The CSA basket came with gobs of green and red tomatoes, so I decided to try my hand at green tomatoes. I didn't have all the ingredients at home, but since the recipe I used was already adapted from a Paula Deen recipe by her sons, I figured I could adapt it a bit too.
I thought they were tasty, but of course, I had nothing to compare it to. Oh, and see the last picture in the post- now I know why you should only fry green tomatoes and not red ones :)
Fried Green Tomatoes
1/2 cup low-fat whipping cream (original recipe called for buttermilk)
1 egg white
10 drops hot sauce (about 1/2 tsp)
1 cup cornmeal
3/4 tsp salt
1 tbs vegetable oil
3 large green tomatoes, cut into 1/4-inch-thick slices (about 1 1/2 pounds)
Preheat oven to 450 degrees. Spray a large cookie sheet with nonstick spray. Combine whipping cream, egg white, and hot sauce in a medium bowl. Mix cornmeal and salt in another bowl, like a pasta bowl. Dip the tomato slices into the liquid mixture, then into the cornmeal, gently turning to coat.
Heat 1 1/2 tsp oil in a large nonstick skillet over medium-high heat. Add half the tomato slices in a single layer and cook until browned on one side, about 4 minutes.
Transfer the slices, browned-side up, to the cookie sheet.
Lightly spray the tomatoes with nonstick spray. Bake until the tomatoes are golden brown on both sides, about 8 minutes. Serve hot.
Whoops- here's a picture with the red tomatoes.