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Wednesday, September 26, 2012

Fried Green Tomatoes

Alas, tomato season has come and gone once again.  A sure sign that summer has passed. 

But no need to despair just yet!  There's still a great way to enjoy those tomatoes on the vine that never got to ripen.  Don't throw out the green tomatoes--make the classic Southern dish, fried green tomatoes.

Perhaps you've had them before--or even tried to make them.  When made right, they're so tasty--tangy and crispy.  But when not made right, they can be mushy with the coating either soggy or falling off.

As usual, Cook's Country magazine has a recipe that allows you to make fried green tomatoes the way they should be made.  They come out so crispy, they're hard to resist.  In fact, I ate a bunch of them as I was frying up the rest of the batch.  Really addictive.
Give them a try and make use of those stragglers in your tomato patch.

FRIED GREEN TOMATOES (from Cook's Country)
Serves 4

1 1/2 lb green tomatoes (about 4-5), cored and sliced 1/4" thick
2/3 cup cornmeal
1/3 cup all-purpose flour
1 1/2 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper
2/3 cup buttermilk
1 large egg
2 cups peanut or vegetable oil
  1. Place tomatoes on paper towel-lined rimmed baking sheet.  Cover with more paper towels, let sit for 20 min and pat dry.  Meanwhile, process 1/3 cup cornmeal in a blender or food processor until very finely ground, about 1 min.  Combine processed cornmeal, remaining 1/3 cup cornmeal, flour, salt, pepper and cayenne in a shallow dish.  Whisk buttermilk and egg together in a a second shallow dish.
  2. Working one at a time, dip tomato slices in buttermilk mixture, then dredge in cornmeal mixture, pressing firmly to adhere; transfer to clean baking sheet.
  3. Heat oil in 12" skillet over medium-high heat until 350 degrees.  Fry 4-5 slices until golden brown, 2-3 min per side.  Drain on wire rack set in baking sheet.  Bring oil back to 350 degrees and repeat with remaining slices.  Serve.

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