photo credit: Wikimedia Commons\Nevit Dilmen
It’s been a long time since I’ve played around in the kitchen and experimented with flavor combinations. What a delight to create some fun and tasty things this weekend! I’m not a trained or brilliant chef by any means, but it’s really nice to feed friends. Here at the end of the harvest season in the mid-Atlantic, it’s time to take down the tomatoes and tomatillos, even if they’re not quite ripe. This dish was created from end-of-season garden bounty. Yum.
Fried Green Tomatoes with Tomatillo Pico de Gallo
Fried Green Tomatoes:
4 medium green tomatoes, cut into 1/4-inch slices
1 egg, beaten, in a bowl
1/2 cup flour* + 2 tablespoons Old Bay spice, combined in a bowl
1/4 cup oil for cooking – olive, peanut, or coconut (mm I want to try cocount next time!)
Pico de Gallo:
5-10 tomatillos, chopped
1/2 red onion, diced
1/2 cayenne pepper, diced
juice of one lime
1-2 tablespoons rice vinegar
dash of olive oil
sea salt & freshly ground black pepper to taste
Combine all pico de gallo ingredients. Stir well and let sit.
Heat the oil in a cast iron or other lovely pan over medium heat. (You want to make sure the tomato slices cook but don’t burn.)
One at a time, dredge (slide to coat) the tomato slices in flour, then egg, then flour. Warning: this will be a bit messy.
When dredged/ battered, place each tomato slice in the oil.
Turn each slice as it becomes browned. (You can’t tell if it’s browned without looking, so this takes a little trial-and-error.)
Continue to fry each tomato slice until the center is soft and the breading is crispy.
Remove each completed tomato slice to drain on a paper towel on top of a plate.
Serve with tomatillo pico de gallo.
*I used chestnut flour. So tasty! But on the off-chance that you don’t have access to chestnut flour, any flour will do – experiment to see what you enjoy most.
Happy Monday! xoxo