Fried green tomatoes are a popular and ubiquitous dish in the South but a novelty to many people from other regions of the country. This is a tasty way to use tomatoes from your garden that haven’t yet ripened; green tomatoes are also sold at many farmers’ markets starting in midsummer. Our version results in a tart, meltingly soft slice of tomato enclosed in a crunchy crust of flour, panko bread crumbs, and cornmeal—a yummy, rich indulgence. Two or three tomato slices are a perfect serving size. And be careful not to burn your mouth—these fried green tomatoes get astonishingly hot. —MYRA
Serves 6; makes 12 to 16 slices
3/4 cup/180 ml plain, unsweetened soymilk
2 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
1/2 cup/70 g whole-wheat pastry flour
21/2 tsp salt
1/4 tsp cayenne pepper
Pinch of sweet paprika
1 cup/80 g panko bread crumbs
1 cup/150 g cornmeal
High-heat oil for frying, such as safflower
4 large green tomatoes (about 31/2 in/9 cm in diameter), cut into 1/3-in/8-mm-thick slices
In a shallow bowl, whisk together the soymilk and lemon juice and let sit for 5 minutes until it thickens into “buttermilk.” Beat in the olive oil.
In another shallow bowl or rimmed plate, whisk the flour with 11/2 tsp of the salt, the cayenne, and paprika.
In another shallow bowl or rimmed plate, combine the bread crumbs, cornmeal, and the remaining 1 tsp salt.
Heat about 3 tbsp of the frying oil in a skillet (preferably cast iron) over medium heat. If you have two skillets, use them both so that you can cook all the tomatoes at once.
To prepare the tomato slices, first dredge each in the flour mixture, then into the “buttermilk,” and then coat with the cornmeal mixture. Ready a plate lined with several layers of paper towels. Transfer the tomatoes to the hot skillet, making sure they don’t touch. Cook until they are golden brown on one side, about 6 minutes. Using a spatula, flip the tomatoes over and cook until the second side is golden brown and the tomatoes are tender, about 5 minutes. Transfer the tomatoes to the paper towel–lined plate to absorb any excess oil. Serve hot.
1 SERVING: CALORIES: 300 | FAT: 16G | CARBS: 36G | PROTEIN: 7G | SODIUM: 1040MG | DIETARY FIBER: 24% | POTASSIUM: 15% | VITAMIN A: 25% | VITAMIN C: 70% | VITAMIN E: 15% | THIAMIN: 15% | NIACIN: 15% | VITAMIN B6: 15% | IRON: 15% | COPPER: 15% | PHOSPHORUS: 15% | MAGNESIUM: 15%
