The Plight/Blight of the Green Tomato!

 Much to my husband's dismay, he found a leaf problem with one of his thriving tomato plants and the cure, according to many searches on the computer, was to remove the plant. He was peeved because the plant had a lot of large, green tomatoes just waiting for the sun to finish the ripening process in the next week or so. What to do? A little searching of my own and I discovered a recipe for Green Fried Tomatoes! It seems that the frying will make the unripened fruit (fruit or vegetable, I'm not getting into that argument!) more tender and increase the flavor and reduce any possible bitterness. Since I am now the proud owner of a large bowl of green tomatoes, guess what's on the menu?

Before a prayer chain is started about the demise of the tomato plant - yes, we are recovering nicely - our yellow squash and one, bright, red tomato has weathered the blight storm!

Fried Green Tomatoes

4-6 green tomatoes, sliced 1/4-inch thick
Salt and freshly ground pepper to taste
All-purpose flour for dusting
2 eggs, beaten
Cornmeal, bread crumbs, or Panko crumbs
1 tablespoon grated Romano or Parmesan cheese
Vegetable oil for frying

Salt and pepper your tomato slices on both sides to taste. Combine the crumbs of choice with the grated cheese. Heat your oil in a large, stable frying pan, about an inch deep should suffice. Dust both sides of the tomatoes with flour and shake off excess. Dip in beaten egg than bread crumbs/cornmeal (whatever your decided) and fry for a minute or two on each side until golden. Drain on paper towel and serve soon so you don't lose the crisp!