Wednesday, August 11, 2010

Wild Wednesday "Fried" Green Tomatoes

 please excuse the frazzled flour - I wanted to do this quick 
and eat them while hot!

 I have had fried green tomatoes before, always in the same basic format - stacked with creamy flavored goat cheese and drizzled with a red pepper sauce.  Very good!

However with the abundance of tiny green tomatoes I find at the market, I decided to look for different way to prepare them.  Enter "fried" green tomatoes.

If I can take something traditionally fried, bake it, and (pay attention because this is the important part) have it taste great, I'm in!  So with a bit of trepidation, I entered in to this venture.

Surprise, they were fabulous!  The coating stayed in place and they were crispy.  Served with a touch of spicy mustard and they were a fabulous side dish.

Oh, and please preheat the pan as suggested.  I honestly believe that is the secret!

Before we get to the recipe, the time has come to pay homage to the Farmers Market.  I bet you thought this day would never come - the day we reach #10, our final reason to buy from the farmer.  Wild Wednesday has been fun and I look forward to next summer!

Reason #10 to buy from the Farmers Market

Local food is about the future. By supporting local farmers today, you can help ensure that there will be farms in your community tomorrow so that future generations will have access to nourishing, flavorful, and abundant food.

"Fried" Green Tomatoes (Adapted from Cooking Light)

1/4 cup flour
1/4 cup yellow cornmeal
2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoky chili powder of cumin
Buttermilk (or sour milk - 1 cup of milk mixed with 1t white vinegar or lemon juice, let sit 5 minutes)
1 bunch of cherry or pear green tomatoes

Preheat oven to 400F. Place a baking sheet in the oven for 5 minutes to get it plenty hot. Spray it with cooking spray.

Mix the flour through chili powder in a shallow container, adding the buttermilk to another.

Slice the tomatoes. Once the baking sheet has been preheated, work quickly. Dip each tomato slice into the buttermilk, then into the breading. Arrange on the baking sheet.

Bake for 15 minutes, then turn the slices over. Bake another 10 minutes or until cooked clear through. Serve hot.

No comments:

Post a Comment