Fried Green Tomatoes

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* Exported from MasterCook *

 

Fried Green Tomatoes

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 6 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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4 medium (4-6) very green tomatoes

Sugar

Salt and black pepper in a peppermill

2 large eggs, lightly beaten in a shallow bowl

1 cup fine-ground white cornmeal

1 cup peanut oil

 

Preheat the oven to 150 degrees F, and have ready a wired rack fitted on a

cookie sheet. Cut out the stems of the tomatoes and cut them crosswise into

slices at least 3/8 inch thick. Don't peel them. Sprinkle them very lightly with

sugar and salt, and lay them flat in one layer on a platter or cookie sheet for

at least half an hour. Meanwhile, break the eggs into a shallow bowl and beat

them lightly, spread the cornmeal on a dinner plate, and have both bowl and

plate ready by the stove.

 

Wipe the tomatoes thoroughly with a cotton kitchen towel or paper towels. There

should be no sugar remaining on them at all. Season them lightly with salt and a

few grindings of pepper.

 

Put the oil into a well-seasoned iron (or nonstick) skillet and turn on the fire

to medium. When it is hot but not smoking, dip the slices of tomato one at a

time in the beaten eggs, letting the excess drain back into the bowl, roll them

quickly in the breading, gently shake off the excess, and slip them into the

pan. Fry the tomato slices until they are golden on the bottom, about 3 minutes,

then gently turn them with a spatula and continue cooking until both sides are

golden. Drain them briefly on butcher paper or paper towels, then transfer them

to the wire rack in the oven while you cook the next batch. Repeat until all the

slices are fried. The tomatoes cannot be reheated and must be served at once.

 

 

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NOTES : The sugar is not intended to add sweetness to the tomatoes, but only to

help remove the bitterness that some green tomatoes have. It should in no way

interfere with the tartness of the tomatoes. So use only the very lightest

sprinkling, and be sure you wipe it thoroughly from the slices before breading

them.