Frying your Green Tomatoes

Fried Green Tomatoes ‘Recipe’

Let’s start of these recipes with a really basic one, slow and steady folks! Fried green tomatoes, when done right, are one of the tastiest treats!! If you have never had one, you will definitely have to try them next time you see them on a menu, absolutely delicious! I am not claiming these to be healthy, just absolutely delicious!

The amount of fried green tomatoes you would like to make is up to you – look for a nicely sized green tomato, I found those to be ideal for frying up. If you are afraid of the bitterness, opt for a green tomato that is beginning to lean towards the orangey side.

What you’ll need:

Handful of flour
Dash of kosher salt
Dash of fresh ground black pepper
Breadcrumbs – I prefer Panko
Oil
2 eggs
Pinch of milk
Item to fry – in this case Green Tomatoes

You will also want to set aside 3 bowls and start by heating up your oil. Many people I know prefer to use a deep-fryer but for something as small as these tomatoes I haven’t found that to be necessary. I use a medium frying pan and just make sure I have about 1 – 2” of oil. I do start to heat that up right away. Typically I find that slowly heating it up is a nice way to prevent a burn taste from creeping into the dish. You will next want to slice up your tomatoes into somewhat even slices. I prefer mine to be a bit thicker, thicker slices keep the tomatoes juicier and give a nice bite when you devour them.

This next part may be a bit frustating because I have never actually measured out, just ‘eyeballed’ it and went by taste, so stay with me on this one. I promise for future receipes to do better measuring!

In one bowl you will want to mix up somewhere near a 1/2 cup of flour. With the flour include your salt and pepper. Mix these three up. In your next bowl please add your 2 eggs and about 1/4 cup of milk. Whisk the eggs – feel free to use a fork, no need to get that fancy – and the milk together almost as if you were getting ready to make scrambled eggs. In your last bowl please add a healthy amount of breadcrumbs. I usually add the breadcrumbs around 1/2 cup at a time. This way when I’m done I don’t waste too many.

The first stop for your slice of tomato is in the flour/salt/pepper bowl. Give it a good dip in there and really try to coat both sides with the flour combination. As you are working through your tomato slices, if you find that your flour combination is being depleted just add some more. For each bit of flour you add be sure to also throw in some additional salt and pepper too!

From there move that slice over to the egg bowl. Dip it in and make sure the egg really covers both sides of the tomato. Once it has been egged move the tomato slice into the breadcrumbs. You will want to be sure to coat all sides of the tomato slice thoroughly with your breadcrumbs. I usually flip my tomato slice once or twice in the bowl to ensure even coating on each side. Once that is thoroughly coated moved it over into the oil and fry it up! You can work the above steps on other slices while you have some finished slices cooking. DO keep an eye on those cooking to ensure that you flip them after a few minutes. Look for a nice brown color on the breadcrumbs. Add additional oil to pan during the cooking to ensure there is always about 1 – 2″ of oil for your tomatoes to cook in.

Once they are a golden brown color move the slice to a plate covered in a paper towel. This will help soak up excess oil from your fried green tomato.

Many people dip their fried green tomatoes in a variety of sauces and dressings. Some popular ones include: Green Goddess dip, Ranch dressing, chipotle dressing and so on. Unfortunately I have not gotten up the courage to try making Green Goddess dip – if you have a recipe for it please do share!! Eating them au natural is also a good treat! Enjoy!

(I apologize in advance for my poor food photography skills) 

image

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