I tried a fried green tomato recipe this past fall and they were good, but a little boring.
So, with my next batch of green to near ripers, I cut them to the same thinkness, then cross-cut them, added diced jalapeno, onion and garlic, and mixed all that with the recipe's ammount of flour, salt and pepper and made some really good fritters.
Now, for some dishes (like pasta sauce) I add diced green tomatoes to the carmelizing onions. Adds a nice twang.
|