The thing about fried green tomatoes is that we either eat unripened ones at the end of the season, when it’s starting to get cold and we know they won’t turn red. Or, we eat unripened tomatoes throughout the season, which reduces the number of the lush, red fruit of summer we’ll get.
Chef’s Choice Green tomato could be the answer. A 2016 All-America Selections, Chef’s Choice ripens to green with faint yellow markings. If not friend green tomatoes, think about its lovely bright color mixed with fresh red or yellow siblings.
Like other tomatoes, plant Chef’s Choice in mid to late May in full sun and well-drained soil. Stake it and water and fertilize regularly. From planting to harvest is about 90 days. Each plant should produce about 20, sweet and tangy tomatoes, 6-7 inch diameter. This cultivar is resistant to tomato mosaic virus, anthracnose, scab, fusarium and verticillium wilts, and cracking.
For more about this year’s All-America Selections of vegetables and flowers, visit all-americaselections.org. You also will be able to see many of these and previous AAS winners this summer at the Purdue Marion County Demonstration Garden on the north side of the Indiana State Fairgrounds.
Fried Green Tomatoes
1 large egg, slightly beaten
½ cup buttermilk
½ cup all-purpose flour
½ cup corn meal
1 teaspoon salt
½ teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch thick slices
Salt to taste
Combine egg and buttermilk and set aside.
Pour oil to a depth of ¼ to ½ inch in a large, cast-iron skillet and heat to 375 degrees.
Combine ¼ cup all-purpose flour and cornmeal, salt and pepper in a shallow pan.
Dredge tomato slices in remaining ¼ cup flour.
Dip in egg mixture and dredge in cornmeal mixture.
Drop tomatoes, in batches, into the hot oil, and cook for 1 minute on each side or until golden.
Drain on paper towels or rack.
Sprinkle hot tomatoes with salt to taste.
Source: Southern Living