When I think summer, I think of food my mother made from scratch: the pies, the jellies, and the freezer full of vegetables and fruit she preserved. My favorite summer vegetable is that grand globe of red goodness called a tomato. We had tomato sandwiches, tomato and cucumber salad, sliced tomatoes and fried green tomatoes. My favorite of those of course were the fried green tomatoes. My mother was a master at making them. I imagine you might like this recipe to use some of those garden tomatoes if you are willing to pick them green.
Fried Green Tomatoes (Serves 4 to 6)
3 to 4 green tomatoes (light green with maybe a hint of pink)
½ cup milk or buttermilk
1-cup panko breadcrumbs
2 tablespoons dried parsley
1 teaspoon Italian spice mix or ½ tsp. dried basil and ½ tsp. oregano mixed together
2 teaspoons kosher or course salt
¼ teaspoon ground black pepper
1-quart vegetable oil
Slice the tomatoes in ¼ inch slices and discard the stem piece.
Whisk milk and eggs together.
Scoop flour onto a plate and whisk in 1teaspoon salt and ¼ teaspoon pepper.
Mix breadcrumbs with the dried parsley and Italian spice mix on another plate.
Lay out the tomato slices and use 1 tsp. of salt to cover both sides. Let sit for five minutes.
Dip tomatoes into flour mixture to coat. Then dip tomatoes in the beaten milk and egg mixture. Dredge the tomatoes in the breadcrumbs on both sides. (I find it helpful to lay tomatoes in breadcrumbs pat, then turn over and pat again. This will make the breading hold together better.)
In a large skillet, pour vegetable oil to cover ½ inch depth of the skillet and heat over medium heat.
Test the heat with a couple of breadcrumbs, and when the oil bubbles, it is ready.
Place the tomatoes in the skillet one by one being careful not to crowd the tomatoes. When one side is golden brown flip them over and brown the other side.
Drain on plenty of paper towels.
Serve as soon as you can or within 15 minutes. These can be held in 170-degree oven for 15 minutes.