(10 am. – promoted by ek hornbeck)
The night is coming earlier and the air is cooler, crisper. In many places the leaves have already fallen off the trees. It’s the end of the growing season, the final harvest is at hand and all those tomato plants are now starting to look a little rangy but are still laden with unripe tomatoes, green tomatoes. Don’t let them got to waste. Now is the best time for Fried Green Tomatoes, traditionally a Southern recipe but versions of the dish are also found in the more northern states. In Louisiana, fried green tomatoes are served with cold tart rémoulade sauce.
This is the basic southern version of Fried Green Tomatoes substituting vegetable oil in place of bacon fat.
- 4 large, firm green tomatoes, cut crosswise into 1/2-inch slices
- Kosher salt and freshly ground black pepper to taste
- 1 cup finely ground cornmeal
- 1 teaspoon paprika or pimentón (a Spanish smoked paprika, available at latienda.com)
- 2 eggs
- Vegetable oil
- Sprinkle the tomato slices with the salt and pepper; set aside.
- Combine the cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs.
- Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.
- Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.
- Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side.
- Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.
Now if you have some firm sandwich bread, toast it on one side under the broiler until golden brown. Fry up some bacon until crisp. Then take some fresh mozzarella, cut into 1/4-inch-thick slices, a few washed and dried basil leaves, the crispy and several slices of the Fried Green Tomatoes and layer in the untoasted side of the bread. Slather you favorite sandwich dressing and top with another slice of the toasted bread, toasted side up. Voila! A Fried Green Tomato BLT.
If you want to go Creole, you can top it with a spicy rémoulade sauce that’s a favorite in New Orleans where the sizzling Fried Green Tomatoes are top with the sauce and chilled cooked shrimp. Rémoulade is a great substitute for tartar sauce. too.
- 3/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons whole-grain mustard
- 1 teaspoon tarragon vinegar
- 1/4 teaspoon Tabasco sauce
- 2 teaspoons drained tiny capers, chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 scallion (3 inches of green left on), very thinly sliced
- Salt and freshly ground black pepper, to taste
Combine ingredients in a bowl. Set aside, covered, in the refrigerator.
Makes one cup.
So get out there and harvest those green tomatoes.