Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Tuesday, September 11, 2012

Fried Green Tomatoes

Well, it’s late summer and the tomato vines are full of the last of their offerings.   I still have a bunch of green ones, and just can’t miss this year’s serving of Fried Green Tomatoes.   The recipe I am trying this year comes from a gorgeous cookbook titled “Big Sky Cooking” by Meredith Brokaw and Ellen Wright.   If you live in the West, you know immediately “Big Sky” is a reference to Montana.   The inner flap of the jacket includes these words:  “The West has a permanent pull on the American psyche.  It’s the place where the prairie meets the mountains, the mountains meet the sky, and the sky goes on forever.”   How much does that just make you want to hit the road for tall timbers?   Anyway, I first bought this book for the amazing pictures, stories and oh yeah, the recipes.   Here is my adaptation of their yummy recipe for those green jewels of summer …..


2 cups canola oil
1 cup cornmeal
3 Tablespoons flour
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 large eggs
4 large - or 8 or 10 smaller green tomatoes sliced 1/2 inch thick
Garlic Salt to taste ( I use Lowry's - it has course ground salt w/parsley)
Fresh Cracked Pepper to taste


First, pick and wash your tomatoes.    Slice 1/2 inch thick and set aside.

Next, combine the cornmeal, flour, paprika, garlic powder, and cayenne pepper.   Lightly whisk to combine - set aside

Now, heat the oil in a large skillet over medium-high heat until it is hot but not smoking.

Meanwhile, as the oil is heating, Lightly beat the eggs in a shallow bowl.   Then, dip each tomato slice in the egg and let the excess drip off.  

Now, dredge each egg coated tomato in the seasoned cornmeal, shaking off any excess.

In small batches, carefully add the slices to the hot oil and fry, turning once, until browned.   (I'm trying out a new ceramic covered skillet)

When cooked, place tomatoes on a wire rack (with pan or paper towels underneath) to cool and drain.    While still hot, sprinkle with garlic salt and pepper to taste.


Link for cookbook:  Big Sky Cooking

Paired with a Chipotle Spread ( recipe below )

Paired with an Eggplant Spread ( you can buy jarred or make your own )

Recipe for  Chipotle Spread:

1/4 cup mayonnaise
1  Tablespoon chopped black olives
1  teaspoon sweet pickle relish
1  teaspoon ground chipotle

Mix well and serve ~ add more or less chipotle spice per your heat preference.

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