Crispy Fried Green Tomatoes

                 Crispy fried green tomatoes

Even though it’s October, farmer’s markets are still displaying this season’s fresh tomatoes, although the supply is dwindling. Don’t let the opportunity to cook with these jewels slip through your fingers. The vegetable stand near me also has green tomatoes still available. Not sure if you can find these in your neck of the woods, but if so, you might want to try this recipe for perfectly crispy fried green tomatoes.

Crispy Fried Green Tomatoes

Start with a medium-sized green tomato.

1) Slice relatively thin (thick slices don’t get crispy enough).
2) Dip in water.
3) Dip in flour (both sides).
4) Dip in water again.
5) Dip in corn meal (both sides) (double dipping helps to keep the crust on the tomatoes for some reason).
6) Fry in hot canola oil in a large fry pan (preheat oil before adding tomato slices). Oil should just slightly cover the entire pan but not be too deep.
7) Flip after a couple of minutes. Should be crispy on each side but not burned.
8) Remove to plate covered with a paper towel to absorb any excess oil.

Delicious as a side dish or appetizer. One medium tomato makes about 8 slices.

• Note – I decided the quest to make a dish from each state in the U.S. was not a quest I wanted to undertake at this time after all.

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