Fried Green Tomatoes

A while back I came across a list of the 35 best cookbooks of all time, and it was fun to see what Food and wine editors and chefs had compiled. Many I expected, starting with Larousse Gastronomique, The Joy of Cooking, Jacques Pépin, Julia Child and Marcella Hazan. Then the more modern cookbook authors including books by Ottolenghi, Samin Nosrat, Nigella Lawson and Ina Garten. Some oldies like the Moosewood cookbook and the Silver Spoon showed up as well.

Then, here’s the surprise cookbook – The Preservation Cookbook by Paul Virant, published in 2012. I own this book and for the blog I’ve made a few of his recipes – Blueberry Aigre Doux, Cranberry Aigre Doux, and Butternut Squash Aigre Doux. I had the feeling no one knew of this incredible book!

When I bought it, I probably thought these recipes would be great ideas for food gifts, but Mr. Virant is kind of a master canner. His recipes are organized by pickles, jams, preserves, fermenting, and recipes for utilizing all of these canned foods, and he’s a wizard.

My canning days are over. I started late, realized it wasn’t that scary, but it was tedious. So I quit. In order to showcase The Preservation Cookbook this time, I found the only recipe in the book that doesn’t use a unique pickle, jam or aigre doux, so I didn’t have to can 12 jars of whatever. This recipe is fried green tomatoes with a basil Mayonnaise. I’ve had fried green tomatoes only once, and to me, it was all about the dipping sauce.

Of this recipe Virant writes: “Late into tomato season, the last few green tomatoes on the vine are likely to encounter frostbite before they can ripen. I don’t take chances, picking them green rather than leaving them for the compost heap. When the tomatoes are fried and served with a basil-flavored mayonnaise, this decision doesn’t taste like a compromise at all.”

Fried Greeen Tomatoes with Basil Mayonnaise and Local Lettuces
Basil Mayonnaise recipe below

Green Tomatoes
2 green tomatoes, sliced about 1/2” thick
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 large egg, lightly beaten
1/2 cup bread crumbs
Grapeseed oil, for frying
1 tablespoon unsalted butter

Salad
4 ounces mixed lettuces
1/2 sweet onion, shaved
Juice of 1/2 lemon
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

To prepare the tomatoes, season the slices on both sides with salt and pepper and let sit at room temperature for 1 hour.

Line a plate with paper towels. Dredge the tomatoes in the flour, followed by the egg and bread crumbs.

In a large, shallow pan over medium-high heat, add enough grapeseed oil to generously coat the bottom of the pan. In two batches, fry the tomatoes until golden and crisp, 1 to 2 minutes per side.

When nearly done with the first batch, swirl in half of the butter. Transfer the tomatoes to the prepared plate and wipe the pan clean. Repeat for the second batch.

Meanwhile, to make the salad, in a large bowl, toss together the lettuces, onion, lemon juice, and olive oil. Season with salt and pepper. To serve, place the salad on the plate. Distribute the fried tomatoes on top of the salad and spoon the basil mayonnaise over the tomatoes.

Basil Mayonnaise
1 large egg
1 large egg yolk
2 cloves garlic
1 cup coarsely chopped fresh basil leaves
Juice of 1/2 lemon
1 1/4 cups Grapeseed oil
Kosher salt and freshly ground black pepper

In a food processor, blend together the egg, yolk, garlic, basil, and lemon juice. While the processor is running, gradually drizzle in 1 cup of the oil until it becomes thick. If it is still on the loose side, drizzle in more oil until it reaches the right consistency. Season with salt and pepper and refrigerate until needed.

The mayonnaise is delicious! And like I mentioned, for me, enjoying fried green tomatoes is all about the sauce. If you’re not a huge fan of condiments like I am, I have no idea why you’d bother with frying green tomatoes. But it was fun!