I don’t usually post food photos, but these are delicious!
I can’t believe it took a hurricane threat to get me to try them!
I went to the garden to say a pre-Irene goodbye to the tomatoes (and to pick any that might be willing to ripen on a windowsill).
I’d planned to leave the full-on green ones to weather the storm, but some of them had already gotten wind of Irene and had chosen the “opt-out” feature. Who wants to hurtle through 80-110 mile wind gusts? I get it. Why not just drop gently to the earth and avoid the drama?
So there they were, a bunch of tubby and rebellious green and green-white-pink tomatoes scattered along the garden path. What to do?
Cook them, of course!
These are non-traditional fried green(ish) tomatoes: sliced, dipped in egg, and dredged through a mix of cornmeal, smoked Spanish paprika, sea salt & pepper, and then pan fried in olive oil. The Spanish paprika is fantastic & the cornmeal makes them gluten-free…
Happy Hurricane and be safe!
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