Wednesday, September 29, 2010

Fried Green Tomatoes

Recipe from The Gardeners’ Community Cookbook
Adapted and Husband-Tested in Alice’s Kitchen
Serves 4

It’s sad, but true. The tomato season is about done for this year, but not to worry. There are probably still plenty of green tomatoes still on the vine. If so, here’s what I think is the best fried green tomato recipe. The fried tomatoes come out tart and crispy with just a bit of heat. Be sure to serve these with lemon wedges to squeeze over the tops. Fresh lemon juice brightens the flavor.

1 large egg
½ cup milk
A few dashes of Tabasco Sauce
½ cup yellow cornmeal
¼ cup flour
½ teaspoon cayenne
Vegetable oil or shortening, for frying (For an authentic southern seasoning, add a few Tablespoons of bacon fat to the cooking oil.)
3 large, firm green tomatoes, sliced 1/8 to ¼ inch think
Kosher salt
Freshly ground pepper
Fresh lemon wedges for serving

• Mix the egg, milk and Tabasco Sauce together well in a shallow bowl.
• Combine the cornmeal, flour and cayenne. Add a bit of salt & pepper to the dry mix.
• Heat about ½ inch oil or shortening in a large heavy skillet over medium high heat.
• Dip each tomato slice in the egg-milk mixture, then in the cornmeal-flour mixture.
• Place as many slices as will fit without crowding in the skillet and fry until brown on both sides, about 3-4 minutes altogether.
• Transfer the tomato slices to a cooling rack that has been placed over a paper towel for draining.
• Sprinkle with the salt and pepper to taste.
• Serve right away with lemon wedges to squeeze over the tomato slices for extra tang.

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