Fried Green Tomatoes at the Harlem Casbah

July 25, 2008 at 6:11 pm Leave a comment

If I had to choose my last meal on earth, it would be, hands down, a plate of fried green tomatoes and a chocolate chip muffin (from the Giant supermarket near my parents’ house, of course). In need of a little excitement in my stomach, I prepared some yesterday in the hopes of rekindling childhood tastes. As I savored them in my Harlem apartment, I could’ve sworn the breeze from my window was Virginian in quality.
Good food does that to you.

Gluten-Free Fried Green Tomatoes

green tomatoes, about 4
rice flour (or you can use regular flour, whichever)
2 eggs, beaten
canola oil

Slice the green tomatoes thinly, about the width of 4 nickels, and season with salt and pepper. Heat some canola oil (do not use olive oil as it has a lower heating temperature) in a pan. Meanwhile, set up a plate of flour, a bowl of the eggs, and a plate with a paper towel on it on the remaining burners of your stove. This will be your frying assembly line.

Clockwise from top: egg mixture, sliced tomatoes, flour tray, pan, and paper-towel plate

Take the seasoned tomato slices, and, working in batches, dip into the egg mixture, followed by the flour. Place into the smoking-hot pan and cook on each side for about 2-3 minutes (depending on how crispy you like them). Place onto the paper-towel plate and drain.

If you are making a large amount, and your pan starts to smoke, turn off the burner. Just dump out the left-over flour from the previous batches, re-oil the pan, and start over. Before your fire alarm goes off, preferably.

Fried green tomatoes with cucumber & red tomato salad (Shirazi Salad)

Wait about 5 minutes before eating them. I know, the wait is unbearable, but your tongue will thank you later. If you are trying the gluten-free version with the rice-flour, the results will be extra crispy, so enjoy them while they’re hot: these babies do NOT keep well.


Entry filed under: Olivia, The Eat Sheet. Tags: , .

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