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Fried Green Tomatoes

I posted this recipe a couple years ago, but I decided to post it again because I’ve been craving delicious Missouri fried green tomatoes lately. I’m currently on the hunt for some nice green tomatoes.

My tomato plants are in bloom, but it’s going to be a while before they bear fruit. Yes, tomatoes are fruit, but you eat them like vegetables.

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I created this recipe out of stubbornness. I had some lovely green tomatoes just begging to be fried, but I had no cornmeal or buttermilk. I refuse to make a special trip to the store once I’m home for the day unless it’s an absolute emergency. Frying tomatoes can hardly be considered an emergency. However, I am resourceful in many ways, and not having any cornmeal or buttermilk wasn’t about to stop me.

I looked around my kitchen searching for something to use as breading. I found some Keebler Garlic Club Crackers. I opened a sleeve and crushed all of the crackers on at plate. From there I created the most amazing fried green tomatoes I’ve ever made. This recipe is so quick and simple that I had to share it with you. I will never use corn meal on my green tomatoes again.

Margarite’s Fried Green Tomatoes

Ingredients

3 medium size green tomatoes sliced

1 to 2 sleeves of Keebler Garlic Club Crackers. Start with 1, but be prepared in case you need the second.

1/2 cup milk

2 large eggs beaten

1/4 cup flour

Cooking oil such as vegetable oil or canola oil

Directions

Pour cooking oil to a depth of around 1/4 inch in your skillet and turn it on medium high. I prefer cast iron because it holds the heat well.

Mix beaten eggs and milk together in a shallow bowl. Set aside.

Crush crackers in a pie pan.

Pour flour in a shallow bowl.

Dredge one tomato slice in flour, dip in egg and milk mixture, dredge in cracker crumbs, and carefully place in hot skillet. Repeat until you have a good mess in the skillet where they have enough room so they aren’t touching. Cook on each side for two or three minutes until golden brown. Carefully remove from oil and place on a paper towel covered plate. Repeat until all of your tomatoes are cooked. There’s no need for extra salt and pepper because the garlic crackers have plenty of seasoning.

I realize this isn’t the standard fried green tomato recipe, but they turned out wonderful. Mine aren’t the prettiest I’ve ever seen, but the flavor is fabulous. I feel that food is for eating, not for looking at, anyway.

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