Core the tomatoes, and thinly slice off the ends. Cut the tomatoes into half- inch-thick slices (you'll get about 3 or 4 slices per tomato) and set aside.
Combine the cornmeal and salt on a dinner plate. Mix until uniformly blended.
Dredge the tomato slices in the cornmeal mixture, pressing it into the cut surfaces of the tomatoes to create a thick coating.
Place a large skillet or saute pan over medium heat for several minutes. Spray the hot pan with nonstick spray, and melt in a little butter. After a few seconds, tilt the pan to distribute the butter, then add the coated tomatoes.
Fry the tomatoes on each side for 8 to 10 minutes, or until crisp and golden. You might need to add a little more butter at some point to keep them from sticking.
Remove the tomatoes from the pan, and transfer them to a wire rack over a tray to cool. (This retains their crispy texture.) Wait at least 5 minutes before serving, as the insides of the tomatoes will have become very hot and will need to cool down a little.
Serve warm, and pass some coarse salt, a pepper mill, and if you like, some Chipotle Cream to spoon on top.
Originally Submitted
5/12/2008
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