Sunlight Cafe: Fried Green Tomatoes

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* Exported from MasterCook Mac *

 

Fried Green Tomatoes

 

Recipe By : Mollie Katzen, Sunlight Cafe

Serving Size : 1 Preparation Time :0:00

Categories : vegetables Sunlight Cafe

breakfast and brunch

 

Amount Measure Ingredient -- Preparation Method

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2 large unripe tomatoes -- (about 1 pound)

1/3 cup cornmeal -- (rounded measure)

- or polenta

1/4 teaspoon salt

Nonstick spray and a little butter for

the pan

OPTIONAL TOPPINGS:

coarse salt

freshly ground black pepper

 

Tart, crunchy, and dripping with juice, fried green tomatoes are rarely

considered a breakfast food. But picture a few slices - coated with

golden cornmeal - on the plate next to your scrambled eggs or tofu, and

I think you'll reconsider. They're also a perfect partner for American

Potato Cutlets.

 

Serve these warm, not hot, as the insides of the tomatoes retain a lot

of heat and could burn your mouth.

 

The tomatoes don't have to literally be green, as long as they're

unripe and really hard. They soften up so much during the cooking

process that if they're at all ripe to begin with, you'll have mush

when you're done.

 

Use a metal spatula for turning the tomatoes and scrape the surface of

the pan when you lift them. This ensures that you won't accidentally

separate the cornmeal coating from the tomato.

 

Makes 2 to 3 servings (2 to 3 thick slices per serving)

Preparation time: 5 minutes, plus 20 minutes to cook

 

Core the tomatoes, and thinly slice off the ends. Cut the tomatoes into

half- inch-thick slices (you'll get about 3 or 4 slices per tomato) and

set aside. Combine the cornmeal and salt on a dinner plate. Mix until

uniformly blended.

 

Dredge the tomato slices in the cornmeal mixture, pressing it into the

cut surfaces of the tomatoes to create a thick coating.

 

Place a large skillet or saute pan over medium heat for several

minutes. Spray the hot pan with nonstick spray and melt in a little

butter. After a few seconds, tilt the pan to distribute the butter,

then add the coated tomatoes.

 

Fry the tomatoes on each side for 8 to 10 minutes, or until crisp and

golden. You might need to add a little more butter at some point to

keep them from sticking.

 

Remove the tomatoes from the pan and transfer them to a wire rack over

a tray to cool. (This retains their crispy texture.) Wait at least 5

minutes before serving, as the insides of the tomatoes will have become

very hot and will need to cool down a little.

Serve warm, and pass some coarse salt, a pepper mill

 

Variation: Fried Green Tomatoes With Melted Cheddar

 

Follow the main recipe with this adjustment.

Preheat the broiler. Place the fried tomatoes in a baking dish and

sprinkle with 1/2 cup (packed) grated sharp cheddar. Broil just long

enough to melt the cheese. Serve right away.

 

Source: Mollie Katzen, Sunlight Cafe

Copyright 2002 Mollie Katzen

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 168 Calories; 1g Fat (4%

calories from fat); 4g Protein; 36g Carbohydrate; 0mg Cholesterol;

534mg Sodium

Food Exchanges: 2 1/2 Starch/Bread

 

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