I have been oh so absent this year! I just realized that I started off my last post with almost the same statement......in April. Where has the time gone.....?!
I've been in the kitchen (I swear!) but have steered clear of my lonely laptop almost to the point of creating a self induced aversion to it. I feel like life is finally resuming whatever pace this is that feels a little more like normal. Or maybe I've just acclimated to this new level of craziness.... Either way, I'm here. I'm thinking about food. And Fried Green Tomatoes was on this past weekend. The universe has indeed re-aligned. (You're welcome.)
While I didn't have a true garden this year - I only had ONE potted cherry tomato plant that produced an amazing harvest of TWO cherry tomatoes - I couldn't help thinking about the fried green tomatoes I made last summer. Then Fried Green Tomatoes was on....I'm sure you see where I'm going here?
This is the perfect time to share this recipe since this summer has been much like the last. Not so much sun and heat, meaning not so many bright red amazing tomatoes...at least that's what I'm hearing from my fortunate friends with yards and gardens. If you've found yourself with a crop of somewhat less than red tomatoes too, I urge you to try this Southern classic. It's easy and delicious. And if you take the time to make your own breadcrumbs, it will be even better than you're imagining right now. Enjoy! -jz
4 large green tomatoes
1/3 cup milk
1 cup flour
1/2 yellow cornmeal
2 teaspoons coarse sea salt
1/4 teaspoon freshly ground black pepper
vegetable oil for frying
Slice tomatoes into 1/2 inch thick slices. Whisk eggs and milk together in a medium sized bowl. Set out flour on a large plate. Mix together the cornmeal, breadcrumbs, salt and pepper and set out on a second large plate. Dip tomatoes slices in flour to coat, then into the egg mixture. Then dredge each slice through the breadcrumb mixture to coat entirely.
Pour vegetable oil into a large skillet (should be about a 1/2 of oil in the pan) and heat over medium heat. When oil is hot, place tomatoes into the skillet in small batches. Be careful not to "crowd" the tomatoes. Fry until golden brown flipping once. Drain on paper towels before serving.