Early (and Late) Summer Treat: Fried Green Tomatoes

Well, I just finished a plate of deliciousness -- fried green tomatoes were something I had only heard of growing up, but have since made a tradition of preparing myself, every fall when the tomato plants start to die down. This year, I got some nice big green ones in my CSA share already, so I got to enjoy them earlier than usual! Below is a basic recipe, though I probably change mine up a little each time....
Fried Green Tomatoes: Basic Recipe (serves anywhere from 2-4, depending on how much you eat!)
--3 medium to large fresh green tomatoes, sliced about 1/2" thick
--1 fresh egg, beaten (preferably from pasture-raised chickens -- see previous post)
--1/2 cup cornmeal
--2 TB flour
--1/4 tsp salt
--1/4 tsp black pepper
--Other seasonings to taste (some to try might include cayenne pepper, cumin, chili powder, or Parmesan cheese, but use your imagination!)
--Extra virgin coconut oil
Directions:
1. Heat large heavy-bottomed steel, or well-seasoned cast-iron skillet (Lodge works well, but you can find other recommendations on our website) over medium-high heat. Add 1 TB of coconut oil and coat bottom well.
2. Mix cornmeal with other dry ingredients in a shallow bowl.
3. Dredge tomato slices one at a time in egg, then in cornmeal mixture, and add to hot skillet.
4. Cook about 3 minutes per side, adding more coconut oil as needed (you may need to turn them more than once). Once the pan gets really hot, I like to cover it after flipping for the first time, as this reduces smoke. You can also lower the heat a bit, and even add a quick splash of water now and then if desired. Tomatoes should still be firm, but not hard/crunchy, and should be golden brown on both sides. Remove to platter and repeat 'til all tomatoes are cooked.
5. Serve hot with your choice of sauce.*
* A word on sauce: Since fried green tomatoes tend to be on the bland side, a great dipping sauce with some kick to it can really pump them up a notch. I am not sure what kind of sauce they are traditionally served with (if anyone has suggestions, I'd love to hear them!), but I've found horseradish mayo to be an excellent accompaniment. I didn't have any on hand this time, so the sauce in the picture is a combination of Trader Joe's Organic Mayonnaise and a scrumptious spicy local barbeque sauce I got at the farmer's market -- yummy! I may start eating it on everything....
Comments? Questions? We love those, so feel free to post them below!
'Til next time, you can always find cooking-from-scratch ideas and tools on our website, at http://www.newholisticliving.com/cookingfromscratch.html.
Enjoy!
Rose