My father loved fried green tomatoes and every summer when the tomatoes began to ripen I remember looking for the ones that had fallen from the vine. Traditionally the tomatoes were dredged in flour but as I grew older I began experimenting with different crusts and have settled on cornmeal as a favourite. I love how food begets memories and when we fry tomatoes my son and I talk about my Da!
3-4 Fresh Green Tomatoes
Sea Salt to taste
Fresh Ground Black Pepper to taste
¾ -1 Cup Cornmeal
½ Tsp Spanish Smoked Paprika
Slice green tomatoes evenly into ¼ inch slices.
In a wide rimmed shallow bowl, combine sea salt, pepper, smoked paprika and cornmeal. Set aside.
In another wide rimmed shallow bowl whisk eggs. Set aside.
Fully coat tomato slices in egg mixture and then dredge both sides in cornmeal mixture to evenly coat.
Coat the bottom of a large heavy skillet with ¼” of olive oil and heat to a medium high.
Arrange slices on the bottom of pan and fry till golden brown both sides. 3-4 minutes.
Remove tomatoes from heat. Keep warm in oven until ready to serve.
Serve with Chipotle Mayo.