Fried green tomatoes are an earned delight. We wait to break down the tomato plants until just before the first 30°F night. Then we pick all that we can stand (this year it was 100 Lb) and then rock and roll with them until the very last fruit is used.

Waiting for the cold is essential because the tomatoes are essentially ripe with flavor but not in color.

We served these at the restaurant on our $5 menu and they always sold out.

DETAILS
Serves: 4 snack-minded people.
Keeps: serve immediately
Time: 30 minutes

1 Lb green tomatoes, sliced to 1/2 inch round
1 tsp sugar
1 tsp salt
1 tsp white pepper
2 large eggs, whisked and in their own bowl
1/2 cup coconut flour, in its own bowl
1/2 cup all purpose GF flour
1/2 cheddar cheese, finely grated
2 cups neutral frying oil

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Marinate the slices of tomatoes in sugar, salt and pepper for 2 hours
Whisk GF flour and cheddar in a bowl
Dip tomatoes into coconut flour bowl
Then dip them in the whisked egg bowl
Them dip them in the flour and cheese bowl
Pan fry in oil for 2 minutes each side
Transfer to a plate with paper towels. Hold in a warm oven while you cook the rest of the batches.


NOTES
You can get away with less frying oil, but the more you have the easier it is to fry the tomatoes.

MENU SUGGESTIONS
SNACK: Garnish this with aioli, a cress salad and slice of cured meat.
DINNER: Serve with a roasted chicken with brown gravy
LUNCH: Garnish with pulled pork and cabbage salad, because, well, why wouldn’t you?
DRINK: We’ll serve this with a shot of vodka and a drop of sweet tea.

QUICK LINKS TO OTHER RECIPES
Aioli