Fried green tomatoes are a classic Southern appetizer. It’s a tart treat, and a simple way to use up any fruit that hasn’t ripened before the end of the growing season.
Here’s an easy recipe for this awesome Southern tradition. It hardly requires an explanation, but here goes: You slice your green tomatoes. You marinate them in dill-pickle brine (it needn’t be homemade; I’m sure you’ve got some in a jar in the fridge) for half an hour, or an hour, or however long it takes you to prepare the rest of the meal. Drain the tomatoes, blot them dry with paper towels, and proceed as planned according to the instructions in the recipe below. A good dipping sauce is necessary in this situation. Bottled—or homemade—ranch dressing never did anybody wrong, but neither did this smoky chipotle aioli.
YIELD: Makes 4 to 6 servings
TOTAL TIME: 25 minutes
- 4 large, firm green tomatoes, cut crosswise into 1/2-inch slices
- Kosher salt and freshly ground black pepper to taste
- 1 cup finely ground cornmeal
- 1 teaspoon paprika or pimentón (a Spanish smoked paprika, available at latienda.com)
- 2 eggs
- Vegetable oil
1. Sprinkle the tomato slices with the salt and pepper; set aside.
2. Combine the cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs.
3. Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.
4. Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.
5. Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side.
6. Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.
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