I can’t wait to show off my new signature breakfast showstopper for guests from farther North. Not to mention work these little wonders into other meals; they’ll be right at home on a bed of greens, complemented by crumbled goat cheese and a balsamic vinaigrette. I have no doubt I’ll be eating them solo all summer, too, as a satisfying snack. I’m in love – love, I tell you – with fried green tomatoes, every which way.

Wanna know what love tastes like? Have at it. Recipe follows.

What You’ll Need

·         ½ cup flour (we used whole wheat, but you could substitute oat, rice, quinoa, etc.)

·         ½ cup cornmeal

·         1 tablespoon turbinado sugar

·         1 teaspoon salt, or to taste

·         Black pepper to taste (go heavy)

·         ½ cup full-fat milk, or buttermilk

·         1 egg

·         Coconut oil (I didn’t measure this… just have a jar on hand and follow along below)

·         Green tomatoes! (About five medium-sized)

What You’ll Do

1.       Mix dry ingredients with a fork, in a shallow bowl

2.       Mix egg and milk, with a fork, in another bowl

3.       Slice tomatoes.

4.       Dip tomato slices into egg mixture until well-coated, then drop into dry-mixture bowl and coat both sides. Set aside, within easy reach of the stove

5.       Heat three or four tablespoons coconut oil in a basic frying/sauté pan (we’re not deep-frying here) until it starts to spit and pop a little

6.       Drop prepped tomato slices in a single layer into the pan. Cook for three to four minutes, then flip and cook for another three to four minutes (the slices should be golden-brown)

7.       Remove tomato slices from the pan with a spatula, and place on a paper towel while you cook up whatever didn’t fit in your first batch (you may need to add more oil).

8.       Serve and enjoy!