Thursday, November 3, 2011
Fried Green tomatoes
When I got a few green tomatoes in my CSA box, my heart sank a tiny bit because I knew green tomatoes signify the end of tomato season, when the temperature is too cool for tomatoes to ripen on the vine. Then I remembered hearing how folks in Texas used to go nuts over fried green tomatoes when I was growing up. I never had fried green tomatoes before because in the South they are generally fried in bacon fat, which doesn't really fare well for a vegetarian.
In an attempt to make *vegan* fried green tomatoes, I coated the green tomatoes in cornmeal and then pan fried them in olive oil in a nonstick skillet. I served these fried green tomatoes with smokey chipotle salsa, leftover from taco night. They were soo good!
If you prefer to coat the tomatoes in something that resembles a batter rather than loose cornmeal, you could add buttermilk or eggs to the cornmeal, but honestly you don't need it.
Fried Green Tomatoes
1 lb green tomatoes
1/2 cup cornmeal
freshly ground black pepper
crushed red pepper, to taste
up to 1/4 cup olive oil
Slice tomatoes into 1/2 inch thick slices. Add cornmeal to a small bowl and season generously with sea salt, black pepper and crushed red pepper. Dredge the tomato slices in the cornmeal. In a medium nonstick skillet, heat olive oil over moderate heat up to 1/8". Fry tomatoes on each side, about two to three minutes per side. Drain on paper towels. Serve hot.