Updated: November 3, 2013 6:07AM
In what was surely the most unintentional marketing boost a plant ever received from Hollywood, the movie “Fried Green Tomatoes” catapulted the unripe love apple, battered and fried, into national consciousness.
Frying is a favorite way to use green tomatoes. The oil-crisped breading balances their heightened acidity, and cooking softens them; sliced open, the batter-fried emerald green fruit-that-seems-like-a-vegetable looks moist and immensely appetizing within the glistening shell.
When you use appropriately hot oil, you also minimize the amount of oil the breading absorbs, and the tomatoes themselves absorb virtually no oil at all. For a fried food, green tomatoes are lightweight and delicious.
Without a home garden, finding green tomatoes can be tricky. But at this time of year, check farmers’ markets.
1. Slice tomatoes.
2. Dip in egg wash then a mixture of corn meal, paprika and salt.
3. Fry, placing each fried disk on a paper towel to absorb excess oil before serving.
— David Hammond