Zesty Fried Green Tomatoes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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You don't have to be from the South to savor this traditional treat-a wonderful way to use up unripened fall tomatoes. We start our tomato plants in early spring so we can enjoy their bounty as long as possible. Ingredients:
4 medium green tomatoes, cut into 1/4-inch slices |
salt |
2 eggs |
1/2 cup cornmeal |
1/2 cup grated parmesan cheese |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon garlic salt |
1/2 teaspoon ground ginger |
1/2 teaspoon dried oregano |
1/8 teaspoon crushed red pepper flakes |
1/4 to 1/2 cup olive oil |
Directions:
1. Sprinkle both sides of tomatoes with salt; let stand for 10 minutes. In a shallow bowl, beat the eggs. In another shallow bowl, combine the cornmeal, cheese, flour and seasonings. Pat tomatoes dry. Dip in eggs, then coat with cornmeal mixture.
2. In a large skillet, heat 1/4 cup oil over medium heat. Fry tomatoes, a few at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. Serve warm. Yield: 6 servings.
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