Tuesday, October 29, 2013

A Yankee Makes Fried Green Tomatoes

We received 4 green tomatoes in our CSA box this week and not wanting to waste them, I made fried green tomatoes as part of today's lunch.  It was kind of like (forgive me) making eggplant parmesan.  Traditionally, one would use some flour and cornmeal well seasoned with salt, pepper, etc.  but the cornmeal in the cupboard looked and smelled 'iffy' (it can get rancid after a while).  So, I used some of the freshly ground whole wheat flour I usually use for breadmaking instead. 

Here's how it all came about -

Slice 4 green tomatoes into 1/2 inch rounds (yeah a little thick but you get more 'mater flavor that way), salt and pepper each slice.  In a shallow, wide bowl, crack two eggs and beat together with 1/4 cup milk. Place about 1/2 cup flour in another shallow, wide dish or bowl.  Heat 1/3 cup vegetable oil (peanut, safflower, canola - your choice).  When the oil is hot, dip the tomato slices first in egg then in flour to coat both sides and then again in the egg, both sides. Carefully slide/drop the tomato slices into the hot oil, cook until browned on one side, turn over, cook on the other side.  Then lift the slices out of the pan onto a paper towel lined rack to cool and drain.

You can eat them just as they are, or if you are feeling fancy, make a remoulade sauce or just dip pieces in a combination of mayonnaise and ketchup(lazy girl's remoulade). 

They were yummy.  We don't have fried foods too often at our house so these were a real treat!

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