Witches Pantry Breads Cauldrons Potions Treats Vegeterian Meals Miscellany Main Menu Witches Pantry Gallery Library Self Portrait The Garden Upcoming Events Forums Links

Fried Green Tomatoes 1 egg 2 tablespoons milk 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup (2 oz/60 g) sifted all-purpose (plain) flour 3/4 cup (4 oz/125 g) yellow cornmeal Vegetable oil for frying 3 firm green (unripe) tomatoes, cored and cut into 12 slices salt and freshly ground black pepper to taste sprigs of fresh thyme for garnish (optional). Preheat an oven to 200 degrees Fahrenheit (93 degrees Celsius). In a medium bowl, combine the egg, milk, the 1/2 teaspoon salt and the 1/4 teaspoon pepper and beat until well blended. In another medium bowl, combine the flour and cornmeal. In a heavy, deep skillet over medium-high heat, pour the oil to a depth of 1/2 inches (12mm) and heat to 350 degrees Fahrenheit (180 degrees Celsius) on a deep-fry thermometer. Dip the tomato slices in the egg mixture to coat evenly. Then dip in the cornmeal mixture, shaking off any excess and wiping your hands to avoid build-up. Fry the tomatoes in 3 batches, turning once, until the coating is crisp and light golden brown on both sides, a total of 3-5 minutes per batch. Working quickly with a slotted spatula, transfer the tomatoes to a baking sheet lined with paper towels to drain. Then transfer the tomatoes to a baking sheet lined with aluminum foil and place in the warm oven until all the batches are ready to serve. Sprinkle with salt and pepper and serve warm. Garnish with thyme sprigs, if desired. Serves 4

x