We love our fried green tomatoes and so we are always eager to have our first tomato harvest of the summer when some green fruits are a nice size for slicing and frying.
My appetite is peaking as I begin the simple process.
Slices are dredged in cornmeal and a little flour with seasonings of salt, fresh ground pepper and today I added some sage. My heritage impels me to use white cornmeal, the preferred meal of southerners.
After sitting aside the slices to rest and absorb the coating I like to fry the tomatoes in a mix of butter and olive oil over a low flame till browned with a crisp coating and turned to do the same for the other side. The meat of the tomato will be cooked and just luscious.
Before I could take the picture DH have served himself tomato slices, pork slices and a bit of salad. Fried Green Tomatoes are a favorite of his and the first of the season were not to be denied one second longer.
My appetite is peaking as I begin the simple process.
Slices are dredged in cornmeal and a little flour with seasonings of salt, fresh ground pepper and today I added some sage. My heritage impels me to use white cornmeal, the preferred meal of southerners.
After sitting aside the slices to rest and absorb the coating I like to fry the tomatoes in a mix of butter and olive oil over a low flame till browned with a crisp coating and turned to do the same for the other side. The meat of the tomato will be cooked and just luscious.
Before I could take the picture DH have served himself tomato slices, pork slices and a bit of salad. Fried Green Tomatoes are a favorite of his and the first of the season were not to be denied one second longer.
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