Fried Green Tomatoes Recipe

Go Green...With A Fried Green Tomatoes Recipe

Ever find yourself in this situation. Summer is here and now your waiting for those tomato vines to pay off on your spring time labor of love...the vine ripened red tomato. Why wait? Capitalize on a favorite garden treat with a fried green tomatoes recipe. The green tomato does not refer to a tomato variety but to the age in the ripening process one harvests. More than just a “90‘s” movie title, in the south, fried green tomatoes are considered by some manna from heaven.

So don’t feel guilty about picking these “greenies” prior to their full red ripening state. Your lack of patience will be rewarded. Whether served as an appetizer or a side dish, the cook will surely be rewarded by the smile of satisfaction on those who dine on these vine treats.

Green tomatoes are not only abundant locally in the summer but can usually be found year round and pre-packaged in the produce section of your local grocer. My family loves them anytime of year.

This is my absolute favorite fried green tomato recipe. In my home they are devoured by young and old alike.

Ingredients
1/3 cup each of cornmeal, flour and grated parmesan cheese
1/8 tsp cayenne red pepper
green tomatoes, cut in 1/2 in thick slices, ends removed
salt and pepper
cooking oil (olive or vegetable) to cover the bottom of skillet
Parmesan cheese for topping
Ranch dressing or Remoulade sauce for dipping

Directions
Salt and pepper sliced tomatoes on both sides. Let rest for 5-10 minutes to give time for water to be drawn out by the salt. This will help intensify the flavor.
Combine the cornmeal, flour, parmesan cheese and cayenne pepper. Heat oil in a large non-stick skillet over medium heat. Dredge the tomatoes in the mixture and place into the hot oil. Pan-fry about 2 minutes on each side or until golden and crispy. Drain on paper towels.
Sprinkle extra grated parmesan cheese over the top
*The extra cornmeal mixture can be covered and refrigerated to save time for later use