We first saw this recipe last year on the Heritage Foundation website and it’s still one of our favorites! The Heritage Foundation asked Stephanie Allen of Allenbrooke Farms (and a former ‘Save the Franklin Theatre’ advocates!) to share a great recipe. This is her rendition of the classic fried green tomatoes recipe.
Fried (Actually, Baked) Green Tomatoes
Stephanie Allen, Allenbrooke Farms
— 3 or 4 medium-sized green tomatoes (note: it’s ok if slightly turning)
— 4 eggs
–4 cups buttermilk cornmeal
Wisk eggs. Separately, slice tomatoes about 1/3 to 1/2″ slices. Dip tomatoes into cornmeal, then into egg, and into cornmeal again. Place on a cookie sheet with a good amount of olive oil on it. Bake in preheated oven at 425′ for 5-10 minutes. Then turn over and cook until lightly brown on each side — probably another 5-10 minutes, just keep an eye on them. Top tomatoes with sauce and feta cheese, and serve! (Stephanie’s note: This is easier, probably healthier and definitely less messy than frying! I’ve started cooking my squash this way as well, but using panko and Italian bread crumb mixed in place of the cornmeal.)
–1 cup roasted red pepper (bake a couple in toaster oven)
–1/3 c. mayonnaise
–1-2 t Sriracha sauce
–2 t minced garlic
–1 t lemon juice
Pulse all ingredients until mixed. Don’t over blend. Can premake, and chill if you like. It keeps well if left over in fridge!More Recipes
About The Heritage Foundation:
The Heritage Foundation of Franklin and Williamson County is a non-profit organization dedicated to protecting and preserving the historic resources in Franklin and Williamson County, Tennessee.