Fried Green Tomatoes: Not Just a Movie
You may remember Fried Green Tomatoes as a pro-woman movie from the early ’90s, but the titular fruit is actually a tasty summer treat.
Sure, fried things are in general not so healthy. But for an occasional treat, green tomatoes are certainly better than bacon or french fries.
Martha Rose Shulman at the Gray Lady serves up a recipe with a Mediterranean twist. (She recommends a heavy nonstick skillet, but I always stick with cast iron, to avoid carcinogenic teflon bits getting in the food.)
1 pound firm green tomatoes
1/2 cup cornmeal (you will not use all of it)
Salt and freshly ground pepper
Extra virgin olive oil or canola oil for frying
1. Slice the tomatoes about 1/2 inch thick. Season the cornmeal with salt and pepper and dredge the tomatoes in it. You can do this in a large bowl, a flatter baking dish or a brown paper bag — whatever is easiest for you. You won’t use all of the cornmeal.
2. Heat a heavy skillet, either cast iron or nonstick, over medium-high heat, and add enough oil to coat the bottom by about 1/8 inch. Fry the tomatoes on each side until golden, about two to three minutes per side. Drain on paper towels, on a paper bag or on a rack. Keep warm in a low oven until all of the tomatoes are fried. Serve hot or warm.
Photo and recipe are from the New York Times, natch.
