An early American classic. Fried green tomatoes have been enjoyed in the early summertime for many years. Why wait for the red ones, we’ll have plenty of those. When the big green tomatoes appear, enjoy a treat quite different than red ripe tomatoes. Slice green tomatoes and dip in a beaten egg then into dry corn meal. Lightly oil a skillet. Over medium heat cook covered about 3-4 minutes, turn. Cover again and cook until done. Options include adding garlic or onion powder to the beaten egg and Parmesan cheese as a topping.
Suellen Ocean is the author of the vegetarian cookbook, Poor Jonny’s Cookbook. Available here:
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