Last harvest fried green tomatoes
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Cook time: 
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Serves: 4-6
It matters not that the frost came a bit early for your tomatoes to fully ripen: make lemons out of lemonade, and fried green tomatoes, out of those green tomatoes!
  • 4 large green tomatoes, sliced ½" thick, ends thrown to the chickens
  • 2 eggs
  • ½ cup milk
  • 1 cup white whole wheat (or unbleached) flour
  • ½ cup cornmeal
  • ½ cup bread crumbs
  • 2 teaspoons coarse kosher salt
  • coconut oil
  • confectioner's sugar (optional)
  1. Slice tomatoes ½ inch thick. Discard the ends.
  2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate.
  3. Mix eggs and milk in bowl.
  4. Put flour on a plate, and then mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
  5. In a large skillet, melt coconut oil (enough so that there is ½ inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size. Don't crowd those tomatoes! When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels. A dusting of confectioner's sugar elevates this dish to a sweet treat, and may coax your reluctant eaters to try it. ;)
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