This Yankee decided to try her hand at making some fried green tomatoes last week. I’d seen them on menus around town and still recall the dish I had at the Court of Two Sisters in NoLA many years ago (they were THAT good!) While perusing the farmers’ market with a friend, I decided to pick some up and see what I could muster in my own tiny kitchen.
True to form, I went online and found various recipes…then decided to do my own variation after letting them “ripen” for about a week and a half. I’d been told that they’d work best when they were just starting to take on a pink hue; they weren’t starting to pink but I was tired of waiting and forged ahead anyway – and ended up pretty pleased with the result. While I know for sure there is something to be said for frying, I decided to bake them instead for a little bit lighter (and healthier) recipe.