Tuesday, July 13, 2010

"Oh, what I wouldn't give for a plate of fried green tomatoes..."

If you have a garden, or if you're just an avid farmer's market shopper, you know that it's tomato season - the best time of the year! So to make use of those 1029831 tomatoes before they go bad, try frying them green.


  • 2 small green tomatoes
  • 1 cup corn meal
  • 1 cup flour
  • 1 tsp ground cayenne pepper
  • 1 tbsp salt
  • 1 egg
  • Vegetable oil for frying
1. In a cast iron skillet begin heating 1/4 inch of oil at medium-high.
2. Slice tomatoes just under half an inch. Season with salt and pepper.
3. Combine corn meal, flour, cayenne, and salt in a tupperware container. Close the lid and shake until well mixed.
4. In a shallow bowl, beat the egg with a little water to create an egg wash.
5. Dip the tomato slices in the egg wash then place them in the flour mixture. Shake until well coated.
6. Fry the tomatoes on one side until golden brown, then flip.
7. Cool the tomatoes on napkins to soak up excess oil.

Lunch from the Garden - Tomato and Cucumber Sandwich with Fried Green Tomatoes

  • If you don't have a cast iron skillet, you can use any heavy pan with a high rim.
  • To test the oil and make sure it's the right temperature, sprinkle a little flour in the pan. If it starts frying immediately, but doesn't burn, you're just right.
  • Don't fry all the tomatoes at once. Crowding the pan will cause the oil temperature to lower. You'll end up with greasy, mushy tomatoes - not good!

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