I get such a kick out of myself on this blog. That’s the great thing about writing one – I can be my own editor, and say almost anything I please. I can be totally goofy and not worry that some editor is not going to get the joke and edit it out. And as much as I want my readers to find me humourous too, all that really matters is that I find myself so. I quite literally giggle as I am writing posts, and I call my husband over so I can read him what I’ve just written. I find endless amusement in it, so I suppose in that sense, my blog serves its purpose.
A few years ago, I likened waiting for green tomatoes to ripen in mid-October to waiting for Godot. I was immensely pleased with myself for that little gem, and not a soul commented on it. And here I am, two years later, still so pleased with that little gem that I’ve decided it needs to be brought up again. If no one should comment on it again, I will still be pleased with myself and likely I will trot it out again a few years hence.
And here I am, two years later, with about 15 lbs of green tomatoes on my kitchen counter. This was a remarkably productive tomato season for us, with 12 large plants of many varieties in 2 raised beds. When the weather began to cool off, I was like a Samual Beckett character again, hoping against hope that that the green tomatoes would ripen to a lush red. No such luck, of course, so when a frost threatened, I got my hiney out there and filled a ginormous box with the green ones. And I figured I am not the only home gardener out there with ridiculous amounts of green tomatoes and no idea what to do with them all. I have a few great recipes of my own, and I’ve seen quite a few others that I’d like to try. So I thought a round up was in order…10 Great Ways to Use Green Tomatoes.
Plus one more, my own low carb, gluten free fried green tomato recipe. Which I have to say, rocked my world. The dark, finely ground peanut flour was perfect for coating the tomatoes, and the Cajun seasoning gave them a delightful kick.
Enjoy!
Spicy Green Tomato Pickles from All Day I Dream About Food
Roasted Green Tomato Avocado Salsa from Jeanette’s Healthy Living
Spicy Green Tomato Soup with Crispy Pancetta from All Day I Dream About Food
More great links:
Green Tomato Tartines from A Couple Cooks (I can see this on low carb quick bread…yum!)
Green Tomato Cake from Half-Baked Baker (Green tomatoes add moistness to cakes and loaves)
Green Tomato Marmelade from Christie’s Corner (I am not a huge fan of marmalade but I really love the idea!)
Green Tomato Pie from Honey and Jam (who knew you could make pie from green tomatoes! I didn’t)
Green Tomato Frittata from New York Times (oh yes, I will be making this!)
Sugar-Free Green Tomato Relish from Farmgirl Fare (Love that it’s sugar-free)
Slow Roasted Green Tomatoes from The Perfect Pantry (I can see how roasting would bring out great flavour).
- 3 medium green tomatoes
- 1/2 tsp salt
- 1 large egg
- 1 tbsp heavy cream
- 1/2 cup peanut flour roasted and defatted
- 1 tbsp Cajun seasoning
- 1/4 cup olive oil
- Slice the tomatoes into 1/2 inch slices and sprinkle with salt. Let sit 5 to 10 minutes.
- In a small bowl, whisk together egg and heavy cream
- In another small bowl, whisk together peanut flour and Cajun seasoning.
- Heat oil in a large skillet over medium heat until shimmering. Dip each tomato slice into the egg wash, then dip into the peanut flour mixture, turning to coat evenly.
- Fry tomato slices until browned and crisp, about 3 to 4 minutes per side. Remove and drain on a paper-towel lined plate. You will probably have to work in batches, depending on the size of your skillet.
Sandy says
Where do you buy peanut flour? Or, if you made your own, how? This looks good!
Carolyn says
I honestly don’t remember which brand of peanut flour this is. I think I got it on Amazon? Just make sure it’s roasted and de-fatted to get that powdery consistency.
Katharine says
I like it when I give myself the giggles. Your literary reference is bit over my head (never read it) but I’m happy it brings you great pleasure! 🙂
These fried green tomatoes look AMAZING. Do you have a source for peanut flour you like? Or a brand? I’ve never cooked with it before…
Carolyn says
I honestly don’t remember which brand of peanut flour this is, it no longer has the bag. I think it might be Birdmill and I can’t remember if I got it directly from them or ordered on Amazon. Wherever you get it, just make sure it’s roasted and de-fatted to get that powdery consistency.
Kiersten @ Oh My Veggies says
Last year I wanted to test to see whether anyone was actually reading the text in my posts, and I said something about making unicorn steaks basted in the tears of newborn babies. I think the post got 20 comments and only ONE person noticed that line. But anyway, I got the waiting for Godot reference! And I concur! Thanks for the round-up.
