Curry Pan-Fried Green Tomatoes

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

While I’ve been mentioning the return of cold weather for several weeks, it seems winter is truly upon us now. About a week or so ago, my father picked the remaining vegetables, both ripe and unripe, from our garden in order to avoid the first frost. What we’re left with is an abundance of green peppers and tomatoes that will likely rot before they ripen, but thankfully fried green tomatoes are a commodity.

What you’ll need:
6 Fourth of July or Campari tomatoes, unripe or green
1 cup panko bread crumbs
1 tsp madras curry powder
2 tbsp extra virgin olive oil
1 cup almond milk

Directions:
Pour the milk into a small bowl. Mix the curry powder and breadcrumbs in a separate bowl.

Slice the tomatoes and dredge them first in the milk then in the breadcrumbs.

Heat the olive oil over medium heat in a large skillet. Cook the tomato slices for approximately 5 minutes per side.

Serve with chutney.

While I love classic fried green tomatoes, a fair bit of the unripe ones we have leftover are too green to offer enough flavor on their own. The curry and chutney add plenty of flavor without compromising the unique flavor of green tomatoes.

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