With frost warnings lurking overhead, we know the summer and tomato season is slowing way down. So we need to make use of all of those tomatoes doomed not to ripen! A favorite in our house is farm-pura dinners, an array of items decadently fried in batter. Rich, savory and rare- these meals are a geat way to say so-long summer and bring in the cooler weather. Below is our recipe for fried green tomatoes, we also do a battered zucchini and fried chicken livers, with slightly different coatings. One must wear sweatpants for this event.
1. Thinly slice your tomato
2. Get a medium size skillet heating with your preferred fry oil ( not olive).
3. In one dish large enough for dredging, put flour mixed with salt and pepper.
4. In a second dredge-size dish mix about 1/2 cup cornmeal, 1/4 flour, salt, pepper, ground cayenne or cumin pepper, dried parsley and a pinch of garlic powder. Spices to taste, about 1/4 Tspn each.
5. In a third dish, beat an egg.
6. Dredge you tomato slices in the following order- flour, egg, then cornmeal/spice/flour mix.
7.Fry the tomatoes until they are golden brown on each side.
Serve w/ your favorite remoulade dipping sauce ( a quick version is sweet relish, mayo, and ketchup mixed in near equal parts with 1/2 lemon squeezed in).