 |
| Bountiful Fall Harvest meal |
As we close the harvest season there remain plenty of green tomatoes on the vine. As I helped my neighbor clear her yard, I noticed she had pulled the tomato vines and left them on the ground, loaded with fruit. She had no intention of using the produce, and was gathering yard waste for trash collection. I asked if I could take the tomatoes. Bagged up and sitting first on the porch, then in the kitchen, I began searching for recipes. Turns out there are plenty, but they required way more effort than I was interested in investing and utensils I do not have. There were the usual breaded, fried green tomato recipes, and salsa, and chow chow/relish. Lots for canning, including pickles and dips. Again, I have neither the space, time or interest; and I don’t have that many tomatoes.
This is an adapted recipe which I just made and taste wonderful. It was still a bit of work, but I had the time and other things to do.
Green Tomato Fritters
Slice green tomatoes ( I used twenty small). Sprinkle with salt and pepper; leave to set for a bit.
Grind tomatoes in food processor (I used my Magic Bullet – pulse); leave to drain over a strainer
Squeeze out excess juice and toss (or compost). This left about two cups of tomatoes.
Add onion, garlic, peppers (as desired – for seasoning)
Mix one egg, 1/3 cup Parmesan Cheese, 1/3 cup baking mix (I used buckwheat pancake mix)
Fry in hot skillet with oil or butter. Low to medium heat works best to cook thoroughly. I enjoyed mine plain, but served with Greek yogurt would be an idea treat.
Enjoy!
