Well, we don’t have any peas because the garden beasties keep eating them up so, consequently, we don’t have any red tomatoes. We do, however, have scads of green ones. I can’t wait! What to do with the green tomatoes?
Fried Green Tomatoes . . . what else?
Fried green tomatoes are thought to be a tradition of the American South. If it comes out of Hollywood, it must be true. Right? Uhm . . . no. It turns out that Fried Green Tomatoes many not be so very Southern. A quick Google search turned up recipes for Fried Green Tomatoes in newspapers dating back to the late 1800's and early 1900's. Guess what? Many of these references are in publications that are not Southern in origin and most references are in Northern or Midwestern cities. Go figure. Furthermore, a recipe for Fried Green Tomatoes appears in the International Jewish Cookbook (1919) ( http://www.vintagerecipes.net ), Aunt Babette's Cookbook (1889) ( http://digital.lib.msu.edu/projects/cookbooks/books/auntbabettes/aunt.html ) says that they are "an excellent breakfast dish." Apparently, Fried Green Tomatoes are Kosher.
So here is the recipe for . . . you guessed it . . .
Fried Green Tomatoes
1 cups plain white corn meal
1 cup plain white flour
1 1/2 tablespoon salt
Pinch of black pepper
1/2 cup cooking oil
Combine flour and corn meal. Wash the tomatoes and pat dry. Cut tomatoes in 1/4-inch slices. Sprinkle with salt and pepper. Dip each slice in corn meal-flour mixture and lay aside on waxed paper. Heat oil. Fry tomato slices until golden brown. Drain on paper towels. Serve hot.
This recipe is very adaptable. Some prefer using all flour or all corn meal. Some people prefer *green* tomatoes, others prefer slightly pink tomatoes. Try serving with ranch dressing or sprinkling with garlic powder before cooking.
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