Tuesday December 4, 2012
I found these beautiful green tomatoes while shopping for some groceries the other day and couldn’t resist putting together this recipe. Fried green tomatoes are best known for their Southern roots and have definitely become somewhat of a [summer] staple in the vegetarian diet, but I’m all about incorporating this year round with heartier options like shrimp rémoulade or as a starter to a Sunday dinner. Better yet, serving it at the next holiday party with a nice white wine. And of course, like everything I eat there’s a little kick to these tomatoes.
Fried Green Tomatoes
3 Green tomatoes, sliced 1/4-inch
1 tbsp Paprika (add more for extra spice)
1 tsp Cayenne
1/2 tsp Salt
1 cup Cornmeal
2 Egg, whisked
In a shallow bowl, whisk together paprika, salt, cornmeal. Dredge tomatoes in egg, then cornmeal mixture. Heat 1/4 cup olive oil in a large non-stick frying pan. Gently place dredged tomatoes one at a time, into oil and fry until each tomato is golden brown on both sides. Remove from oil and place over paper towel to drain oil. Serve with rémoulade, or a fresh balsamic salad.