
Some Googling confirmed for me that the recipe does indeed call for green, unripe tomatoes rather than the tomatillo fruit. In northern climates such as ours, green tomatoes are ready for harvesting in October -- right now! -- but in the south where this recipe originated, green tomatoes are available year round.
Imagine my excitement when I found Ontario green tomatoes at the neighborhood grocery. I ran home and made some batter right away, mixing flour, finely ground cornmeal, salt, pepper and milk (lactose free, in case you were wondering). Tomato slices were dredged through the batter and fried for a few minutes on each side in a skillet with oil.


For as long as green tomatoes are around this season, I'd love to keep making this dish. There's room for experimentation with the batter and accompanying condiments. Dredging the slices in egg then in a dry mixture could yield a crisper, less oily exterior. Japanese panko would make it more like a tempura batter. Using more cornmeal would make the batter more crunchy. Herbs and spices in the batter would be fun too. Stay tuned.
5 comments:
I'm so glad to hear that they are as yummy as the movie makes them out to be. Bravo for making them I've wanted to for ages, but never have. Great suggestions for alternative ways to dip, batter and make them. I really like your added suggestions for recipes. It makes me me think about alternatives as well.
Do you know purple tomatoes. I saw them on TV. They contain some kind of anti cancerous something.
Today I have raw spinatch with slice of tomatoe and feta cheese. It taste very good. try it.
Would this recipe work with oat flour instead of wheat flour for a gluten-free version?
If you want to keep the flavors and textures similar to the original recipe, I would suggest rice flour instead of oat flour. Oat flour has a coarse grain feel and adds a nutty flavor. This may not necessarily be a bad thing, but it simply won't be the same.
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