Fried Green Tomatoes
4 large, firm green tomatoes, cut crosswise into 1/2-inch slices
Kosher salt and freshly ground black pepper to taste
1 cup finely ground cornmeal
1 cup all-purpose flour
1 teaspoon paprika or pimentón (a Spanish smoked paprika)
2 eggs
Olive oil
2 slices goat cheese, crumbled
3 large basil leaves sliced thin to sprinkle over warm tomatoes
Get Going!
Sprinkle the tomato slices with the salt and pepper; set aside.
Combine the cornmeal, flour and paprika in a shallow bowl. In another bowl, beat the eggs.
Cover the bottom of a heavy skillet with 1/2 inch of oil. Place it over medium-high heat.
Coat the tomato slices in the egg. Dredge them in the cornmeal mixture.
Fry as many tomatoes as fit comfortably in the pan, 3-4 minutes a side until golden brown.
Transfer them to a paper towel-lined platter. Repeat until all tomatoes are cooked.
Sprinkle with goat cheese and basil. Serve warm.
http://anewscafe.com/wp-content/uploads/2008/09/friedgreentomatoes1-500.jpg
4 large, firm green tomatoes, cut crosswise into 1/2-inch slices
Kosher salt and freshly ground black pepper to taste
1 cup finely ground cornmeal
1 cup all-purpose flour
1 teaspoon paprika or pimentón (a Spanish smoked paprika)
2 eggs
Olive oil
2 slices goat cheese, crumbled
3 large basil leaves sliced thin to sprinkle over warm tomatoes
Get Going!
Sprinkle the tomato slices with the salt and pepper; set aside.
Combine the cornmeal, flour and paprika in a shallow bowl. In another bowl, beat the eggs.
Cover the bottom of a heavy skillet with 1/2 inch of oil. Place it over medium-high heat.
Coat the tomato slices in the egg. Dredge them in the cornmeal mixture.
Fry as many tomatoes as fit comfortably in the pan, 3-4 minutes a side until golden brown.
Transfer them to a paper towel-lined platter. Repeat until all tomatoes are cooked.
Sprinkle with goat cheese and basil. Serve warm.
http://anewscafe.com/wp-content/uploads/2008/09/friedgreentomatoes1-500.jpg