Have I mentioned how much my husband loves Fried Squash? He loves it…loves, loves, loves. I am not much of a fried food eater but there are a few things like that I make occasionally for him. This time though we decided to try a Fried Green Tomatoes recipe from Cooking Light.
Mine did not turn out nearly as perfect as theirs look in the picture, but they still tasted fabulous. I did learn a few things. First, they need salt.
I hardly add additional salt to anything I make borderline never add salt. I just don’t do it, maybe a 1/2 tsp while baking but outside of that after the dinner is made I don’t add anymore to it.
These though, they needed salt. The salt gave it a wonderful flavor that offset the more sweet flavor of the tomato.
In this recipe, they also only fry one side to lighten it a bit. I started to do this but then decided it’s already seeping in oil so it’s likely not much lighter, so I just fried both sides.
Yes, I also burnt a few too…whoops! Let me thank the crying baby for the momentary lapse in my cooking time.
This recipe is simple, all you do is coat your tomato with corn meal then dip in the oil and you are all set!
Now, be sure to watch that cooking time. Once you get done add a little salt and you are all set with a juicy fried green tomato! Even better ours came straight from our garden. Delicious!
Disclosure: I’m a blog partner with Cooking Light Magazine; however, all thoughts and opinions are my own.
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
Fried Green Tomatoes
- 8 1/2- inch-thick Slices of Green Tomato about 4 tomatoes
- 1/2 Tsp Sea Salt
- 1/2 Cup Yellow Cornmeal
- 2 Tbsp Vegetable Oil Enough to well coat the bottom of the skillet
- In a large plate pour the cup of cornmeal on it and spread evenly.
- Dredge each side of the sliced tomato in the cornmeal.
- Heat the oil in a large skillet over medium-high heat. Add tomato slices, cook 6 minutes, turning after 3 minutes. Serve immediately sprinkled with sea salt.