I am not a professional cook but I love good food. To be honest, I like to eat, more than I like to cook. However, faced with a mass of green tomatoes, I decided that there must be a way to cook them so even my vegetable challenged family would embrace them. They had to be tasty and I wanted to give the outside a little crunch. This is what we came up with, and, not to be immodest, they are delicious. They're also good cold the next day on a baguette with some cheese.
The following ingredients are approximations. Please adjust to taste.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 4 Large green tomatoes sliced into 1/4 inch rounds
- 1 egg
- 1 cup unbleached flour
- 1/4 cup tortilla crumbs (can be found in grocery store near bread crumbs)
- 1/2 Teaspoon Kosher salt
- 1/4 Black pepper
- Extra virgin olive oil or other vegetable oil
Preparation:
- Slice green tomatoes into 1/4 inch rounds
- In medium sized bowl, beat egg well
- On large plate, stir together flour, tortilla crumbs, salt and pepper
- Heat enough olive oil to generously cover bottom of your pan
- Take tomato slices one by one and dip into the egg coating both sides
- Next dip them in the flour mixture, coating both sides
- When oil is hot, cook tomatoes in oil, turning when well browned
- Serve hot and enjoy
