If there’s one thing I bring back from my trip to America’s South, it’s the memory of eating their wonderful fried green tomatoes. As a teenager I remember watching the movie, Fried Green Tomatoes at the Whistlestop Cafe and shrugging off the notion that fried tomatoes would cause such a fuss. It wasn’t till I ate them in Nashville, Tennessee that I came to appreciate these delicious little treats myself. Crunchy on the outside – and deliciously sweet and savoury on the inside. What a revelation! For the first time in my life I have a plentiful supply of tomatoes in the garden at the moment (lots of green too), so I have a ready made sock pile for this recipe. If you don’t have access to garden tomatoes then a good tip is to buy the most under ripe tomatoes you can find at the supermarket – the greener the better naturally.
INGREDIENTS: (Serves 4)
8 medium green (or under ripe) tomatoes (cut into thick slices)
1 cup cornflake crumbs (or breadcrumbs)
2 tablespoons fresh dill (chopped) (alternatively, use oregano, tarragon, thyme, sage or marjoram)
1 tablespoon fresh parlsey (chopped)
salt & pepper
1 egg (beaten)
1/2 cup plain flour
4 tablespoons vegetable oil
Mix together the crumbs with the dill, parsley and plenty of salt & pepper.
Arrange 3 separate shallow bowls; one with flour, the next egg then one with the seasoned crumbs.
Dip a slice of tomato in the flour, shake off the excess then dip into the egg – finally dip into the crumbs and toss well to fully coat. Arrange on a plate and continue with all the tomato slices. Cover and leave for 10 minutes.
Heat a large frying pan with the oil until just hot but not smoking, over a moderate heat. Quickly arrange a layer of tomatoes in the pan and fry for 2-3 minutes each side, until golden brown. Remove and drain on paper towels and serve immediately.
I ate mine in the USA with an absolutely delicous crab salad. At home I made a fresh tomato sauce and it worked a treat too.