FRIED GREEN TOMATOES NYT

By BobD

Ingredients

• Classic Southern fried green tomatoes are cooked in bacon drippings in a cast iron skillet. This version is more Mediterranean using a heavy nonstick skillet, which requires less oil than cast iron, but either will work.
• 1 pound firm green tomatoes
• 1/2 cup cornmeal (you will not use all of it)
• Salt and freshly ground pepper
• Extra virgin olive oil or canola oil for frying

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Slice the tomatoes about 1/2 inch thick. Season the cornmeal with salt and pepper and dredge the tomatoes in it. You can do this in a large bowl, a flatter baking dish or a brown paper bag whatever is easiest for you. You wont use all of the cornmeal.

2. Heat a heavy skillet, either cast iron or nonstick, over medium-high heat, and add enough oil to coat the bottom by about 1/8 inch. Fry the tomatoes on each side until golden, about two to three minutes per side. Drain on paper towels, on a paper bag or on a rack. Keep warm in a low oven until all of the tomatoes are fried. Serve hot or warm.