Here is what happens when the season is not warm enough to ripen the tomatoes, but is plenty warm enough to grow them! What? That isn’t too many you say? Well, this is ONE box. We have FIVE and a 5 gallon bucket of them, in storage.

So, what do I do with all these tomatoes? Tonight, I am making fried green ones. Because we love to deep fry them, I make a slightly different recipe than many southerners would recognize. Trust me, they are still delicious!

The coating(based on a fish and chips coating):

1 1/3 cup flour
1 tsp salt
1 tsp baking soda
2 Tbsp cider vinegar
1 1/3 cup water

-Mix dry ingredients in one bowl
-Mix vinegar and water in another bowl
-Pour wet ingredients into dry and whisk until smooth.

That’s all there is too it!

For the tomatoes, choose firm tomatoes of any size. Slice 1/4 inch thick(this will be slightly thinner than usual).

(EDIT: If slices are particularly juicy,  you may want to coat them with flour first, to allow the batter to stick).

Dip into batter and let excess run off for a few seconds before dropping in HOT lard.
Fry for 2-3 minutes, or until golden and cooked through. Yes, this means you have permission to taste one. 🙂

This batter is slightly salty and adds a great flavor to the tomatoes. You can use the same batter for deep frying any vegetables. Let me know how you like it!