A Green Tomato Recipe
With the coming of winter, those of us with gardens, become saddled with a lot of green tomatoes that will never ripen on the vine because the weather has just gotten too cold for that. One thing to do with the green tomatoes is to pick them and keep them indoors until they turn red on their own after a few days. However, many of us consider fried green tomatoes a seasonal delicacy. If you have any green tomatoes available, you can give this dish a try.
In order to fry, cut the green tomatoes into circular slices 1/4-1/3 inch thick. Salt them lightly, dust them with flour, and deep fry them in hot olive oil. Once fried, you can serve with a sauce or dip of your choice. Personally, I prefer light soya sauce but I also make Skordalia for my DH.
The fried green tomatoes must be eaten as quickly as possible as they turn soggy within a few minutes.
The proof of the pudding is in the eating!