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.
Click "Read More" below for the recipe.
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!