Fried Green Tomato Stacks for Two
Image by Jenn Chic
Don't wait for your tomatoes to ripen, fry up the green ones to crispy perfection
Enjoy a delicious and healthy snack by making use of under-ripe tomatoes
After a busy and bustling day at the Kitsilano Farmers Market a couple weeks ago, it appeared I had gotten to the tomato stand too late. There was nothing left but a couple of handfuls of multi-coloured cherry tomatoes. Or so I thought.
"Hey Jenn, would you like these?" The farmer held up two luscious, bright green, under-ripe tomatoes. Jackpot!
Once home, dinner was on the go in a flurry. The secret to eating in 10 minutes is organization, timing and diplomatically asking my boyfriend to get out of the way.
Bacon hit the cast-iron pan with a steamy, salty sizzle. A puff of cornmeal filled the air as I dumped it into a bowl. Eggs were cracked and green tomatoes, in their glorious firmness, were sliced clean. As the bacon snapped and popped, another pan received a generous glug of oil. Each tomato slice was dredged before hitting the hot pan. After a couple of minutes a golden, crispy-crust formed and all were flipped with care.
Bacon was removed from the cast-iron pan. In a small bowl, the dressing was whisked together. Radishes were sliced thin for a colourful crunch. Plates were laid out and stacking began. Boyfriend was invited back into the kitchen and a delightful post-market snack was enjoyed. Together.
- 2 medium green (under-ripe) tomatoes, cored and cut ½" thick
- 2 eggs, lightly beaten
- 1 cup cornmeal
- Sea salt and freshly-ground black pepper
- 2-3 tablespoons vegetable or olive oil
- 2 slices of bacon, chopped cross-wise into 1" chunks
- 1 cup baby lettuce greens
- 2 radishes, sliced thin
- 3 tablespoons mayonnaise
- 1 teaspoon chives, chopped fine
- 1 tablespoon freshly squeezed lemon juice
- Fry the bacon over medium-high heat and drain on paper towels when done.
- In another large pan, add enough oil to cover the bottom and heat over medium-high heat.
- Put cornmeal in a medium bowl and season with salt and pepper.
- Lightly beat an egg in another medium bowl.
- Dip each tomato slice in cornmeal on both sides, dip in egg, both sides, then back to the cornmeal.
- Gently place each slice in the pan once the oil is hot. If the oil isn’t hot, the tomatoes will not get crispy.
- Repeat dredging until the pan is full of tomato slices. Flip each tomato once crispy and golden brown, about 1-2 minutes.
- For the dressing, combine mayonnaise, chives, lemon juice and enough water (about 1-2 tablespoons) to thin it to pouring consistency
- On each plate, place a small pile of lettuces, one fried green tomato slice, sprinkle with bacon, drizzle with dressing, and repeat with two slices of tomato per stack. Sprinkle more bacon and the radish slices all over the plate.