Fried Green Tomatoes with Pimento & Mint Jelly
I attended a wedding a couple weeks ago for two good friends I’ve developed since moving to North Carolina. A fairly significant portion of our friendship is based on a love of and fascination with food: we’ve explored North Carolina farms together, swapped recipes, and enjoyed a wide variety of Triangle restaurants. So I guess I shouldn’t have been surprised that their wedding included not one, but two meals, the first an Indian buffet to celebrate Varsha’s culture, and the second an elegant array of quintessential American cuisine to celebrate Eric’s.
I’ve heard people say that no one will remember the food at a wedding, that people have simply come to expect a good meal when they attend a reception. The food at this wedding, however, was anything BUT forgettable. We ate until we couldn’t eat anymore, and then after a few minutes, everyone squeezed in just a little bit more because the food was so. dang. good.
And my favorite treat was not an entreé, not a dessert, but one of the passed hors d’oeuvres for the second meal: a fried green tomato dressed up with a bit of pimento cheese and mint jelly. I was so impressed that after seeing a large pile of green tomatoes at the farmers market the next week, I snatched up a couple to re-create them at home.
Now work with me on this one. I was really, really skeptical when this tray came around. For one thing, I had never eaten a regular fried green tomato before. I don’t particularly like red tomatoes, so I guess I’ve never felt inclined to try a green one. Don’t worry, I now know I’ve been MISSING OUT for years. I guess I’ll just have to compensate for all that lost time by making these all the time.
It turns out making basic fried green tomatoes is incredible easy. Each tomato is sliced in half-inch slices before it is coated thinly with flour, dredged in an egg & milk wash, and coated with crumbs. I used Panko because that’s what I had on hand and I really love the size and structure of the crumbs, but you could use a standard bread crumb as well.
There’s no need for perfection: As long as each side is fairly well-coated, it’s okay if the edges are a little sparse.
As you’re coating the tomatoes, heat up your oil. A deep fryer is not necessary: about 1/4″ of oil in a large frying pan will do the trick. The oil will glisten and be smoking slightly by the time you’re done coating the tomatoes, which means it’s hot enough for frying.
A quick fry on each side, less than a minute each, and your tomatoes will be ready for topping. I like to remove my friend tomatoes to a plate lined with paper towels or napkins to soak up some grease before transferring them to a serving tray.
Once all tomatoes are fried, it’s time for the toppings. Pimento and mint jelly are classic southern foods, and I had no trouble finding them at a standard grocery store in North Carolina. If you’re farther north or west, you may have to go to a specialty food store for the mint jelly at least, but I imagine you’ll find the pimento with no problems.
It doesn’t take much: about a tablespoon of pimento and a teaspoon of jelly per slice. This will vary depending on the size of the slice, of course, and you’ll need more of each if you’re making lots of tomatoes for a crowd.
The result is a surprising but pleasant combination of flavors, texture, and colors that will blow you away. The recipe can be reduced down to just one tomato if you find yourself in need of a decadent snack, but you can increase it indefinitely for parties, potlucks, and apparently weddings.
I recommend you make more than you think you need. It’s amazing how quickly they disappear.
Fried Green Tomatoes with Pimento & Mint Jelly
Inspired by Rocky Top Hospitality
Makes about 9-10 slices. Increase all ingredients except the egg wash and the oil if you want to double or triple this recipe to serve more people.
1 c canola or vegetable oil
2 medium-sized green tomatoes
1/2 c all-purpose flour
1 egg
1/4 c milk
3/4 c panko breadcrumbs
1 tsp salt
1/2 tsp black pepper
1/2 c pimento spread
3 T mint jelly
Heat oil over medium heat in a large skillet. Increase or reduce the quantity of oil based on the size – use enough oil that the bottom of the pan is coated with about 1/4-inch of oil. While the oil heats, slice the tomatoes in half-inch slices, discarding the ends. In a medium bowl, whisk together the egg and the milk. Pour the flour on one small plate. Then on another small plate, combine the panko crumbs, salt, and pepper.
Working one slice at a time, coat each slice of tomato with flour, shaking off additional flour if it coats too heavily. Dredge the slice in the egg mixture, flipping a time or two until the egg sticks to the flour. Place the egg-washed slice in the panko crumbs and coat each side thoroughly. It’s okay if some of the sides are bare, it’s difficult for the crumbs to stick.
By the time each tomato has been coated, the oil should be hot. It will be glistening and smoking slightly. Use a pair of tongs to carefully place tomatoes into the pan. The oil will pop and bubble but shouldn’t burst. Leave at least a half-inch of space between the tomatoes, working in multiple batches if needed. Allow the tomatoes to cook for 30-45 seconds or until the panko has browned, then flip each slice. Cook for about a minute more until the second side has browned. Remove tomatoes to a plate lined with paper towels to soak up some grease.
Once all tomatoes are cooked, transfer them to a serving plate adjacent to one another, not stacked. Add about a tablespoon of pimento to each tomato, followed by about a teaspoon of mint jelly.
Serve immediately and often.
