Ready to be fried...frozen Green Tomatoes

Got Worms? · October 17, 2013

In my never ending battle with the army of green tomatoes, I have found a new strategy. New to me, but maybe old to many here. Look here to see the process.

So far, I've got about 8 lbs. in the freezer. I use corn meal and season it with a variety of different spices. I did some with Old Bay, some with Basil and Garlic, some with Weber's Smokey Mesquite, and some with plain ol' Cayenne Pepper Flakes. I always add a little Kosher Salt.

I just tried some that I froze last week and they were still crisp, but I don't know if they'll be like that in a couple of months. Hope so. If anyone else here has tried this, please let me know how it has worked for you.

JamesL · October 17, 2013

Charlie,
I freeze em too. Freeze mine on trays and the vacuum pack. Just finished last years batch to make room for this years. Still crisp. Vac pack really helps to avoid freezer burn.

Got Worms? · October 18, 2013

James, I froze mine on a cookie sheet that fit the freezer shelf perfectly. I have a food saver, too, but I don't want to redo all the ones I've already done. If I do more, I'll vacuum seal 'em and use the ones in freezer bags first.

What do you use to dredge yours in?

Got Worms? · October 18, 2013

Oops, Double Post.

RobinB · October 18, 2013

What a great idea! My greenies are long gone this year, but I'll have to try and remember this for next year. I love it! Thanks for posting.

Robin

JamesL · October 18, 2013

Quote:

Originally Posted by Got Worms?

James, I froze mine on a cookie sheet that fit the freezer shelf perfectly. I have a food saver, too, but I don't want to redo all the ones I've already done. If I do more, I'll vacuum seal 'em and use the ones in freezer bags first.

What do you use to dredge yours in?

Flour, buttermilk, cornmeal, in that order. I would add cayenne or other spices but then I would be the only one eating them. So I make a spicy remoulade to go with.

2 quality tips-
1. slice, salt both sides first and allow to sit for 15 to 20min on a wire rack (draws off more water and they freeze and fry better) pat dry, add pepper and proceed to dredge.
2. If you vac pack, single layer only or wax paper between.
I have made the mistake of doing a double layer, and even though they were pre frozen before I vac packed, you could not get them apart with a chisel!

The Old Bay sounds interesting by the way. Might have to try that...

ScottinAtlanta · October 19, 2013

This is a great thread. Thanks, Worms.

October 17, 2013	#1
Got Worms? Tomatovillian™ Join Date: Jul 2010 Location: NY Zone 5b/6a Posts: 546	Ready to be fried...frozen Green Tomatoes In my never ending battle with the army of green tomatoes, I have found a new strategy. New to me, but maybe old to many here. Look here to see the process. So far, I've got about 8 lbs. in the freezer. I use corn meal and season it with a variety of different spices. I did some with Old Bay, some with Basil and Garlic, some with Weber's Smokey Mesquite, and some with plain ol' Cayenne Pepper Flakes. I always add a little Kosher Salt. I just tried some that I froze last week and they were still crisp, but I don't know if they'll be like that in a couple of months. Hope so. If anyone else here has tried this, please let me know how it has worked for you.

October 18, 2013	#3
Got Worms? Tomatovillian™ Join Date: Jul 2010 Location: NY Zone 5b/6a Posts: 546	James, I froze mine on a cookie sheet that fit the freezer shelf perfectly. I have a food saver, too, but I don't want to redo all the ones I've already done. If I do more, I'll vacuum seal 'em and use the ones in freezer bags first. What do you use to dredge yours in? Last edited by Got Worms?; October 18, 2013 at 12:09 AM.

October 18, 2013	#4
Got Worms? Tomatovillian™ Join Date: Jul 2010 Location: NY Zone 5b/6a Posts: 546	Oops, Double Post. Last edited by Got Worms?; October 18, 2013 at 12:12 AM.

October 17, 2013	#2
JamesL Tomatovillian™ Join Date: Nov 2011 Location: Long Island NY Posts: 1,992	Charlie, I freeze em too. Freeze mine on trays and the vacuum pack. Just finished last years batch to make room for this years. Still crisp. Vac pack really helps to avoid freezer burn.

October 18, 2013	#5
RobinB Tomatovillian™ Join Date: Jan 2012 Location: Near Reno, NV Posts: 1,621	What a great idea! My greenies are long gone this year, but I'll have to try and remember this for next year. I love it! Thanks for posting. Robin

October 19, 2013	#7
ScottinAtlanta Tomatovillian™ Join Date: Jul 2011 Location: Atlanta, Georgia Posts: 2,593	This is a great thread. Thanks, Worms.