Fried Green Tomatoes
For those of you who garden, towards the end of Summer, there is always an abundance of vegetables available. Sometimes more than you know what to do with. That’s when I go a little bit nuts with “end of Summer” soups, salads, stews, whatever I can dream up. When there is just too much to be practical, I process and freeze the extra for the Winter months. There is one “end of Summer” dish, however, that is just too delicious to put off ’till winter. That is fried green tomatoes. Fried green tomatoes have a very distinctive flavor not quite like anything else I have eaten. Every now and then I have met someone who does not really like them, but that is rare. For me, I could eat them very nearly every day. They go well with whatever main dish you are serving, and they are extremely easy to make.
Ingredients
- Green tomatoes. (However many you want)
- Flour, salted and peppered to taste
- Olive oil
Instructions
- Remove stem and blossom ends
- Slice tomatoes (less than half an inch thick)
- Dredge both sides in flour, shake off excess
- Fry in hot oil, flip when ready. Cooked slices should be crisp on the outside, tender on the inside
