Sunday, October 01, 2006
At Loose Ends
Today’s Lunch
Fried Green Tomatoes
Slice 3 medium-sized green tomatoes in half-inch slices. Prepare two bowls one with a mixture of 1/2 cup flour, 1/2 cup cornmeal, 1/2 tsp salt, and 1/2 tsp black pepper; and a second with four beaten eggs. Heat a skillet on medium and add 2 tbsp oil (you may need to add more as the tomatoes cook). Dredge the tomatoes slices first in the flour mixture, then in the egg mixture, and then back to the flour mixture. Fry in skillet until both sides are golden brown, generally about 3-4 minutes a side. Drain fried tomatoes on a couple of layers of paper towel. Serve hot or cold. They are particularly good with baked or fired chicken.
Note: Use an oil that can handle high temperatures such as coconut, canola--or if you are lucky enough to find it--refined avocado oil. Oils such as olive oil are not designed to handle high temperatures and can break down destroying their health benefits.