{"id":13706,"date":"2011-06-24T09:13:45","date_gmt":"2011-06-24T13:13:45","guid":{"rendered":"http:\/\/foodembrace.com\/?p=13706"},"modified":"2011-06-24T09:13:45","modified_gmt":"2011-06-24T13:13:45","slug":"unfried-green-tomatoes","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2011\/06\/unfried-green-tomatoes\/","title":{"rendered":"Unfried Green Tomatoes"},"content":{"rendered":"

\"\"<\/a>The first time I ever heard about fried green tomatoes was because of the movie by the same name.\u00a0 Before that they had not crossed my radar.\u00a0 Like most things from the south, I was not exposed to them until much later in my adult life. Thank goodness for college, traveling, and cooking shows!<\/p>\n

The idea of a fried green tomato intrigued me. The closest thing to it I did have was fried zucchini.\u00a0 There was good fried zucchini and then there was horrible fried zucchini. If you’ve ever had fried zucchini, you know exactly what I’m talking about. I looked into making fried green tomatoes and realized the technique between the two was very similar.<\/p>\n

Plus what a great way to use up unripe tomatoes! They are always in abundance come the end of summer, right?\u00a0 Breaded warm tomatoes are amazing, maybe with a little cheese on top and you’ve got a really great side dish.<\/p>\n

However I wanted to lighten them up a bit because I don’t like a lot of fried things.\u00a0 I can handle a little but not too much.\u00a0 Since I didn’t want to fry up the tomatoes, how could I make fried green tomatoes unfried?<\/p>\n

The solution is simple; a metal cooling rack<\/a> and a really hot oven.<\/p>\n

Andrea’s Unfried Green Tomatoes<\/strong><\/p>\n