23 March 2010

Spicy Mexican Fried Green Tomatoes

While making Bill Smith's collards (cribbed from the excellent Holy Smoke), I decided to nose about for some other recipes and found a perfect one at the Southern Foodways Alliance, given that I have two green tomatoes and am doing Mexican pork tomorrow.


2 green (unripe) tomatoes
1/2 c. white cornmeal
1/4 c. all-purpose flour
2 tsp. cumin

  • 2 tsp. cayenne pepper (or to taste)
1 tsp. freshly ground black pepper

  • 1 tsp. salt

  • Canola oil for frying


  1. Slice tomatoes into 1/4" slices and salt both sides. 
  2. Mix cornmeal, flour, cumin, cayenne pepper, salt and black pepper in a shallow dish. 
  3. Heat 1/4” oil over medium-low heat in a frying pan. 
  4. Dredge tomato slices in cornmeal mixture, coating both sides generously. 
  5. Fry in batches in oil until golden brown and tomatoes are softened. 
  6. Drain on paper towels.
  7. Enjoy!


Astonishingly delicious. Very, very highly recommended.

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