fried green tomatoes
I don’t know if it’s the blight that everyone has talked about, spreading this far south, or if it’s been the cool weather, or what, but my farmer’s market has had a plethora of green tomatoes lately. And actually that’s fine by me because I love the tangy tartness of a green tomato – fried, grilled, or chopped up in a quick relish. Being a Southerner by birth, though, I have to admit my very favorite way of eating green tomatoes is fried.
I made this last night for dinner – it’s quick, easy, filling, and healthy. It’s so easy I don’t even have a recipe for it … I just make it.
Start with 1 or 2 really green tomatoes. I mean green and hard and not a bit of red on them.
Slice them into thin rounds – about 1/8th of an inch or so. I used a sharp knife, but if you have a mandoline (I was too lazy to get mine out), it’ll make slicing more than 1 or 2 tomatoes a breeze.
Dip the tomato slices into a 50/50 mixture of corn meal and corn flour.
Then fry them in a hot skillet (my 12″ cast iron is my skillet of choice) in about 1/2″ of canola oil
When they’re nicely browned and soft, take them out and drain them on some papertowel or newspaper. Then, sprinkle with salt and pepper, top with a little tomato sauce, and some shredded parm if you have it.
Voila – a quick and easy weekday meal.
I love fried green tomatoes, and these look so perfect and simple. I’ve always steered away from making them at home because I was sure they’re a huge mess, but these look worth it!
Jessica – so so easy. A pie plate to dredge them and a frying pan, and you’re done. Ok, you do have to clean up some frying splatter on the stovetop.
Other than that … yummy!
These look really yummy! I agree that frying up a mess of tomatoes is no trouble at all.
Great job!
Delicious recipe! I appreciate it!
I love fried green tomatoes, and these look so perfect and simple. I’ve always steered away from making them at home because I was sure they’re a huge mess, but these look worth it!
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