Fried Green Tomatoes
(courtesy of Bob Kink, chef at The Mustard Seed, Reno. Serves about 4)
4 large green tomatoes (Heidi Watanabe recommends they have a slight pink tinge)
2 cups milk
½ tablespoon sugar
2 cups cornmeal
2 cups all-purpose flour
Pinch of salt
Pinch of garlic salt
Cajun seasoning (optional)
½ cup oil for frying
Slice green tomatoes a little more than ¼ inch thick (¾-inch slices will be too thick). Add milk to a bowl and sweeten with a pinch or two of sugar. In a separate bowl, combine cornmeal and flour, then season to taste with salt, garlic salt, and Cajun seasoning.
Dip tomato slices in milk. Then roll slices in breading mixture.
Deep fry or panfry until golden brown. Serve on plate of wild greens and drizzle with ranch dressing.