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.
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.