Tangled Branches: Satiated
riveting tales of how we sustain ourselves
Tuesday, July 24, 2007
Fried Green Tomatoes
I've had lots of fried green tomatoes with a heavy coating of breading on them, but I don't do it that way.
Step 1: Find a nice green tomato. It should be fairly firm, but getting towards ripening. If it's too soft, it will fall apart when prepared this way.
Step 2: Slice the tomato somewhat thinly, 1/4 inch or less. You want it to cook through before the coating burns.
Step 3: Dredge the sliced tomatoes in seasoned cornmeal. I mixed cornmeal, ground red New Mexico chile (semi-hot), and salt. A bit of dried thyme is nice too. There should be enough moisture in the tomato slices to make the cornmeal stick. You don't want it too thick, so brush off any excess.
Step 4: Heat olive oil (or other good-quality oil) in a frying pan over medium heat. When it's hot, add the tomato slices. Cook on each side until golden brown.
Step 5: Eat as a side dish, or make a fried green tomato BLT.
Last weekend we used a Cherokee Purple for this and the flavor was excellent. The previous weekend, we used a Black Russian and it was insipid. I'm not sure if we just had a more ripe tomato the second time, or if the difference was due to the variety.
Labels: tomatoes
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