Thursday, 16 July 2020

Fried Green Tomatoes



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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