I went out to the garden yesterday afternoon to see what was out there. It's been so hot here in the foothills this past week, most things have gone to seed but there were some ripe tomatoes, just a few, but...there were tons of unripe green tomatoes. Yippee! I am a huge fan of fried green tomatoes and if you have never tried them you are in for a real treat. It's a great way to use up what's left on the vine at the end of summer season. These go together really quickly and before you know it you are eating them out of hand right off of the paper toweling, hot as they come out of the oil. Crispy, tangy and delicious. Oh and these are gluten free.
Fried Green Tomatoes
2 unripe, green tomatoes
1/2 c chickpea or regular flour
1/2 c fine-ground cornmeal
1 t ground pepper
1 t kosher salt
1/2 t cumin
1/2 t curry powder
pinch of cayenne
2 eggs, beaten
chopped cilantro or parsley for sprinkling on top (optional)
corn or canola oil for frying
Put flour and cornmeal in one bowl and mix in salt and spices. Beat eggs in another bowl. Heat oil (maybe 1/2 inch deep?) in frying pan. I use a cast iron skillet but any heavy bottomed skillet will work.
Slice tomatoes about 1/8 inch thick. Dip tomato slice in beaten egg, cover both sides.
Dredge egg-covered tomato slice in flour/cornmeal mix until coated. Place in pan with oil.
Keep going with the rest of the tomato slices. Let cook until browned on one side, about 5-10 minutes, then turn over and let the other side fry for about 5 minutes. When browned and crispy transfer fried tomato slices to a plate lined with paper towels and let them drain for a few minutes. Sprinkle with salt. Serves 1, not kidding...these are so good that once you eat one, you can't stop! Seriously though, I made about 16 slices and that might be enough for 2. Make a lot and eat while they're hot. They're also really good in a sandwich with some white bread and mayo (my southern roots coming out).
Voted Best Caterer for Tuolumne and Calaveras Counties 2016