Local Flavor is a collaboration with The Community Paper.
Dharma Southern Kitchen is a vegan restaurant in the Milk District’s Market on South that opened in 2015. Chef/Owner Shaun Noonan shares his recipe for Fried Green Tomatoes, which uses a cornstarch slurry in place of the usual egg wash.
Noonan says there are two keys to this dish: finding truly green tomatoes and slicing them no thinner than 1/2 inch. Otherwise, he says, you’ll end up with mush.
The finished tomatoes may be used in a sandwich, as shown in the photo, or eaten with a knife and fork as an appetizer.
Click here to see the full recipe at YourCommunityPaper.com.
