The Ballard Sunday Farmer’s Market had some lovely, large green tomatoes on display a couple weeks ago and my cast iron frying pan cried out all the way from home. So, first of the season fried green tomatoes, the way the Dutch side of my family has been making them for as long as I can remember.
I’ve talked to others who also look forward to these seasonal bits of deliciousness and found that the method of preparation varies all over the board. Sylvia makes them in what I think of as the Southern tradition, coated in flour, dipped in egg and then corn meal and fried in plentiful oil. My family tradition is simpler: sliced rounds are coated in a mixture of flour, salt and pepper, then fried until soft in the middle and crunchy on the outside in bits of butter. We love them!
Ms Chef in Seattle 