Tuesday, Jun 28, 2016
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Fried Green Tomatoes

1 pound (4 medium-sized) unripe green tomatoes

Salt and freshly ground black pepper

1/3 cup milk

cup all-purpose fl our

2/3 cup yellow cornmeal

4 slices bacon

3 to 4 parsley springs

Wash tomatoes and remove stems. Slice tomatoes -inch

thick and let the slices rest 10 minutes. Pat dry and season

lightly with salt and pepper.

Pour milk into a shallow dish, and on its left, put the fl our

into another shallow dish, and on its right, put the cornmeal

into a third shallow dish. Drop the tomato slices fi rst into

the milk, turning to coat both sides, then into the fl our,

again turning to coat both sides, then dip both sides again

into the milk, and fi nally let them sit for about 30 seconds,

fi rst one side, then the other, in the cornmeal. Remove the

prepared tomato slices to a cutting board. When all the slices

are ready, scatter any leftover cornmeal over them, cover

with a cloth, and let rest for 10 to 15 minutes.

When ready to cook, fry the bacon in a large skillet over

medium heat until the fat has run and the bacon is golden.

Remove the bacon to paper towels, leaving the fat in the

pan.

Add the tomato slices to the hot bacon fat. Cook gently 4

to 5 minutes per side, turning when they are golden. Reduce

the heat, if necessary to prevent them from browning. Drain

on paper towels to remove excess fat. To serve, place the

tomato slices on a warmed plate. Garnish with reserved bacon,

crumbled if you like, and garnish with parsley sprigs.

Yield: 2 to 4 servings

Source: The Tomato Festival Cookbook

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