Fried Green Tomatoes
There’s a newish restaurant in Guinda called the Guinda Commons. It’s the only restaurant in town and they do a lot of southern cooking. One of the favorites on their menu is their fried green tomatoes, so good that I often order several servings. One day when I went in and sat down at the bar, the fellow next to me was eating a BLT sandwich with fried green tomatoes instead of regular tomatoes. Way to go! There are other ways to use green tomatoes. This web site (http://www.thekitchn.com/what-to-do- with-green-tomatoes-66605) has some ideas. Our crew thinks the best idea is green salsa!
Classic southern fried green tomatoes are cooked in bacon drippings in a cast iron skillet. Here we use safflower oil instead.
1 pound green tomatoes
1/2 cup cornmeal
salt and freshly ground pepper
Safflower oil – or whatever oil you like to use for frying
1. Slice the tomatoes about 1/2 inch thick. Season the cornmeal with salt and pepper and dredge the tomatoes in it.
2. Heat a heavy skillet, either cast iron or nonstick, over medium-high heat and add enough oil to coat the bottom by about 1/8-inch. Fry the tomatoes on each side until golden, about two or three minutes per side. Drain on paper towels or on a paper bag on a rack.