(Recipe) Fried Green Tomato Pillows

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Fried Green Tomato Pillows 

 

This recipe is from Mollie Katzen's wonderful new vegetarian cookbook

Vegetable Heaven. Traditional fried green tomatoes are very light and

are usually served as a side dish or snack. Mollie says she came up with

this cornmeal battered version because she wanted a fried green tomato

variation that was substantial enough to be a light brunch or supper

entrée. If you can't get bona fide green tomatoes, just use the least

ripe ones you can find. You can make this batter several days ahead and

store it in an airtight container in the refrigerator. If necessary,

thin with a little extra milk before coating the tomatoes.

 

 

1 C unbleached white flour

1 C cornmeal

2 tsp. baking powder

3/4 tsp. salt

1/8 tsp. cayenne

1 C milk

2 large eggs

2 large unripe tomatoes (about 1 lb.) cut into 1/2 " slices

a little oil or butter for the pan

 

Optional Garnish:

sour cream or plain yogurt

 

Serves 4-6

 

Combine dry ingredients in a bowl and stir until well combined.

 

In a separate bowl, beat together the milk and eggs until frothy. Make a

well in the center of the dry ingredients and pour the milk/egg mixture

into this well. Stir until thoroughly combined, but don't overmix.

 

Core the tomatoes and cut them into 1/2 " rounds. Meanwhile begin heating

a little oil or melting a little butter in a skillet over medium heat.

Add the tomato slices to the batter one by one, pushing them around

gently with a spoon until they are well coated. Lift them from the

batter with the spoon, and add them to the hot skillet. (You might need

to spoon a little extra batter on top of each tomato, so no bald spots

are peeking through.)

 

Fry on both sides until crispy and golden. Serve hot, topped with sour

cream or plain yogurt, if desired.

 

Lori