In our family, home is where the kitchen is. This week we are visiting family in Pittsburgh. My kid sister just moved into a cavernous brick home in Lawrenceville, coincidentally the neighborhood where my husband was born.
Her kitchen is absolutely Pinterest perfect and I couldn’t wait to cook in there.
This evening we stopped by a farmers market full of squash, zinnia bouquets, goat cheese and apple cider. We picked up some green tomatoes and made them as a light dinner.
Here’s a quick post about how my sister prepares them.
Fried Green Tomatoes
- 4 medium green tomatoes, sliced into 1/4 thick slices
- 1/2 cup cream of wheat
- 1/4 tsp smoked paprika
- 1/4 tsp chili powder
- 1/8 tsp cayenne powder
- Ground pepper
- Pinch of salt
- 2 eggs
- Peanut oil
In a shallow bowl, mix together the Cream of Wheat, paprika, chili powder, cayenne, pepper and salt. Whisk the eggs in another shallow bowl.
Add half a fingernail’s depth of oil to a cast iron skillet and turn heat to high.
Dredge the tomatoes in the egg and then in the breading.
When oil is glistening, add tomatoes in one layer in the pan. You may need to fry them in three or four batches.
Fry for a few minutes on each side, till browned. Place on a paper towel-lined plate. Sprinkle lightly with salt.
Serve as-is or with a yogurt dipping sauce. Recipe below:
Yogurt Herb Dipping Sauce
- 1/4 cup plain Greek yogurt
- 1/4 cup sour cream
- 1/8 tsp. smoked paprika
- dash of garlic powder
- 1 tsp. chopped fresh herbs such as oregano, basil or parsley
- salt and pepper to taste
Mix together all the ingredients. Serve with fried green tomatoes.