Not being born in the South, I had never had fried green tomatoes before. I saw the movie, but didn't really understand what the fuss was about. Unripe tomatoes? Blech. I'll pass.
But today's Greenling basket included 4 big green tomatoes. I had no idea what else to do with them. So, two of them got fried. They were one part of an absolutely over-the-top fabulous dinner, that was inspired by our need to eat up all our fresh veggies before we leave for a trip next week. Work, work, work, hee hee!
Our locavore feast included pork chops, grilled portabello mushrooms, braised greens with red onions, sweet potatoes, and the luscious fried green tomatoes. All from 'somewhere round here.'
Here's the recipe I used for the tomatoes:
2 medium-sized green tomatoes sliced 1/4 inch thick
1/2 cup cornmeal
1/2 teaspoon garlic powder
2 tablespoons GF baking mix
several grinds black pepper
1/2 teaspoon dried oregano
1/4 cup lard (even the lard was local!)
1 egg, beaten
Sprinkle tomato slices with salt and drain on paper towels (on a wire rack) for at least half an hour, but not more than a full hour. Combine cornmeal, baking mix, and seasonings in a bowl or on a plate. Dip each tomato slice in the beaten egg, then in the cornmeal mixture. In a medium skillet, heat oil on medium high. Fry tomato slices about two minutes per side or until golden brown. Drain on a wire rack topped with fresh paper towels. Serve while hot.They are such a delightful combination of sour, salty, crunchy, and molten tomatoey center. Quite possibly the perfect pregnancy food.