Zesty Fried Green Tomatoes

This is a recipe from Tennessee, but you do not have to be from the South to savor this traditional treat. It is a wonderful way to use up unripened fall tomatoes. We start our tomato plants in early spring so we can enjoy their bounty and this dish as long as possible.

4 med. green tomatoes, cut into 1/4-inch slices
salt
2 eggs
1/2 c. cornmeal
1/2 c. grated parmesan cheese
 3 T. all-purpose flour
1/2 t. garlic salt
1/2 t. ground ginger
1/2 t. dried oregano
1/8 t. crushed red pepper flakes
1/4 to 1/2 c. olive oil

Sprinkle both sides of tomatoes with salt, let stand for 10 minutes. In a shallow bowl, beat the eggs. In another shallow bowl, combine the cornmeal, Parmesan cheese, flour and seasonings. Pat tomatoes dry. Dip in eggs, then coat with cornmeal mixture.  In a large skillet, heat 1/4 c. oil over medium heat. Fry tomatoes, a few at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain tomatoes on paper towels. Serve warm.

Yield 6 Servings
Prep: 20 min.
Cook: 25 min.

 Priscilla Keck
Decorah