CSA Share Week 21
Green Tomatoes
Purple Top Turnip or Watermelon Radish
Tiny Greens
Sage
Shallots
Apples (The KC Food Hub)
Acorn Squash (The KC Food Hub)
Fried Green Tomatoes
INGREDIENTS
1 egg, lightly beaten
4 tablespoons + 4 tablespoons all-purpose flour, divided
1/2 cup buttermilk
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 green tomatoes, cut into 1/3-inch slices
Vegetable oil
INSTRUCTIONS
1. Mix together egg and buttermilk; set aside. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
2. Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.