As fall is quickly approaching I thought I’d share a recipe with you to use up the last of your tomatoes, so you don’t have to wait for them to ripen before picking. I made these for the first time a few months back and was pleasantly surprised how well I liked them. Hope you enjoy as well!
Fried Green Tomatoes:
Oil-(lard works great)
4 green tomatoes, cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
3/4 cup flour
1 tablespoon garlic powder
2 tablespoons milk
1 1/2 cups course cornmeal
Pinch cayenne pepper
In a cast iron skillet place enough oil to “fry” the tomatoes, every pan is different so just use your best judgment.
Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix corn meal with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the corn meal. Add only a few pieces to the pan at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels. Serve warm.
Do you have any favorite tomato recipes/stories to share?