Fried Green Tomatoes (United States)

     Our taste buds are funny, little things.  A taste bud can sense the taste of certain ingredients, however the cost of such things causes no stimulation what so ever.  Where am I going with this?  It's just my rather fancy way of saying that some of the best recipes come from meager ingredients. 
      Fried green tomatoes, also known as my all time favorite appetizer, should not taste as good as it does.  The tomatoes are unripe, firm, and are deep fried with a cornmeal simple cornmeal breading and served with a mayonnaise based sauce.  It does not sound at all ritzy, however, it is often served with a very high price tag at some of the finest restaurants in the United States.
      Given my tastes, the sauce which best complements this dish is a Green Goddess Sauce.  Once known as Green Goddess Dressing, this sauce uses the flavors of avocados mayonnaise and sardines to give a smooth salty finish to this appetizer.  Although I generally serve these as a summer dish, however you can generally have access to green tomatoes throughout the year through your local grocer.
      A note to the reader, the sauce is best when made the day before, however, if time is indeed an issue it can be served while you are frying the tomatoes. 
     

Fried Green Tomatoes

 

1 package (1 pound 10 ounces) unripe, green tomatoes

1/2 cup flour

1 1/2 cups yellow cornmeal

2 teaspoons chopped thyme

2 teaspoons chopped marjoram

1/2 cup grated Parmesan cheese

2 eggs

1 tablespoon water

olive oil, for frying.

 

Cut the tomatoes into 1/2 inch slices and season with salt.  Combine the cornmeal, thyme, marjoram and Parmesan.  Beat the egg and water together in a shallow bowl. Dip the tomato slices in the flour, then the egg, and finishing with the cornmeal mixture, being careful to coat evenly.  Set the coated tomatoes aside in a single layer.

 

Fill a large, heavy based frying pan with olive oil to about 1/4 of an inch.  Heat over medium heat until the oil is ready for frying (this should take about 20 minutes).  Reduce the heat slightly then cook the tomato slices in batches for 2-3 minutes or until golden brown.  Remove the cooked tomatoes from the oil and place on a paper towel lined baking sheet. 

 

To prevent the cooked tomatoes from going cold while cooking the other.  Please them in a 350* oven to keep warm while cooking the others and making the Green Goddess sauce.

 

 

Serves 4-6
 

 

 Green Goddess Sauce

1 cup Greek yogurt, drained

1 cup prepared mayonnaise

6 bottled anchovy fillets, drained, rinsed, and patted dry.

3 scallions, minced

3 tablespoons snipped fresh chives

3 tablespoons flat leaf parsley, chopped

3 tablespoons tarragon leaves, chopped

1 tablespoon white wine vinegar

salt and pepper to taste.

 

Prepare the sauce by combining the yogurt and mayonnaise in a medium sized bowl.  Mince the anchovy fillets once they have been properly cleaned.  Combine the anchovies and scallions with the yogurt mixture and stir well.  Add the remaining ingredients and add salt and pepper to taste.  Stir well and refrigerate overnight in an airtight container overnight

 

 

Makes 3 cups of sauce.