Yeah, that would be MY bar. It’s a cart in the corner of my dining room loaded up with various alcoholic delights. Don’t judge me.

Anyway, we hit a little cool snap here last week on the East Coast and suddenly people with gardens found themselves having to make some quick decisions about their remaining vegetables. My parents still had a garden full of tomatoes that had to be taken in.

There’s no better opportunity to make fried green tomatoes.

Although fried green tomatoes are associated with the American South, according to an article on Smithsonian.com and this article from Bon Appetit, they’re actually from the North and Midwest, possibly of Ashkenazi Jewish origins. But the use of cornmeal is probably a Southern contribution to the dish, and I think that the flavor and texture of the cornmeal are what makes the tomatoes so tasty and unique.

Fried green tomatoes are really easy to make and can be flavored with whatever spices you like.

Enjoy!

Fried Green Tomatoes

1½ pounds green tomatoes
1 medium egg
2 teaspoons milk (any kind)
¾ cup cornmeal
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon kosher salt
freshly ground pepper to taste
Coconut oil

Line a large plate with paper towels and place it by the stove.

Slice the tomatoes into ½-inch-thick slices.Beat the egg with the milk in a medium bowl. Combine the cornmeal, garlic powder, paprika, salt, and pepper on platter. Place a few of the tomato slices in the egg and coat both sides. Then put them in the cornmeal and coat both sides.Heat about ½ inch oil. Gently shake off excess cornmeal from the tomato slices and place them in the oil. Fry, flipping them over once, until golden brown on both sides, about 3 or 4 minutes per side. Transfer to the paper towels.

Repeat with the remaining tomatoes. Replenish the oil in the pan as needed.

Serve with a creamy dressing, sour cream, or salsa.

Makes 6 to 8 servings.