Fried Green Tomatoes

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I remember passing these over for breakfast and my grandparents’ house simply because neither of my parents were fans and so ruined me on them. It wasn’t until I was about 8 that I decided to try them again and there was no turning back from that point. Fried green tomatoes are one of the best seasonal vegie indulgences going. Here’s the recipe for my spiced up version that’s just a wee bit different from how grandma used to make them. It makes about 6 side dish sized servings.


30 mid-sized unripe tomatoes
2 cups cornmeal
1/2 cup all purpose flour
1 tbsp thyme leaves
2 tsp ground coriander
3 tsp ground cumin
1 tsp salt
pepper to taste
3 beaten eggs
1/4 cup vegetable or peanut oil


Cut the tomatoes into half inch thick slices. Set aside between paper towels in single layers while you prepare the breading. Mix the dry ingredients in a bowl. Beat the eggs in another. In a large, heavy skillet, heat the oil until very hot. Dredge each slice of tomato through the egg then the breading and place them directly in hot skillet. Fry each piece about 3 minutes on the first side and two minutes on the second. As they finish move them to a paper towel covered plate to drain.

Serve immediately.


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