The grocery store on the way home from this morning’s bidness meeting occasionally carries green tomatoes. Today they had some, so…GRAB!
What I failed to grab was some eggs with which to bread the slices. One can just sauté green tomato slices in butter and/or olive oil. But…what a sacrilege. Lightning could slice right through the kitchen ceiling and strike you dead as you commit this crime before the Stove God.
Contemplating this frightful state of affairs, I recalled the pint of yogurt residing on a shelf in the refrigerator door. And I recalled how good fried chicken can be when breaded with yogurt and flour, cracker crumbs, or both…
Place about a third of a cup (give or take: three soup-spoonsful) of plain yogurt in a small, wide bowl. Add a splash of water (you’d like it to have the consistency of very thick cream) and mix together well, so as to make a smooth dip.
On a plate, toss several handsful of white flour (okay, probably whole wheat would work, for the health-food aficionados). If desired and youhappen to remember, add a small amount of cornmeal (or a large amount, depending on your mood and your regional preference). Season to taste, in the time-honored tradition of Our Mothers, with salt & pepper. Or not, if you’re trying to avoid salt.
Melt a generous dollop of butter in a pan while fiddling with the rest of this. Turn off the heat if the butter melts before you finish diddling.
Slice the tomatoes into thick slices. Mine were average-sized tomatoes; I sliced each into three pieces. First thinly slice off the top and the bottom, so there’s un-skinned tomato on both sides of each slice.
Turn the heat back on.to medium or the low side of medium-high,. under the pan of butter. If desired, add a splash of olive oil (so healthful!). (But not necessary.) Dip each slice (both sides) first into the yogurt, and then into the flour/crackers/cornmeal/whatever. Set the coated slice into the heating pan. I always put the side with the most cooking area down first, on some theory that must have made sense at the time I dreamed it up, but today…who knows?
Allow the slices to cook over medium to medium-high heat until the first side is richly browned. Gently turn the slices over. Turn the heat down to low, and allow the tomatoes to cook until they are cooked through (definition: “soft and squishy on the inside”).
Serve these as an appetizer, a snack or a side dish for meat, fish, or whatever pleases you. Or as a meal. WhatEVER.
This, folks, is soul food for WT. But your ethnic persuasion matters not. Cooking a tomato through changes its flavor, and the result is ambrosial.
LOL! Run that word past Donald Trump! 😀