There’s nothing like taking a fresh, healthy, god-given vegetable and frying the shit out of it. Turn that mother into a warm, crispy, slightly spicy shnack. I was on the hunt for green tomatoes to fry up but being totally out of season, I found none. Instead, I have been seeing these purple tomatoes at my local fruit and veg and thought, let’s try that, fug it. And you know what? It worked the hell out. It turns out these beauties are called cherokee purple tomatoes. I was as surprised to find out these date back to pre-colony days as my college financial aid officer was when I claimed the same. Try this very simple recipe which comes from down home southern cooking – I mean, you saw the movie, right?
Fried Purple Tomatoes
1 cup of flour
1 cup of cornmeal
4 tomatoes
salt to taste
veg oil for frying
tobasco sauce for garnish
Serves 4 for apps.
Since these tomatoes are about the size of a black plum, you can thinly slice the stem end and the bottom so you have 2 open ends. Now cut the remaining into 3 thick slices. Mix the flour and cornmeal well in a small shallow bowl or plate. Drag the tomatoes in the flour and cornmeal mixture until completely coated.
Heat oil in a frying pan. Oil should come above the sides of the tomato slices – you are going to have to add more than you are probably used to. But people, don’t be scared, these tomatoes aren’t meant to be sauted like some delicate flower, these are straight up fried. Make up for it by eating a tofu wrap tomorrow if you feel bad.
Heat oil in a frying pan. When a sprinkle of water sizzles in the oil, add your tomatoes. When you can nudge the tomatoes with a spatula, check for browning on the bottom. When they turn a golden brown, flip. Do the same to the remaining side. When both sides are golden, remove and place on a plate lined with brown paper or paper towel and let the extra oil drain out. Salt immediately. Serve with a big ol bottle of tobasco.
