Sunday, May 6, 2012

Fried Green Tomatoes

Since the weather is warm and produce stands are opening and expanding their offerings I thought this would be a good time to share one of my favorite recipes:

Fried Green Tomatoes 

The key to delicious fried green tomatoes is using VERY green tomatoes, not any that are beginning to ripen.  You will want to buy (or pick) them the day you plan to fry them, or at least no more than one day earlier.  Frying them in olive oil, rather than vegetable oil, also gives them a better over-all flavor.

Green tomatoes, sliced into thin round pieces
1 cup cornmeal
1 tsp salt
1 tsp pepper
Bowl of water
Olive oil

Combine cornmeal, salt, and pepper, in a small bowl.  (This mixture works to coat about 3 green tomatoes.)  Heat olive oil in large skillet over Medium-High heat. Dip tomato slices in water before dipping in cornmeal mixture.  This will help the cornmeal mixture stick to them better.  Make sure tomatoes are well coated on both sides.  Fry tomatoes until golden brown on each side.  Drain on paper towels.  Serve warm.

4 comments:

  1. Hi, Danielle. This sounds delicious! If we are more clever than the deer this year, I will try this with our own tomatoes. :)

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    1. I hope you're able to outsmart the dear.

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  2. Danielle, I hated those things when I was a kid, yet they were available to me in abundance. Now, I love them as an adult and have to pay an arm and a leg to get them. (I don't care to fry them myself, so I get them at restaurants.)

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    1. I don't remember ever having the opportunity to try them as a kid; I was in my 20s the first time I tried one. I've been making up for lost time, though. I make them and order them just about any chance I get. Does it seem to you like fewer restaurants are serving them?

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