I can remember being a kid and loving green tomato season.
My mom would fry up these huge batches of green tomatoes, okra, mushrooms etc… and then we would all eat as many as we could stuff ourselves with.
The only thing that has changed is now I am the one who makes them for my crew.
Except Okra….after having to cut mom’s okra for the local farmers market for all those years I swore them off. I shall never grow okra…they hurt and the flashbacks are horrific
So I know these days you can walk into any grocery store and pick up “a mix” but I am telling ya…this is like the easiest thing to make and no fancy mix is required. Heck I was making these by the age of 12 on my own…cause I am a green tomato junkie.
Last night we had the first of our season! Woohoo!
Ok this is easy…I really don’t even have to get too fancy with this one. There is zero “measuring”. It’s “a little bit of this and a little bit of that” type of creation.
Start by slicing them…I am adding in squash on this one cause I normally use it as well.
red pepper flakes (for a little kick)
ground flax seed (I sneak flax seed into everything I can that the kids won’t notice)
bread crumbs (this just gives it a bit of texture…a bit of cornmeal will do the same)
Baking powder (just a dash…this lightens the batter a bit while frying)
Now I just throw it all in “to taste”.
I like mine a bit thin for a crisper tomato…thicker makes a puffier version. Much like pancake batter.
dip those yummy veggies in the batter and plop them in a pan with some hot oil and get to flipping.
You need “the dipping sauce”!
We just added this one in, in the last few years. I think we picked up the idea at Maggiano’s one night.
All you need is a good Ranch dressing and a tad bit of lemon juice.
and now you are done!