Leave it to Kaukab’s daughter to wait until Summer’s end to finally make some.
Don’t act like you don’t know.
But, just in case…I’ll give you a hint.
I can’t tell you how long it’s been since I last made these. Yes, since the previous summer.
Every time I make them, I tell myself that I will make batchfuls of them on a weekly basis until all the farmers in WV have picked every last tomato. And, yet, I have made precisely one batch this entire summer. One.
Even Kaukab can’t match the amount of disappointment I have brought upon myself. At least, I don’t think she can. Could she?
On a more positive note, the tomatoes turned out perfectly. And so easy to prepare.
Here’s the recipe:
Get yourself some nice large green, or barely ripe tomatoes like these:
These were fully green when I bought them, but being the procrastinator that I am, I had waited a couple of days, allowing them to get on with their “ripening” activities. No matter. I think they actually taste better when they’ve got a few days on them. Slice them up like this:
Then, get yourself three bowls into which you’ll place flour, beaten eggs (with a little sugar and milk), and your choice of crunchy coating material such as: crushed corn flakes, oyster crackers, or panko bread crumbs. Whatever you have. I like to use the panko bread crumbs, but I was out. So, I improvised with a combination of oyster crackers and corn flakes. Your bowl set up should look something like this:
Before you start dipping and coating, get your pan ready. Into your pan, heat up some oil (I use Canola) on medium-high heat. Then dip each tomato slice first in the flour, then the eggs, then the crumbs and place gently into the hot oil, making sure that your oil doesn’t get too hot; otherwise your tomatoes will burn too quickly before giving the other side enough time to brown and soften the tomato insides. It’s a delicate balance. You may want to turn the heat down to medium once you’ve cooked the first 3 or 4 tomato slices. They’ll take a minute or slightly more on each side.
Lightly salt them once you’ve removed from the pan and placed on a paper-towel lined plate. I made a kicky sauce to go along with them. Again, I used what I had around the kitchen. In a small bowl I mixed together some: mayo, a bit of ketchup, squeeze or two of lime, dash of cayenne and garlic salt and a few drops of worstchetshire.
With about 4 large green tomatoes, we had enough to last us into the next day’s lunch and dinner meals.
It helps to have a couple of kids (that would be the boys) who aschew anything remotely connected to fried vegetables. Unless they’re french-fried and hanging from golden arches.
Can you imagine?