Yesterday I had time to cook them up. I defrosted them in the fridge, blotted them well and proceeded with the recipe. Minor changes- instead of garlic salt, I used Roasted Granulated Garlic instead of the garlic salt. I sprinkled kosher salt on the tomatoes after they were fried. I sat and admired my finished tomatoes and thought, I have bacon! and sourdough bread and lettuce! I assembled all of it into an amazing fried green tomato BLT. I'm not a mayo fan, usually I use ranch. I didn't bother with a sauce this time, I was too anxious to eat. For the remaining tomatoes I think I'll do a riff on a remoulade using sour cream and greek yogurt.
So happy that I finally tried these! I loved the crispy flavorful coating, the slightly tart bite of the tomato. It worked pefectly with some salty, bacon, crisp cool lettuce and hearty bread. Thanks so much to Gladys G for sharing this fantastic recipe!
* Exported from MasterCook *
Zesty Fried Green Tomatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium green tomatoes -- cut into 1/4-inch slices
1/2 cup cornmeal
1/2 cup grated Parmesan cheese
3 tablespoons all-purpose flour
1/2 teaspoon garlic salt
1/2 teaspoon ground ginger
1/2 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1/4 cup olive oil -- (1/4 to 1/2)
Sprinkle both sides of tomatoes with salt; let stand for 10 minutes. In a shallow bowl, beat the eggs. In another shallow bowl, combine the cornmeal, cheese, flour and seasonings. Pat tomatoes dry. Dip in eggs, then coat with cornmeal mixture.
In a large skillet, heat 1/4 cup oil over medium heat. Fry tomatoes, a few at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. Serve warm. Yield: 6 servings.
Linked to The Weekend Potluck #235