I ordered some green tomatoes (which are just unripe) from Jubilee Farms last week, and get to pick 'em up today at the Kirkland Farmers' Market. SO excited to make these!!!!
(serves 4)
4 large green tomatoes
2 eggs
1/2 cup 2%* milk
1 cup all-purpose flour
1/2 cup cornmeal (I just picked up white* cornmeal)
1/2 cup Panko* bread crumbs
2 t. coarse kosher salt
1/4 t. freshly* ground pepper
1 qt. veggie. oil for frying
Plain Greek yogurt* mixed with dill*, for serving
Slice tomatoes 1/2" thick. Discard the ends. Whisk eggs and milk together in a med.-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, and S&P on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in cornmeal mixture to completely coat both sides. In a large cast iron skillet, pour oil (enough so that there is 1/2" of oil in the pan), and heat over med. heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry on the other side. Drain on paper towels. Serve with a side of the dill yogurt.
"Set a high standard".
Love,
MM
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