Down East 2013 ©
What do with those tomatoes that won't ripen before winter sets in.
Oh! The green tomato! The sight of which this time of year can send sadness through our souls (produce that will never ripen before the frost... destined for the compost heap) and then with one single mental shift, just as quickly reverse to wonderful joy. Fried! Green! Tomatoes! Such a wonderful tasty fried treat, slathered in chipotle mayo, that only comes around one time of year. So get out to that garden and save those green goodies from their first frost pitfall and fry ‘em up for dinner!
What you’ll need:
4 large green tomatoes
1/2 cup flour (we used gluten free)
1/2 cup flour mixed with 1/2 cup cornmeal
2 eggs mixed with 1/4 cup milk (we used almond milk)
1/2 cup mayo
1/2 chipotle pepper in adobo sauce, chopped
1 1/2 teaspoon adobo sauce
What to do:
Slice the tomatoes in 1/4” slices. Place flour, egg and cornmeal mixture in separate bowls. Coat slices with flour, then with egg mixture and finally corn meal mix. Place slices on cookie sheet and repeat with remaining slices until all tomatoes are coated.
Meanwhile, fill frying pan with 1/2” of peanut oil and turn on medium high heat. Fry the tomatoes in the oil until cooked through and coating is lightly browned, about 2 minutes per side.
While the tomatoes are cooking add the chopped chipotle pepper and adobo sauce to the mayo and mix well. Once the tomatoes are done, drain on paper towels or brown paper and serve hot with chipotle mayo.
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