Today started as any other day off in my freelance life. I hit the snooze alarm and woke up around 9:30AM. The air is crisp now that fall has come. I truly love that about this season. The air becomes crisp and brittle. Our bones chilled and bare covered in layers until the sun breaks and it almost feels like summer again.
My tomatoes in no way, shape, Nor form have felt that break of sun. Their skin refuses to turn red and their flesh has forgotten just how delicious and juicy it could be. I guess it’s their loss. Instead, here in front of me, on long dewy vines lie hard green and unripe tomatoes. So many that I honestly wonder if there ever was a single red tomato in my garden. I have waited a few weeks to pull them – patience wasn’t the undertaker this time (that I promise you). October just didn’t cut it for them. I plucked the ‘granny smith’ tomatoes off the stem, one by one filling my bowl to the brim.
You can only eat so many fried tomatoes and it seemed so overdone so I figure I’d look up a few recipes. And after all that time I spent looking up alternatives to fried green tomatoes, I realized I’d never really fried a green tomato. So here we go folks – 1 fried green tomato coming your way.
1 fried green tomato.
1 green unripe tomato
1 can/bottle of beer (pilsner or anything in the fridge)
1 cup flour
Mix 1 cup flour with 1 bottle of beer, salt, and pepper.
(Make sure to swig beer just in case it’s bad or something…)
Coat the bottom of a frying pan with olive oil and bring to medium/high heat. Dip slices of green tomato in the batter and drop into hot frying pan. Let the tomato fry on one side for about 2 minutes. Flip and let cook for another 2 minutes.
Remove from heat and rest on a paper towel lined plate.
While tomatoes are still hot, sprinkle with sea salt.