This unusual, tangy side dish was popular in my family. Try it while you’re waiting for the tomatoes in your garden to ripen. Use only tomatoes that are entirely green and unripe.find nema 17
Fried Green Tomatoes
Recipe type: Appetizer
- 3 large or 4 medium unripe tomatoes (very green-not red at all)
- salt and freshly ground black pepper to taste
- cayenne, Tabasco, or other hot sauce (optional)
- ⅓ cup unbleached white flour
- 2 tablespoons white or yellow cornmeal
- ¼ cup vegetable oil
- Slice the tomatoes into quarter-inch slices. Discard the ends. Spread the slices out on a platter or cutting board and sprinkle generously with salt, black pepper, and, if desired, cayenne or Tabasco. Turn the slices over and season the other sides.
- In a shallow bowl, combine the flour and cornmeal. Dredge the tomato slices in the flour mixture, one at a time, covering each side thoroughly. Using 2 forks to the this job keeps your hands neat. Shake any excess flour off the tomato slices.
- Heat the oil in a heavy frying pan, preferably well-seasoned cast iron. When the oil is hot but not smoking, fry the slices in batches; don't overcrowd the pan. Fry for about 3 or 4 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.
Reprinted from Sundays at Moosewood, 1990, Moosewood Inc., Clarkson N. Potter publishers