Green Cherokee Tomato (Lycopersicon lycopersicum)

Green Cherokee Tomato (Lycopersicon lycopersicum): splendid beefsteak tomato of amber green color, even when fully ripe, it is medium-large (250-350 gr), of a extraordinary and refined flavor.

Its plant is one of the highest and has the best disease tolerance of the species. It takes 75 days from transplant to ripening.

Its taste is great when consumed raw but fried is its best.

Fried Green Tomatoes (like the movie)

This exquisite recipe has long been an important part of United States’ southern cuisine even if, according to recent research, it seems to have originated in the North East.

This big, green variety has compact, fleshy pulp, and delicious flavor. It is important to note that when we say green we do not mean it is not ripened, but it remains this color even when it is ready to be harvested.

 

Recipe

Ingredients:

3 Cherokee tomatoes

Sakt

120 gr of flour

1125 ml butter milk (US original recipe) or whole milk

2 eggs

80g cornmeal

200 gr breadcrumbs

Oil

 

Preparation:

Cut the tomatoes into slices about 1cm and add salt

Mix the buttermilk (or milk) and the eggs in a bowl

Put the flour, conrnmeal, and breadcrumbs in another bowl

Dip the tomato slices in the eggs mix and then pass them through the second one

Fry them in hot oil for 2-5 min until golden and crunchy

Serve them as a side dish or for a pleasant afternoon snack