Green Tomatoes Two Ways

Firm green tomatoes are one of the pleasures of both early and late summer.   I usually grab a few when they show up at the farmers market and then collect the unripe holdouts from my garden as frost is threatening.  I love the classic fried green tomatoes, but this year I tried a few new tricks for an old favorite.   

Yesterday, I make Green Tomato/Corn Meal Drop Cakes (shown left and recipe below).   For dinner tonight, I whipped up a simple Green Tomato BBQ Sauce by cooking green tomatoes until soft and then passing them through a food mill.  I added brown sugar, honey, smoked paprika, mustard, vinegar, & oil and blended it all together.  We roasted some bluefish with the Green Tomato BBQ Sauce and served it with fresh sweet corn and salad from the farmers market. 

Green Tomato/Corn Meal Drop Cakes
2 medium Green Tomatoes
1 cup Flour (plus additional flour for dredging)
4 Tbs Coarse Corn Meal
2 tsp Baking Powder
2/3 cup Buttermilk
1/3 cup Whole Milk
1 Tbs Butter (melted)
¼ tsp Salt
¼ tsp Paprika
¼ tsp White Pepper
Oil for frying

  1.  Heat 1-2” inches of oil in a deep pot to 375 degrees
  2. Mix flour, corn meal, baking powder, salt, paprika, and pepper in bowl
  3. Add melted butter, buttermilk, and whole milk and mix well
  4. Slice the tomatoes in half and then cut into ½ inch wedges
  5. One at a time, dredge the tomato slices in flour and then coat them with batter and drop in hot oil
  6. Fry only a few at a time until golden brown on one side
  7. Flip the drop cake and cook on the other side until brown and cooked
  8. Remove from oil and drain on paper towels
  9. Cool slightly and serve
  10. Best eaten right away
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