Thursday, October 11, 2007
In search of a perfect Fried Green Tomatoes recipe
The autumn is truly here. Whereas only few weeks ago the sun was still warm and kind, then now we've been told to prepare ourselves for slush this weekend. I hope the predictions are unfounded, as I still hope to make it to the forest for one more wild mushroom hunt, so do keep your fingers crossed for me:) In any case, cooler autumn days also means the appearance of green tomatoes at the market, as there's simply not enough sun to ripen the otherwise grown-up tomatoes. We spotted huge boxes of them at the market last month already, and had to buy some. When I did the week-long eGullet foodblog recently, then a eGulleteer Scottie suggested his easy way for frying green tomatoes (I watched the movie again just a week earlier, incidentally), and made a lovely Sunday brunch of them.
Now I know there are lots of different ways to prepare the famous fried green tomatoes. I'd appreciate if you'd share your favourite version or any other tips and advice for preparing green tomatoes - there's plenty left, you see!
Fried Green Tomatoes
(Praetud rohelised tomatid)
finely ground cornmeal**
salt & pepper
butter for frying
Mix cornmeal/cornflour, salt, pepper and Cayenne pepper on a small plate.
Cut tomatoes into 5 mm slices, crosswise, then dip into the cornmeal/cornflour mixture.
Heat a heavy frying pan on a moderate heat, add butter and allow to melt.
Layer tomato slices onto the frying pan and fry gently from both sides for a few minutes, until cornmeal/cornflour has browned a little and the tomatoes have softened.
Serve at once with fried eggs and a spicy mayonnaise sauce or adjika (a Georgian red pepper condiment).
* They must be fully grown tomatoes that are simply not red yet. Do not use undergrown green tomatoes, which contain high levels of glycoalkaloid tomatine, which isn't good for you. The amount in grown-up green tomatoes is negligible.
** You want the yellowish flour here, not the white starchy Maizena cornflour (UK)/cornstarch (US)!