How was your long weekend? We did a whole lot of nothing which was fine by me. We attended a few fun get-togethers but for the most part, our time was spent relaxing at home. I ordered some plants for fall planting and am mentally preparing to part with my summer garden. Some of my herbs and peppers are still going strong but my beloved tomatoes are certainly slowing down. Many of them refuse to turn red at this point in the season so I decided it was the perfect time to prepare an infamous southern dish, fried green tomatoes. A fellow yogi of mine also gifted me a few from her garden too. (Thanks Inge!) I also couldn't resist a sweet dip to pair them with, peach inspired of course!
// FRIED GREEN TOMATOES // *recipe from Southern Living
4 medium tomatoes
1/2 tsp. salt
1/2 tsp. pepper
1 cup self rising white cornmeal mix
1/2 cup panko (Japanese breadcrumbs)
1/2 cup flour
4 egg whites
3 tbsp. olive oil
Cut tomatoes into 1/2 inch thick slices. Lay flat, sprinkle with salt and pepper and let sit at room temperature for 10 minutes.
While tomatoes sit, combine cornmeal and panko in a shallow dish or pie pan. Pour flour into second shallow dish or pie pan. Finally, in a medium bowl, whisk egg whites just until foamy.
Dredge tomatoes in flour mixture, shaking off any excess. Then dip tomato slices in egg white and finally the cornmeal mixture. (Three dunks essentially. Flour, egg whites and then cornmeal. Just set up a little assembly line!) *
Over a medium flame, heat HALF of the olive oil in a non stick skillet. Cook half of the tomato slices for 2-3 minutes on each side or until golden brown. Set aside on a wire rack to cool.
Repeat procedure with remaining oil and tomato slices.
// PEACH JELLY SAUCE //
4 tbsp. peach jam
2 tbsp. honey mustard
1 tsp. lemon juice
1/8 tsp. chili powder
Combine all ingredients in a small bowl and refrigerate until ready to serve.
*Cooks Note: I have this set of dipping trays which I LOVE for jobs like this.