A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Thursday, August 25, 2011

Fried Green Tomatoes

Fried Green Tomatoes are a tradition Minnesota side dish. 
Great for snacking too!
My sis, Deb McCaleb, tells me that when she was dating her now-husband, Chris, his mom would frequently fry these up when she was visiting.  (Must have worked!)  These can be as simple as dipping in flour with salt and pepper (can add dried herbs too) and frying in oil; or for a mouthwatering recipe, I offer the following:
Fried Green Tomatoes
4 medium green tomatoes
2 eggs
1-1/2 cups buttermilk
1 Tablespoon sugar
3/4 cup cornmeal
2 Tablespoons flour
2 Tablespoons cornstarch
1-1/2 tsp salt
1/4 tsp pepper
2 tsp finely-chopped fresh thyme or basil (3/4 tsp dried)
2 TBlsp butter and 2 TBlsp olive oil for frying
--Wash tomatoes, pat dry, core and slice into 1/4" thick slices
Whisk together eggs, buttermilk and sugar.  Put in shallow pan and dredge tomato slices in it.
Sift together flour, cornmeal and cornstarch in shallow dish.  Add herbs, salt and pepper.  Toss to mix well.
Heat oil in large skilled on stove.
Using tongs, pull tomato slices from liquid mixture and toss in dry mix until coated.  Then place in skillet and fry until lightly browned on each side, turning once.  It should take 2-3 minutes per side.  Serve soon.

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