Wednesday, August 8, 2012

Sweet Fried Green Tomatoes

Fried Green Tomatoes
Usually you make fried green tomatoes in the fall when some of the tomatoes don't turn green before the first frost. We transplanted a bunch of tomatoes late, so they already had little baby green tomatoes on them. We had to pick the green tomatoes so that the plant would put energy into establishing its roots and putting out a full crop of tomatoes later. It seemed like a waste to just compost all of those baby tomatoes... so obviously we decided to fry them. I can't quite remember why we decided to make them sweet, maybe because we had already had dinner?

This was an experiment, and I am not sure I would actually repeat it. The tomatoes were tasty, but they were tasty in the way that all fried foods are tasty. I don't know that they really added any tomato-y-ness to the final project. But should you find yourself which a bunch of tiny green tomatoes that you simply can't throw away, this is probably as good of a use as any.
Fried Green Tomatoes - before they were fried

Sweet Fried Green Tomatoes
Lots of small green tomatoes, washed and sliced in half
1/2 cup corn meal
1/4 sugar
1 tsp cinnamon
a pinch of salt
1 egg beaten
1/4 milk
1/2 tsp vanilla
Vegetable Oil

Mix cornmeal, sugar, cinnamon, and salt. In a separate bowl mix egg, milk, and vanilla. Heat oil to medium high. Dip tomatoes in egg mixture and then corn mixture. Place tomatoes halves in oil. Flip after about 30 seconds, or when the first side is suitably brown. Cook until the second side is suitably brown. I think they would have been extra good over vanilla ice cream.

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