by Margiemic
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Margiemic's Notes:
Expand2 medium firm green tomatoes Ask a question about this ingredient
1 cup milk (or buttermilk) Ask a question about this ingredient
1/4 cup cornmeal Ask a question about this ingredient
1/4 cup all-purpose flour Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 teaspoon dried oregano Ask a question about this ingredient
1/4 teaspoon freshly ground black pepper Ask a question about this ingredient
2 tablespoons olive oil, plus 1 tsp if needed Ask a question about this ingredient
1 tablespoon freshly grated parmesan Ask a question about this ingredient
Core the tomatoes. Cut ¼ inch off the top and bottom of the tomato. Slice tomatoes into ½ inch rounds.
Ask a question about this stepPour milk into cereal bowl. In a second cereal bowl, combine flour, cornmeal, salt, oregano, freshly ground black pepper and stir well to combine.
Ask a question about this stepNext, triple dip each tomato slice as follows. First, press a tomato slice gently into the flour/cornmeal blend, coating both sides. Second, dunk the tomato slice in the milk, covering both sides with liquid. Third, press the tomato slice back into the flour/cornmeal blend, again coating both sides. Set aside the coated tomato slice and repeat with remaining slices.
Ask a question about this stepHeat the olive oil in a large non-stick pan over medium-high heat. Test the heat by carefully dipping the edge of single tomato slice into the hot oil. It should begin to sizzle.
Ask a question about this stepWhen the oil is ready, carefully slide the tomato slices into the pan. Cook for 2 minutes or until golden brown on the bottom. Gently turn the slices over and cook second side for 2 to 3 minutes or until golden. If needed, add 1 teaspoon olive oil to cook second side of tomatoes.
Ask a question about this stepRemove tomatoes from pan. Allow to cool for 10 minutes as the interior of freshly fried green tomatoes is extremely hot.
Ask a question about this stepTop with a sprinkling of freshly grated parmesan.
Ask a question about this stepFabulous! I added a pinch of of cayenne pepper!
Fabulous! I added a pinch of of cayenne pepper!
Thanks so much for the feedback! And for the reminder about using these in BLTs. I love serving fried green tomatoes with fried polenta and fried egg.
Whoa.... I'm a southern girl and I love FGT's, but now you've elevated them to a new level.. w/polenta and a fried egg... oh yes please....
These are fantastic! I found green (as in hard, not ripe) tomatoes at the Old Oakland farmer's market on Friday, and made some of these over the weekend. Made a BLT for Mr. T with half a batch. My older son created a pizza with the others. Excellent recipe. A great summer food. ;o)
This is fabulous!I love to put these on BLT's - except with this as the T instead the regular old red tomato.
My mother occasionally made fried green tomatoes when I was growing up; I loved eating them, but oddly, it's one of the very few things she made that I never tried making. I am so glad to see this recipe. Thank you so much for posting it!
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
i've made FGT before but they were always too heavy - these were light and delicious!! Thank you!!