I received several recipes for Fried Green Tomatoes; some baked, some with cheese, all sounding delicious. Sadly, all of them called for stuff I didn’t have on hand, like buttermilk.
I’ve never seen buttermilk here. I can buy kefir, which I used to do when we lived in Andorra, but it wasn’t available when we moved to France. It is now, but I’ve gotten so used to using natural yogurt that I don’t bother.
As I was admiring the final 3 green tomatoes I debated…. and finally decided to use the same method I use for baked zucchini sticks.
Baked was the key word…. The temps have turned unseasonably cool and I wanted the heat from the oven.
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PrintFried Green Tomatoes, Baked
Fried Green Tomatoes that are baked! Great way to use up the last of the harvest.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Vegetables
Ingredients
- 3 medium green tomatoes
- 1 egg
- 1 tbs Dijon-style mustard
- 1/3 cup corn meal (polenta)
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1 tbs olive oil
Instructions
- Preheat the oven to 400F (200C).
- Cut 2 slices, 1/3 ” (1cm) thick, from the center of each tomato.
- Put corn meal on a plate or in a bowl with a wide, flat bottom.
- Put the egg, mustard, paprika and oregano in another bowl and whisk well.
- Brush a baking sheet with oil.
- With your fingers (or a tongs) pick up one tomato slice, dip both sides in egg, then corn meal and place on baking sheet.
- Repeat for all slices.
- Bake for 10 minutes.
- Remove from oven, add more oil to baking sheet if needed, and turn tomato slices.
- Bake 10 minutes longer.
- Remove and serve.
Notes
You could fry these – 5 – 7 minutes per side in a medium-high skillet.
Keywords: fried green tomatoes,
That wraps up the green tomato saga.
Starting in April I am busy for a few hours every day working in the potager. By June the actual outside work tapers off but then I’m busy dealing with the fruits of my labor – summer squash and chard first, followed by green beans and tomatoes. Eventually my freezers are full and I can pick the winter squashes.
Now the work is done and I find myself with an hour or 2 of free time most days.
I no longer have an excuse to put off the spring cleaning…..
I’m working on it.
The excuse, not the cleaning…..
The yogurt works in place of the buttermilk. Or you can use a tablespoon of vinegar or lemon juice and enough milk to make a cup.
I have a bunch of green tomatoes now so I think I’m going to use your recipe and pickle them. I hate tossing them out if I can save them somehow. The problem is, I have about 25 wide mouth lids for my sauerkraut and I’ll probably get 20 quarts (I’m guessing here, maybe a couple more) so I need to do something where I don’t have to hot can, but I also don’t have a big fridge. I can’t get any lids right now. I know, first world problems.
I use half yogurt and half milk to get the quantity of buttermilk in baking, but I didn’t want to bother with such a small quantity for these. But we like the egg / mustard combo.
I only canned for a few years here. I was used to being able to can pickles and tomato juice and having the lids seal without having to process (everything boiling hot going into the jars). Here it all needs processing because it’s glass lids and rubber rings. I bought a freezer