Best Frying Tomatoes

• Resist the temptation to harvest the first shiny green tomatoes that develop on the vine as they lack desirable flavor and texture achieved during the maturation process. Pick them when they have reached maximum size and have just a tinge of red on the skin. At this stage, the texture is firm and the tomato has had time to develop a slight tomato flavor and a barely discernible acidity. Green tomatoes will stay good for several weeks and minimally ripen if kept in a cool place but not refrigerated, which diminishes their flavor.
  
  

Traditional Fried Green Tomatoes

• The conventional recipe for fried green tomatoes is simple. Cut the tomatoes about 1/4-inch thick so they don't fall apart during frying. Lightly season all-purpose flour with salt and ground black pepper and dredge the tomato slices in it. Heat bacon grease, or a combination of bacon grease and vegetable oil, in a heavy-duty frying pan, preferably cast iron, until it reaches 375 degrees Fahrenheit. Fry the tomato slices until golden and crispy, turning once.
  
  

Seasoning and Coating Variations

• To cut the acidity of the tomatoes, sprinkle the surfaces with a little granulated sugar prior to dredging. For zesty fried green tomatoes, drizzle each side with hot red pepper sauce, such as Tabasco, before coating with flour. Add a gourmet touch to fried green tomatoes by sprinkling the surfaces with dried basil or oregano leaves before dredging. If you prefer a heavier, denser coating, dredge the slices in seasoned flour, dip in beaten egg and coat again with pulverized Saltine cracker crumbs, seasoned cornmeal or seasoned dry breadcrumbs.
  
  

Fried Red Tomatoes

• If all you have are red tomatoes, they can be successfully fried as long as they are not overripe. Cut medium ripe tomatoes into larger slices than green ones, about 1/2-inch thick, so they don't disintegrate from the cooking heat. Melt a few tablespoons of butter in a heavy skillet over medium-high heat. Pour some cornmeal into a shallow dish and season it with dried tarragon and salt. Dip the tomato slices into heavy cream or half-and-half, dredge in the cornmeal mixture and fry for 4 to 5 minutes on each side until crunchy and golden.