Each year, the end of summer is announced with a breath of cold air, a warning of frost, a rush to harvest what can be saved and the sizzle of green tomatoes frying in an iron skillet.
Green tomatoes are no longer reserved for gardeners or dinners at bistros specializing in southern cuisine. Many grocery stores now carry the jade colored fruit much of the year. I've noticed they are particularly available around the holidays, which means this may be a good time for you to give them a try.
The appeal of the fried green tomato lies in the salty, tart crunch that can serve as a vessel for any number of sauces. I prefer to dredge mine in a mix of corn meal and flour, though how you treat yours is entirely up to you. The real trick to fried green tomatoes is the patience require to extract as much liquid as you can from the sliced fruit.
I prefer a method that reminds me of the apple drying that was once ubiquitous in northeast preschool classrooms at this time of year. I thinly slice the tomatoes, salt them liberally, then use a lobster poker to run a long length of trussing string through them. I then hang the slices over sink, an emerald necklace, for at least an hour, allowing them to drip.
When much of the juice has been extracted and the slices begin to wilt, I dredge them in a 50/50 mix of corn meal and flour. I then refrigerate them for about an hour, on parchment paper, before frying them to a golden brown in olive oil. After removing them from the oil, let your treat drain on paper towels.
Then, enjoy.
It is important to use tomatoes that are hard, not soft, as they are the best. Also, play around with this recipe, as you would with any. Before I go, here's a simple dipping sauce I enjoy:
Spicy rouge dipping sauce
1/4 cup mayo
3 T ketchup
1 T Habanero hot sauce
Couple, few shakes of Old Bay seasoning.
Mix, enjoy.
The truth is that I love tomatoes, either fried or fresh vegetables because they are a flavorful and with a touch impressive.
Posted by: Hoteles Cazorla | December 03, 2010 at 09:31 AM