This is a recipe I only make once a year. I mean, you can’t really buy green tomatoes at the grocery store, and the tomatoes in my garden are too few (and too small) to justify picking them before they’re ripe. So I have to wait til I go to the u-pick farm in the next county and pick 40 pounds of tomatoes…yeah, I’m not kidding. Forty pounds.
So it’s been tomato-processing central here. You can expect a few tomato recipes over the next week or so!
But tonight. Tonight I got a hankerin’ straight out of the South. Luckily I’d picked a few green tomatoes on Saturday — thought they were starting their journey to red…but close enough for jazz.
Frying is nothing to be afraid of. As long as your oil is hot enough, your medium properly coated (so water doesn’t hit hot oil) and you move slowly so as not to splatter the oil, you will be frying with finesse in no time. Tonight I used a combo of olive oil and bacon grease…because why not?
So then it’s just a bit of messy prep: a coating in flour, a coating in egg, a coating in cornmeal. Of course, I used whole wheat flour. And instead of just cornmeal, I used a combination of cornmeal and spent grains from homebrewing (a whole other post some day…) for some extra crunch.
I topped the slices with a sprinkle of goat cheese, a drizzle of raspberry puree (also picked at the farm, but not quite 40 lbs), and a couple of fried sage leaves (from my garden). Because sometimes I just like to feel like I’m at a classy restaurant when I eat what was originally the food of poor farm folk.
And I’ll definitely be enjoying the leftovers tomorrow on a sandwich with cheddar and avocado!
Fried Green TomatoesServes 2. Time: 30 mins
- 2 or 3 green tomatoes, sliced about 1/2 inch thick
- 1/2 cup whole wheat flour
- 1 egg, beaten with a tablespoon or so of water
- 1/2 cup whole-grain corn meal (or 1/4 cup cornmeal and 1/4 cup spent grains!)
- salt and pepper
- oil for frying
- Mise en place: Line up flour, egg, and cornmeal in dishes in that order. Add salt and pepper to each. Heat oil in a skillet, about 1/4 inch deep. Oil is hot enough when a bit of cornmeal dropped in sizzles on contact.
- Blot excess moisture off tomatoes. Add salt and pepper to both sides of each slice.
- Coat tomato slices in flour, then egg, then cornmeal. Allow to sit for about five minutes so coating can set.
- Carefully add tomato slices to oil and fry slices for 2-3 minutes per side. Remove from pan and allow to drain on paper towels. Serve immediately.