Fried green tomatoes aren't as bad as they sound. These crispy tomatoes are breaded with cornmeal and then fried to perfection. This seasonal dish makes a great appetizer to end the summer on the right foot.
This recipe is by Steven Pratt and was originally published in the Chicago Tribune.
- 6 green tomatoes, cut into thick slices
- 1 Cup stone-ground white corn meal
- 2 Tablespoons olive oil
- 4 Tablespoons unsalted butter
- 1/2 Cup firmly packed dark brown sugar
- 1/4 Cup chopped fresh cilantro (coriander)
- Freshly ground black pepper to taste
Step 1: Dip 6 green tomato slices into 1 cup cornmeal, coating them well on both sides. Heat 2 tablespoons oil and 4 tablespoons butter in a heavy skillet. Add the tomato slices in one layer (you will need to fry them in several batches). Sprinkle the tops with 1/2 cup brown sugar and saute over medium heat for 2 to 3 minutes.
Step 2: Turn the slices and sprinkle with more brown sugar. Continue cooking until the sugar caramelizes. Watch carefully so they do not brown. Turn once more to caramelize the other side. Remove to a warm platter and sprinkle with 1/4 cup cilantro and a few grindings of black pepper.