This week for The Sunday Supper we are featuring one of our favorite fall meals: Fried Green Tomatoes!
This simple dish is a great way to enjoy underripe tomatoes in the fall when the shorter days and cooler temperatures decrease the likelihood they will ripen on the vine.
The tomatoes are sliced, dipped in egg, then dusted with a flour spice mixture before frying with a little oil.
Enjoyed as a main course or side dish they are so addictive we often have them several nights in a row during the fall. We rarely have enough green tomatoes in the fall to tire of these before they are all gone.
Here is a simple recipe that yields itself well to variations in spices and flours:
1. 5 large green tomatoes (about 2 lbs)
2. 1 egg
3. 1/2 cup rye flour
4. 1/2 tablespoon cayenne pepper
5. 1/2 tablespoon paprika
6. 1/2 tablespoon turmeric
7. 1/2 ounce chopped fresh thyme
8. Olive Oil
9. Salt and Pepper
Begin by whisking the white and yoke of the egg together. Combine the flour, cayenne pepper, paprika, turmeric and thyme in a flat plate. Thinly slice the top and bottom off the tomato and discard. Cut the remaining center portion of the tomato into three thick slices (about one centimeter thick). Dip the tomato in the egg then drop into the flour mixture and flip. Once all the slices are coated fry over medium high heat for approximately three minutes on each side. Before adding the tomatoes to the pan thinly cover with oil, and repeat before flipping. Salt and pepper to taste. Serve hot alone or with mustard or spicy mayo.