Most foods grown in the agricultural district are, of course, sent to the Capitol. But vegetables – sometimes picked before maturity due to an approaching frost, or, perhaps, damaged and surreptitiously sneaked in pockets or hats – do make their way into the homes of District 11. Green tomatoes, stolen before they are given a chance to ripen, are delicious when coated in a simple breading and fried in leftover bacon grease or butter.
By August 10, 2013Published:
- Yield: 2 Servings
- Prep: 10 mins
- Cook: 10 mins
- Ready In: 20 mins
Most foods grown in the agricultural district are, of course, sent to the Capitol. But vegetables - sometimes picked before …
- Green tomatoes
- bacon grease, butter, or other fat
- optional: dried herbs rosemary is particularly nice
- Choose firm, unripened green tomatoes.
- Mix cornmeal with pepper and salt to taste in a bowl. No real measurement needed - use what is needed for the amount of tomatoes. More or less can always be made. Add optional herbs if desired, and mix well.
- Cut the tomatoes into even, half-inch thick slices. (Use a serrated knife for best results.) Dip them in the milk, then coat both sides with cornmeal mixture. It helps to press the mixture onto the tomatoes for best adhesion. (For extra crunchy tomatoes, repeat the milk/cornmeal process after the first coat.)
- Heat bacon grease or other fat in a pan until it sizzles. Carefully slide in tomatoes, frying on each side for 2-3 minutes until golden. Salt as they are taken off the heat. Serve warm.