Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Bea Arthur's Fried Green Tomatoes
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- #116716
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cups cornmeal
2 tablespoons sugar
1 tablespoon salt
1 teaspoon pepper
2 pinches cayenne pepper
1 1/2 cup sour cream
4 large green tomatoes, sliced 1/2-in thick
1/2 cup vegetable oil, plus more as needed
directions
In a large bowl, combine the cornmeal, sugar, salt, pepper, and cayenne. Put the sour cream in a separate bowl. Coat the tomato slices in the sour cream, then dredge them in the cornmeal mixture, coating both sides well.
Heat the oil in a large cast-iron skillet over medium heat. Fry the tomatoes, working in batches, until they are crisp and golden, 3 to 4 minutes per side. Transfer them to a paper towel-lined plate to drain. Serve hot.
added by
ICOOK2
nutrition data
627 calories, 33 grams fat, 73 grams carbohydrates, 11 grams protein per serving.
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