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Fried Green Tomatoes

Author/Submitted by: The Joy of Cooking Calendar (2002)
Servings: 6
Categories: American / Haven't Tried / Side Dish / Vegetables

6  large  green tomatoes
2  cups  cornmeal, fine
1/2  cup  all-purpose flour
1  tablespoon  chopped fresh parsley
1  tablespoon  chopped fresh thyme
1  teaspoon  paprika
    salt and pepper, to taste
1  cup  milk
    vegetable oil, for frying

1. Take tomatoes, remove the stem ends, and cut crosswise into 1/2-inch-thick slices.

2. Combine cornmeal, flour, parsley, thyme, paprika, salt, and pepper in a shallow bowl.

3. Dip tomato slices one at a time into milk and then coat with the cornmeal mixture. Shake off excess and set on a plate. Heat oil (recommended amount is 1 cup) in a large skillet until hot enough to sizzle a drop of water.

4. Add as many tomatoes as will fir in a single layer and fry until golden and crisp, turning once. Repeat with the remaining tomatoes, adding oil as needed. Serve immediately.

This is the traditional solution to the problem of tomatoes that do not have time to ripen before the first frost. They are a traditional southern side dish, but make a great sandwich too.

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