Why do we ignore these underaged beauties? Probably because too few cooks know the epicurean diversity of green tomatoes. This is the season to change that. To start your new culinary adventure, try this taste test: Take a ¼-inch slice of a medium-size green tomato and sample it. Your taste buds will register a firm, fresh fruit with an immature tomato flavor and a hint of sweetness similar to a zucchini. ~Cameron George
4 medium green tomatoes
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 large egg
1 tablespoon milk
1 cup breadcrumbs
1 cup parmesan cheese, freshly grated or shredded
vegetable oil for frying
Prehat oven to 375 degrees (F).
Slice tomatoes into 1/4-inch slices.
In a shallow bowl mix together flour, salt and cayenne pepper. In a second shallow bowl, whisk egg and milk together until well mixed. In a third shallow bowl, mix breadcrumbs with parmesan cheese.
Dredge each tomato slice in flour, then dip into the egg mixture (letting excess drip off) and finally coating with the breadcrumb mixture. Fry on medium heat until golden brown on each side. Remove from pan and place on a paper towel to rain excess oil. Place on a baking sheet and bake until heated all the way through, about 5 minutes.
Serve with salsa.