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| Don't chuck those unripe tomatoes -- bring them in before they freeze and fry 'em up. |
It's beginning to feel a lot like autumn. I slept with my socks on last night, a sure sign it's time to bring in the last of the tomatoes and harvest the basil. But so many of the tomatoes are still green.
Not to worry. I have a great, yet very simple recipe for fried green tomatoes. A southern delicacy introduced to most of us Yankees in the 1991 film of the same name, that was created, I'd imagine, to use up the last of the season's bounty.
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| Look at the size of that baby! My basil "tree" measured in at 4 feet tall. |
What you'll need:
4 large green tomatoes
Salt and pepper
1 cup milk
1 cup all-purpose flour
3 eggs, beaten
2 cups breadcrumbs mixed with garlic power, salt and pepper to taste
Vegetable or olive oil for frying (south of the Mason-Dixon line, folks prefer using bacon grease, which is yummy, to be sure. Use whatever you like -- or whatever you think your arteries will tolerate.)
1. Heat the oil in a frying pan.
2. Slice the tomatoes into ½ inch rounds. Sprinkle both sides of each slice with salt and pepper.
3. Dip each slice in milk and dredge in flour, then dip in beaten eggs and coat with breadcrumb mixture.
4. Fry about 4 minutes each side, until golden brown.
If you try this recipe, let me know what you think.
