A late-summer, end-of-summer treat: fried green tomatoes.

I did not learn to make these when I was growing up. As far as I can remember, my Sainted Mother, being more or less a Yankee, never fried a green tomato, let alone okra or the leftovers of grits that had been left to become solid in the refrigerator.At some point in the last ten years, though, I learned to make fried green tomatoes. They're not economical--very few people have enough tomato plants that finding a use for them is necessary, at the end of the season. They're not Paleo, or Atkins, or Clean--they're something you make as a special treat, to serve with fresh mozarella or shrimp or sausages, or just on their own, as soon as they come out of the pan.They are purely Southern, in the sense that some version of FGTs extend from West Virginia all the way to Arizona. They are best made with green tomatoes found, by chance, at the farmer's market: the kind you get at the grocery store don't have enough flavor. Grab a half-dozen or so, stock up on cornmeal and breadcrumbs and fat, and go at it.(This recipe can be made gluten free by the substitution of rice flour for the flour and gluten-free breadcrumbs for the breadcrumbs. Don't waste your money on panko; get the cheapest breadcrumbs you can find at the grocery store, or make your own from heels and odds of bread you've stored in your freezer. A blender helps here.)You will need:A large frying pan. Cast iron is best, but anything NOT non-stick will work.A spatula or pancake turner.Two large plates and a shallow bowl.A fo...
Source: Head Nurse - Category: Nurses Authors: Source Type: blogs