Wednesday, October 8, 2008

Fried Green Tomatoes

No, this isn't about the movie "Fried Green Tomatoes." But it is about cooking them.

From my birthday gift garden, this week I had some tomatoes that were still green with no hope of ripening with the advent of dropping autumn night and day temperatures. So rather than waste the tomatoes I went in search of a recipe to use them and found one from fellow a fellow contributor to

Examiner, by the way, enlists contributors from a variety of interests. I write about Baby Boomers. My fellow Examiner Chef John contributes recipes, including this one for Fried Green Tomatoes. This includes a spicy remoulade sauce as a garnish:

4 slices (about half inch each) of green tomato
1 cup flour
2 eggs
2 tablespoons milk
3/4 cup bread crumbs
3/4 cub corn meal
Salt and fresh ground black pepper to taste
Vegetable oil
1 tablespoon butter

1) On a rack, salt the tomato slices and set aside;
2) In a bowl, create the breading mixture of the bread crumbs and corn meal, adding some pepper, salt and the cayenne to taste;
3) In another bowl, beat the two eggs with a splash of milk;
4) Put the flour in another bowl;
5) Use a paper towel to wipe the moisture from the tomato slices;
6) Take each slice through the breading process -- first dredge with flour, then dip into the eggs, then fully coat with the bread crumb/corn flour mix;
7) Let sit for about 10 minutes;
8) In the meantime, to make the remoulade, combine equal parts sweet relish and mayonnaise in a small bowl. Add hot sauce to taste and mix;
9) In pan over medium heat use about an eighth of an inch of vegetable oil and add butter;
10) When the butter is bubbly, cook slices 3-4 minutes on each side;
11) Serve with dollop of sauce.

They're perfect as a side to just about any meal. I increased the yield and we had them with Ground Turkey Enchiladas the other night, then I had the leftovers with a ham and cheese omelet for lunch the next day.

Here's a video of Chef John's Green Fried Tomatoes:

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