In article UZPni.3979$I76.1892@trnddc05,
"Jane Doe" wrote:

Just returned from the vegetable garden, decided to go tame some of the
tomato bushes by tying them to their cages and poles. Came back with bags
full of them.

Found a couple of green branches that broke off with green tomatoes on them.
What to do? Fry them? I never tried frying green tomatoes or any tomatoes
before, would appreciate a recipe .

Mariana
NJ


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From: Terry Pogue
Newsgroups: rec.food.recipes
Subject: Fried Green Tomatoes With Bacon Vinaigrette And Warm Frisee
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Date: Sun, 8 Jul 2007 03:48:22 +0000 (UTC)
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Originator: (Patricia Hill)

Fried Green Tomatoes With Bacon Vinaigrette And Warm Frisee

Serves12

Recipe By: C. Jackson

4 largegreen (unripe) tomatoes -- sliced crosswise 1/2 inch thick
1 garlic clove -- minced
1 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
6 ounces thickly sliced bacon (6 slices) -- cut crosswise into 1/2- inch
strips
1 tablespoons cider vinegar
1 1/4 cup all-purpose flour
Cayenne pepper
2 large eggs
1 tablespoons water
1 cup yellow cornmeal
1 teaspoons dried thyme
Canola oil -- for frying
1 large frisee lettuce (1/2 pound) -- torn into pieces


In a large bowl, gently toss the tomatoes with the garlic and
olive oil. Season with salt and pepper and let stand for 10 minutes.
In a medium skillet, cook the bacon over moderately high heat
until crisp, 6 minutes. Drain on paper towels. Pour off all but 2
tablespoons of the fat; stir in the vinegar.
In a pie plate or shallow bowl, season 3/4 cup of the flour
with salt, pepper and cayenne. In another pie plate, whisk the eggs
with the water. In a third pie plate, mix the cornmeal with the
remaining 1/2 cup of flour and the thyme and season with salt, pepper
and cayenne. Line a baking sheet with wax paper. Drain the tomatoes.
Working with 1 slice at a time, dip the tomatoes in the flour,
tapping off any excess, then dip in the beaten egg and then in the
cornmeal; press to help it adhere. Transfer the breaded slices to the
prepared baking sheet.
In a large skillet, heat 1/4 inch of canola oil until
shimmering. Fry the tomato slices in batches over moderately high
heat, turning once, until golden, 5 to 6 minutes per batch. Transfer
to a rack lined with paper towels to drain. Sprinkle the fried green
tomatoes with salt.
Rewarm the bacon fat and vinegar in the skillet over low heat.
Add the frisée, season with salt and pepper and toss until slightly
wilted, about 1 minute. Transfer the fried tomatoes to plates and top
with the wilted frisee. Garnish with the bacon and serve right away.
---

Recipe Notes

Any good bacon is wonderful in this tart, smoky and rich salad, but
Vitale especially likes the applewood-smoked kind from Nueske's in
Wisconsin (nueskes.com).



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