Carolyn says
LOL, that’s a riot. I confess, I skip to the end of posts sometimes when I am in a hurry to comment!
Moira says
Hmmm… Now you have me wondering if peanut flour will work for making fried zucchini… Thanks for the inspiration!
Carolyn says
I bet it does!!!
Celeste says
I’ve been looking around on Netrition.com for low carb items. They have a couple of Peanut Flours listed… Protein Plus Peanut Flour, PB2, and Byrd Mill Peanut Flour Dark and Light. Was wondering if anyone has tried any of these?
Thanks,
~Celeste 🙂
Carolyn says
I think it was Byrd Mill dark. I think… 🙂
Celeste says
Thanks Carolyn. I’ve got it in my Netrition shopping cart. 🙂
Susan Pelter says
Carolyn: Loved this post, love your blog (and the cookbook), can’t wait to try the recipe. I always enjoy your witticisms and appreciate your writing style as well as your fantastic treats. (…And I like to think I’m more qualified than most to judge, since I’ve made my living for 20-plus years as a writer and editor! ) Keep on delighting yourself — and us — with your unique style and wonderful recipes.
Carolyn says
Ah Susan, you have no idea how much I love hearing that. 😉 My mum was a long-time writer and editor, and she’s always telling me how good a writer I am, but she’s my mum…she’s supposed to say that. It doesn’t hurt that my first (paid) feature article got accepted recently. Boosting my confidence, for certain.
Susan Pelter says
Your mom is right! 😉 …and for the record, I’m a Southern gal and my favorite fried tomatoes are the ripe ones. My mother and grandmother liked to fry up a whole passel of them and have fried tomatoes (and nothing else) for supper!
Jeanette says
I love the idea of using peanut flour as a low carb alternative for your fried green tomatoes. I haven’t tried cooking with it, but tasted a few things made with it at a conference this past year. (Thanks for including my roasted green avocado salsa recipe!)
Alison @ Ingredients, Inc. says
i can’t wait to try this version!!
folgen dieser says
Yeah! me too. I don’t have many recipes for green tomatoes so I’ll try with this 😀
[email protected] says
I love green tomatoes anything! This year was a bad bad year for our tomatoes…my veggie garden is usually full, but this summer was a scorcher here in Indiana.. killed almost everything 🙁 No green tomatoes this year, none at all.
Dionne says
I do not like existentialist literature. I do like green tomatoes.
Carolyn says
Hi Di! I don’t like existentialist literature either, but it made me feel smart to quote some of it! 😉
Gerry @ Foodness Gracious says
Fried….mmmmm. I could do some damage with a plate of these 🙂
Linda Carpenter says
I love fried green tomatoes although hubby is allergic to tomatoes. I was thinking I may use your recipe on okra. What do think? Would it get too dark because they are thicker?
Carolyn says
I’ve never tried to fry okra…how long is it supposed to fry for? I think that will help determine whether it will work. I fried the tomatoes only about 4 minutes per side (8 total). If the okra takes longer, it may make the crust too dark.
Loretta says
I was thinking about green tomatoes just yesterday! Ours have stopped turning red, and I was remembering The Best Pie I made years ago (in ye ole sugar/carb days), which was Green Tomato Pie. I was wondering how to convert it. And then you wrote this post! I’ll have to try the fried green tomatoes, for sure. Thanks for that!
Oh, and I’ll admit to being Literary Challenged… I had to ask Mr Google “what the heck is Godot?!” 😉
Lisa | With Style and Grace says
such a great list, definitely want to try those fried green tomatoes!
Jane Sheets says
Fried green tomatoes are my favorite. You’ve got me wondering if I could use almond flour? Hmmm…..this opens a whole new world of possibitlies!
Carolyn says
Probably! Defatted peanut flour is finer than almond flour but as long as you are careful to coat them well and make sure not to disturb them while cooking, you could definitely give it a try.
Carmen CaBoom says
Where is the carb info listed for this recipe?
Kristy says
I just want to say KUDOS! I made these using garbanzo bean flour (that’s what I had) and I added some Parmesan that had been blended with garlic clove and pepper in my food processor to a small crumb. These were heavenly! I had been dreaming of FGT for two years and these lived up to the dream! Thank you, Thank you!
Elysse says
We’ve been making recipes from your blog since July, and have to say this is so excellent!! We used ground flax seed flour because it was the only thing on hand, and it definitely gave them a nice crunch. Thank you!!
Esther R. says
I can’t wait to try some of these !! Thanks for your hard work . Fried green tomatoes are the best .