Last week I got a large box of gorgeous mixed
tomatoes and a small box of green ones. I’d been wanting to make fried green
tomatoes for a while. I first heard of this dish watching a famous movie from the
1990’s called “Fried Green Tomatoes”. Although the story is not about food, the
image that stayed with me was of those juicy and crunchy tomatoes on the big
screen. I remember salivating as I watched it.
Fried green tomatoes are considered a traditional Southern
dish of the United States of America. But according to food historians the dish brought to America by
Jewish immigrants to the Northeast and Midwest. They used to be served at
their breakfast.
The green tomatoes I had in real life were small
but still a good size for a snack before dinner. I prepared them by separating the
ingredients to coat the tomatoes onto three plates – one plate for each step. Sorry
I haven’t written down the recipe, but this is how I did it:
- On the first plate, I put white spelt flour and
seasoned it with smoked paprika and salt.
- On the second plate, I whisked kefir (buttermilk
is a more common choice but I used what I had available) with 1 egg white and
tabasco sauce.
- On the third one I mixed finely ground polenta or
cornmeal with some white spelt flour.
Then, I sliced the tomatoes and coated them in
order (plate 1, 2, 3). I placed a cookie-cooling rack on top of another tray
and put the coated tomatoes there to rest before shallow frying them, until
gold, in extra-virgin olive oil.
To serve, I made a quick yoghurt sauce with lemon
juice, Dijon mustard, tabasco sauce, salt and fresh chopped parsley.
I promise you, they didn’t last 5 minutes. Those tangy, crunchy, juicy and refreshing tomatoes are worth the small
production.
Enjoy it!
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