Tackling Bittman in his Fried Green Tomatoes!

quick and light fried green tomatoes from Mark Bittman!

The Amazing Cookbook by The New York Times Food Writer and Minimalist Mark Bittman

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This past week was a sit on the couch kind of week. First, you all know I was recovering from a hand injury, and then my dear youngest daughter came down with a bad virus, so, all she wanted was mommy and to sit tucked up in blankets and watch movies while eating ice pops! We watched so many different movies, I can’t remember them all, but one in particular started me in to craving fried green tomatoes, and that of course would be the Movie Fried Green Tomatoes! I love that movie! Jessica Tandy is amazing, as is Kathy Bates and the rest of the cast! The tiny town of Whistlestop always spoke to me, and I could see myself sitting at the counter ordering a slice of pie in the hot summer air while Sipsy swept the floor and the ceiling fans turned lazily. Oh, to have a plate of authentic southern fried green tomatoes at that cafe would have been heaven. So, yesterday, when my daughter was watching Home Alone, I slipped off in search of a quick and easy fried green tomato recipe. I went immediately to my Bittman and checked in the index under green tomatoes and did not see a recipe for fried. I then went online and came across countless recipes which all seemed more complicated than the next! Soak in buttermilk, dredge in flour, put in milk again, dredge in cornmeal, yada yada. It made my head spin, but sadly, while I did see mention that Mark Bittman had a fried green tomato recipe in his How to Cook Everything Vegetarian, I did not come across this version. Dejected, I decided to try my hand at them anyway, using someone else’s recipe.

It was then, that for some reason, I thought to flip to tomatoes instead, and there, hidden quite nicely in what is probably the first index error I have seen in this well documented book, was Panfried Green Tomatoes! Yaaah Hooo! I was so happy! I was also happy because it was so simple! I was doubly happy because I had plucked the last 5 hard and green tomatoes from the frost bitten vines outside my front door just the day before! I was ready to rock and roll!

Page 363 Serves 4-6

3 Tbs. extra virgin olive oil, or more as needed (I used a combination of lard and bacon grease but to make this vegetarian, stick to the olive oil or combine with coconut oil)

2 to 3 Large green, reddish green or greenish red tomatoes (do not use ripe tomatoes or they will liquify when cooking)

Plain bread crumbs, cornmeal or white flour for dredging (I used Italian bread crumbs)

Sea Salt and freshly ground pepper to taste

{This is entirely my addition as I had read so many fried green tomato recipes and most called for a period of weeping the tomatoes in salt, so I sliced them, salted them on both sides and let them stand on a plate for about 20 minutes. Quite a bit of liquid leached out. My tomatoes were completely hard and green.}

Place oil in large deep skillet on medium high until hot.  Slice tomatoes into 1/2 inch thick slices and then dredge them well in the bread crumbs and place gently into the pan.

Cook, adding a little bit more oil as needed to keep things sizzling. Season the slices with salt and pepper as they cook (if you use the weeping step, you can rinse the tomatoes off before dredging, or simply eliminate this salting step and use them unrinsed).

Turn the tomatoes when the first side is golden brown and cook the other side until done. This should take a total cooking time of about 10 minutes. Handle the tomatoes gently and serve hot or at room temperature. I was glad I tried this simple method of cooking fried green tomatoes.

They tasted very good, especially since I cooked them in lard and bacon fat, but the elimination of a thicker coating and an egg or butter milk which is present in most other recipes makes these come out differently. It is almost the difference between chicken tempura and a chicken finger. If you want a lighter, less filling version of fried green tomatoes and you do not want to be stuck in the kitchen dredging in 5 different bowls, this recipe is for you! I was so glad to satisfy my desire for FGT and use up the last of my garden produce at the same time!

Remember, I highly recommend How to Cook Everything By Mark Bittman for ease of use and variety. Even the most traditional cook will get some amazing ideas from it. You can view more information on all Mark Bittman?s terrific cook books at my Stuff I Like on Amazon store, or by clicking the Amazon Banner at the bottom of this page. You can also find great information and more recipes from Mark at his website Mark Bittman, and of course, the New York Times.

Remember to stop by the first thursday of every month (January 6, 2011!) and join the Tackling Bittman Recipe Hop!

This article is a part of Foodie Friday, Friday Food at Momtrends, I’m Lovin It, My Meatless Mondays, Just Another Meatless Monday and Food on Fridays.