Fried Green Tomatoes

[Lisa V]

 

2 - 3 lbs green tomatoes, sliced 1/4 to 1/2 in thick

3/4 cup rice flour or unbleached all purpose flour

1/2 cup medium or finely ground cornmeal (white cornmeal, if available)

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup soy milk

3 tablespoons finely ground flax seeds

 

4-5 tablespoons vegetable oil for frying

 

salt and pepper to taste

 

For this traditional southern summer dish, use green tomatoes that are just ready to ripen. If too unripe, they'll be hard and too bitter. Cut the unpeeled tomatoes into slices about 1/4 to 1/2 in thick.

 

In a wide bowl. mix together the flour (use rice flour for gluten free), corn meal, baking powder, and salt.

 

In a wide bowl. whisk together the soy milk and ground flax. Let sit for about 10 minutes, until the flax has gelled.

 

In a skillet or frying pan, heat oil over medium high heat until hot.

 

Dip the tomato slices in the soy and flax, then dredge in the flour and cornmeal mixture. Fry about 5 minutes on each side, until the outside is golden brown and the tomato has softened. Salt and pepper to taste, and place on a paper lined plate to soak up any excess oil before serving.

 

This goes great with corn on the cob, and a dish each of green beans and pinto beans. A delicious alternative is to use sliced zucchini in place of the green tomatoes.

 

[Dheur Josianne]

C'est noté et cela a l'air très bon

[Lisa V]

Je suis heureux que vous l'aimez, Dheur!