Sunday, July 21, 2013

Fried Green Tomatoes

Warning! This recipe is not for anyone afraid of butter. You have to drench these in butter. It’s okay. It’s worth it.

I wait for the time every summer where the green tomatoes roll into the farmers market. Mom gave me my love of fried green tomatoes. There are other ways to eat green tomatoes: relish, salsa, in an heirloom tomato salad, pickled. But really, why worry about those other ways when you can have them fried? Restaurants usually serve them deep-fried, and use eggs, buttermilk, and cornmeal. But mom and I have a simpler and quicker flour and butter version. It satisfies my annual craving just as well.

Serves 1

1 small-medium green tomato, sliced about 1/4in thick
around 2 Tbsp butter, plus more to butter 1 of the bread slices
½ cup skim milk
½ cup flour
kosher salt
freshly ground pepper
2 slices sandwich bread, white or wheat (“squishy bread” tastes the best – this is one time where you save the fancy bread for other things)

Butter 1 slice of bread and lay open on a plate. In an 8inch skillet*, melt the butter over medium to medium high heat so that you have a thin bubbly layer. Dredge the tomato slices in flour, dip them in milk, and then dredge again in flour.

Lay the slices in the hot melted butter and fry until the slices are crispy and brown on the bottom. Flip over and fry the other side until it is also crispy and brown, and the tomatoes are slightly softened.

Arrange on the buttered slice of bread. Sprinkle with salt and grind a bit of fresh pepper over top. Complete the sandwich with the other slice of bread, cut in half, serve, and enjoy. Blow on your first bite though – it will be hot!

*Note: if your tomato is large, you might need a bigger skillet. If you need a bigger skillet, you might need more butter.

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