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.
Fried Green Tomatoes
Salt and Pepper
-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).
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. . .
Photo by Ursula Murray Husted and has some rights reserved under CC Copyright