California Central Coast Recipes

Fried Green Tomatoes

2017 TheRomanticTable.com
Fried Green Tomatoes is so simple and straight-forward you hardly need a recipe! With cool growing conditions for tomatoes here on the Central Coast of California (although great for wine grapes!), many of us unfortunately have an abundance of green or nearly-ripe tomatoes on the vine. This recipe answers the question "what to do with them". And after you taste these after they're cooked, you'll be happy that you're fortunate to have green tomatoes available! They almost taste like mini-pizzas!


www.theromantictable.com 2017, Fried Green Tomatoes
Preparation time: 10 minutes
Cooking time: 10 minutes
MAKES 4 SERVINGS.
re-calculate ingredients for:



Ingredients.

1 pound Nearly Ripe Tomatoes
1/2 cup milk , (optional)
1/2 cup flour
1/4 cup dry bread crumbs
1/4 cup Parmesan Cheese , grated
1 Tablespoons fresh marjoram , chopped
Salt and Pepper , to taste
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Butter


Preparation Directions.

1 Slice the tomatoes into 1/4 inch slices

2 Mix together in a shallow bowl, the flour, bread crumbs, marjoram, Parmesan Cheese and salt and pepper to taste.

3 If the tomatoes are dry to help the flour mixture adhere, first dip the slices into the milk, then dip them into the flour-bread crumb mixture. If the tomatoes are near ripe you probably will not need the milk

4 In a skillet over medium high heat, heat the olive and butter. Add the tomato slices without crowding and saute each side until golden brown, about 2-3 minutes per side.

5 Serve immediately


Wine and Food Pairing and Serving Suggestions.

The tomatoes will have a nice acidity but mild taste. so serve with a well chilled white wine like a California Chardonnay or a classic Rhone style white blend.

A tip from Sue!

Frying high fat meats

You can cut down on the calories of high-fat meats, by just adding a little water (instead of adding oil) to your frying pan until the meat's fat starts releasing and lubricating the pan, then cook with the frying pan covered. If you want a crispy coating, you uncover the pan or cook with the lid partially ajar.