I've only ever had fried green tomatoes once before. Last summer a couple of friends and I picked up a couple of heirloom green tomatoes at a small market, brought them home and my friend fried them up. They were amazing. We sat around the table pulling slices out of the stack and oohing and aahing. They were so good.
As tomato season slowly reaches the height of it's season, I'm seeing more and more varieties at the market and this past weekend I saw these. They're not exactly heirloom, but no food at home and no other dinner plans in sight, I decided to try making a batch of fried green tomatoes myself.
I found a basic recipe over at Epicurious and added a bunch of spices, because it sounded a bit bland.
They came out even better then I remembered. The tomatoes themselves had an almost lemony flavor, and the mild heat of the spicy crust complimented that nicely. I dashed a bit of sriracha on top and dinner was served.
Fried Green Tomatoes
Adapted from a recipe found on Epicurious
2 large, firm green tomatoes, cut crosswise into 1/4-inch slices
Kosher salt and freshly ground black pepper to taste
1/2 cup finely ground cornmeal
1/2 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon finely chopped oregano
Sriracha to serve, optional
1. Sprinkle the tomato slices with the salt and pepper; set aside.
2. Combine the cornmeal, paprika, garlic powder, cayenne, and oregano in a shallow bowl. In another bowl, beat the eggs.
3. Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.
4. Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.
5. Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side.
6. Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.
7. Drizzle a bit of sriracha over the top if you want some extra heat and enjoy!