Archive for October, 2011

Too Many Green Tomatoes

October 19, 2011

We had a strange day of cold temperatures and rain. (Ok. cold for Southern Ca.) but it still made me worry about my 2 huge Roma tomato plants and cucumber plant. I actually even went outside and tented them with beach towels. Of course my kids made fun of me. While out there I decided to harvest some of the larger green tomatoes. I have heard of Fried Green Tomatoes but have never eaten one. Deciding to boldly go where no other Korean mom has gone before, I looked up a recipe off the internet and got the ingredients needed. I had to modify. I refuse to deep fry them. And I refuse to use bacon fat. I guess Paula Dean would be disappointed about that. I have to say I like the finished product. It reminded me of the fried zucchini side that Carl’s Jr. sells but with a firmer texture and slight tartness. My daughter liked them. (she loves sour) and my son didn’t (he doesn’t like sour nor tomatoes) I’m happy to report also that my sweet neighbor from Alabama thought they were tasty. I see that even in December my tomato bush still has big green tomatoes on it. I may have to make these again. I wonder if they freeze well?

Hardware- cast iron skillet, knife, cutting board, flipper, empty cereal bag, paper towel, 3 plates, bowl, fork

Software- firm green tomatoes, 1 c cornmeal, 1/2 c flour, garlic salt, pepper, sweet paprika, salt, egg, 2 tsp water, canola oil

Steps

  • Wash and remove the stem off the tomatoes
  • slice them horizontally into coins about 1/4″ thick and set aside on a plate
  • put 1/2 c of flour into an empty cereal bag along with some fresh cracked black pepper, and 10 shakes of garlic salt
  • in a small bowl, scramble the egg with the water to make an egg wash
  • In another shallow bowl put the cornmeal, fresh cracked black pepper and 1/2 tsp salt, and 1/4 tsp paprika
  • Place 3-4 tomato slices into the flour mixture and  holding the top of the cereal bag tightly give it a few shakes so that all the tomato slices are covered in the seasoned flour. (kids love to do this part)
  • Remove the tomato slices, giving them a shake to remove excess flour
  • Give them a quick dip and flip in the egg wash so they are covered with egg.
  • Then plop one in the cornmeal mixture and flip the tomato so that the cornmeal mixture is all over the tomato. Set it aside on a plate. Repeat with the remaining slices til you have a plate full ready to go.
  • In a cast iron skillet or fry pan, heat up 1/2″ deep pool of canola oil. You will be pan frying not deep frying them. drop a tiny bit of flour in and see if the oil bubbles. That means you are ready.
  • Gently place the tomatoes in the oil being careful not to splatter oil. Start with placing them in the farthest away from you point on the pan and work your way forward.
  • After about 2-3 minutes, you can peak at the underside of a piece to see if you have achieved a light golden brown color, if so then carefully flip them over to cook the other side.
  • When they are GBAD (Golden Brown And Delicious). Pull them out and place them on a paper towel covered dish to drain the oil off the tomatoes.
  • Enjoy.
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