I’ve got green tomatoes on the vine. Although I am anxiously awaiting actual RIPE tomatoes sometimes I just can’t resist filching a couple of green ones to use immediately.
One of the classic uses for Green Tomatoes is “Fried Green Tomatoes”-a staple in the south and truly simple to make.
Photo by Ursula Murray Husted
Fried Green Tomatoes
Green Tomatoes
Salt and Pepper
Cornmeal
Oil-Slice the tomatoes into 1/4 – 1/2-inch slices.
-Sprinkle with salt and pepper.
-Dip in cornmeal
-Fry in a couple of TSB of oil (approx 3 minutes per side or till golden).
Variations:
Fry in a couple of cups of oil (instead of TBS) for truly deep fried goodness.
Add spices to the cornmeal-garlic, onion powder etc.
Add parmesean cheese.
Use flour & bread crumbs instead of cornmeal.
Create a thicker fried “crust” by dipping the tomato slices in flour, then a scrambled egg white with a tsp of water added, then the cornmeal.
Bake at 400 instead of frying. I’d try 20 minutes to start. . .
Want to try something that looks evilly good with your fried green tomatoes? How about this Fried Green Tomato Tart or a Fried Green Tomato BLT?
Photo by Ursula Murray Husted and has some rights reserved under CC Copyright
{ 3 comments… read them below or add one }
Can always use a new great recipe!
Can’t wait to hear you speak at BlogHer ’10
You know I thought this was a great recipe then I saw the idea for the FGT BLT! I need bacon right now!!! thanks for posting.
Michelle-I know, doesn’t that fried green tomato blt look fabulous,. mmmm.
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