Fried Green Tomatoes
Photo: ninjapoodles, CC BY 2.0
Fried green tomatoes turn an unripe fruit into a crisp, tangy slice with a gritty cornmeal crust. Because green tomatoes are firm and sharply acidic, they hold their shape in the hot oil instead of collapsing into mush. The coating needs nothing more than salt, pepper and yellow cornmeal. Eat them hot from the pan, or crumble a little goat cheese over the top to soften the tartness.
Instructions
Slice the green tomatoes about ¼ to ½ inch (0.75 to 1.25 cm) thick, so each slice is firm enough to hold together in the pan.
Season both sides of the slices with salt and pepper to taste.
Press each slice into the yellow cornmeal so it is coated on both sides.
Heat a shallow layer of vegetable or olive oil in a frying pan over medium heat. Lay the slices in the hot oil and fry for about 3 minutes, until the underside is golden.
Turn the slices over gently and fry the second side until it is golden as well.
Serve the tomatoes as they are, or add a little goat cheese on top for a more elegant plate.
Make it personal.
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