Since the squirrels have figured out the dogs' patrol schedule we've lost more tomatoes this year than last year. As a result I've been bringing in a lot of big green tomatoes and letting them ripen on the window sill and, with a steady supply of green tomatoes, we've figured out a really good way to fix them. Here's all you do:
Make thick slices of tomato; somewhere between a quarter and a half inch. In one bowl put one egg and some milk and whisk it up.
Take a plate and pour a nice amount of flour on it.
Take another plate or shallow bowl and pour a bunch of corn meal.
Mix a dash of cayenne pepper into the corn meal. If you want, add some very finely chopped onions.
Take a slice of tomato, drag it through the flour on both sides, then dunk it in the egg wash, then press it into the plate of corn meal until you have a nice thick coating on both sides and the edges.
Heat up a frying pan with oil, maybe a quarter inch deep. When you place the tomato in the oil it should start to bubble and cook. If it explodes, the oil is too hot.
Cook each slice 3-4 minutes per side until it's a golden brown. Place on a plate with a few paper towels to drain. Serve it with a little bit of ranch dressing.
These make a great side dish to a meal of chicken and corn on the cob or a nice big dinner salad.
1 comment:
The gardening quotes are great...as is the recipe. It sounds like a recipe the aunts would have passed on to me...."take a good amount of this and a small handful of that...."
Nice pictures, too!
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