plants all succumbed to the blight (same as the Irish Potato Famine from the 1800s). And, from what I gather, I cannot use the dirt where they were growing for 5 years.
For the record, it's been a FANTASTIC year for tomatoes, and vegetables in general, all along the gulf coast from Texas to Florida. Our fall tomatoes are just beginning to appear, so we'll give your green tomato thing a try in a few weeks.
I've heard that it's been a bad year in the north and northeast though, since it's been freakishly cold and generally cloudy.
sorry to hear! i assume you'll be packing up and immigrating to NY?
nope, headed to Thailand in 2 years, can't wait.
It really looks like a asian fruit I used to eat in Vietnam when it's uncooked. P=
John-
I saw this recipe when it originally posted last year (year before? I've been with you for so long...) and wanted to give it a shot. Then I forgot about it. So when I saw it again today, I immediately ran out to the garden and grabbed myself a nice big green one. I'm eating it now. It's delicious.
By the way, any word on that egg parm recipe I've been asking about for years?
-Thanks!
thanks! my egg parm was posted long ago! http://foodwishes.blogspot.com/2009/05/eggplant-parmesan-casserole-killing-two.html
The tomatoes are doing just fine here in Western North Carolina. You've never tasted a tomato like a late summer Cherokee Purple.
But what a nice recipe! Bless your heart!
My tomato garden is really weak this year. I don't like unripe tomatoes at all. I do like to fry the ones that are under ripe though.
hi chef john,
i know your comments have to be approved, and i don't necessarily want this comment to be posted. i just wanted to let you know that i noticed a bug running across the paper towel (from bottom left) and under one of your tomatoes at 1:38.
no problem, it was actually a fruit fly going across
Hi Chef John,
I've been a long-time fan of yours and just wanted to let you know that this recipe is fantastic. My mom loves fried green tomatoes but every time she makes them the crust falls off and we end up eating greasy cooked tomatoes. I used this recipe during the holidays and much to my mothers surprise, she already had all the ingredients for this specific recipe and these turned out fantastic! They were so crunchy and I made a huge batch that got devoured in one sitting. Thank you so much!
Chef John,
I have never had fried green tomatoes before, so i decided to give your receipe a try. OMGoodness.. what a wonderful combination of flavors. I'm waiting for the second batch to soak in the salt.
Wonderful receipe! The relish was perfect with the fried green tomatoes.
thank you so much for all your wonderful receipes and the best ever videos!
Janet
Spokane Wa
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