Lucky for us, local tomatoes are still delicious and plentiful. On a recent stroll through Redding’s Certified Farmers Market, I spotted some amazingly beautiful green tomatoes. Yes, GREEN. I had an inspiration. My kids need to try fried green tomatoes. I marveled that I had never made the delicious beauties for my kids. Sheesh, what kind of mother am I! I would like to believe fried green tomatoes were a treat from my childhood, made by my grandmother and favorite aunts in Oklahoma. Maybe they were. Sadly, had they been served to me I would have turned my nose up to them: Ick, GREEN! I became interested in the green tomato from reading the fantastic Fanny Flagg book — and, later, movie — “Fried Green Tomatoes,” beloved by so many of us. After reading that book, I had to try fried green tomatoes for myself. My mother made them, and I loved them! I thought that perhaps like fried okra, green tomatoes is just in my genetic make-up, something to eat only on occasion to remind one of our roots. I made the green delights for my family last night. Of course I could not leave well enough alone and decided that our local goat cheese and basil would be a great complement to the tomatoes. I was right! I hope you will give green tomatoes a try. They are truly fantastic on a summer evening.
[print]
Fried Green Tomatoes
4 large, firm green tomatoes, cut crosswise into 1/2-inch slicesKosher salt and freshly ground black pepper to taste
1 cup finely ground cornmeal 1 cup all-purpose flour
1 teaspoon paprika or pimentón (a Spanish smoked paprika)
2 eggs
Olive oil 2 slices goat cheese, crumbled 3 large basil leaves sliced thin to sprinkle over warm tomatoes
Get Going!
Sprinkle the tomato slices with the salt and pepper; set aside.
Combine the cornmeal, flour and paprika in a shallow bowl. In another bowl, beat the eggs.
Cover the bottom of a heavy skillet with 1/2 inch of oil. Place it over medium-high heat.
Coat the tomato slices in the egg. Dredge them in the cornmeal mixture.
Fry as many tomatoes as fit comfortably in the pan, 3-4 minutes a side until golden brown.
Transfer them to a paper towel-lined platter. Repeat until all tomatoes are cooked.
Sprinkle with goat cheese and basil. Serve warm.
—
Visit my blog at www.bakerslove.typepad.com.
[/print]