I'd love to bread and fry (or "oven fry") that last pile of green tomatoes and then freeze them. Will that work okay? If so, then what, when I want to serve them? Or do I have to freeze them uncooked?
Thanks in advance, friends.
I have never frozen any, but I have seen battered uncooked frozen green tomatoes at a locally owned vegetable stand.
I would do a trial run and slice the tomatoes thick enough. I think the problem is going to be the liquid in the tomato will turn to mush after freezing. But you could always try just a few slices, fry, drain well, cool, package well and freeze. Then take them out in a couple of weeks, and bake or pan fry to thaw and heat?
I freeze them raw, sliced and unbreaded. I dip them in the egg wash and batter them while they are still frozen, and fry them that way.
Thawing the slices before battering them is a mushy mess, but frying those frozen slices results in lovely crispy slices of green tomatoes.