Wednesday, July 18, 2012

Fried Green Tomatoes


  • 2 large green tomatoes, sliced
  • 2 eggs, beat with a fork
  • 1/2-3/4 cup skim milk
  • 3/4 cup AP flour*
  • 3/4 cup AP flour PLUS 1/2 cup seasoned bread crumbs
  • 1/2 tsp garlic salt
  • 1/2 tsp black pepper
  • oil, for frying

  1. Gather all ingredients.
  2. Slice tomatoes in thick slices (about 1/2 inch thick).
  3. In 3 separate, shallow containers set up dredging line.  1st shallow container:  3/4 cup AP flour (unseasoned) to coat sliced green tomatoes.  2nd container:  skim milk and egg mixture.  3rd container:  3/4 cup AP flour PLUS seasoned bread crumbs, garlic salt and black pepper.
  4. Heat oil in frying pain over medium heat.
  5. Dredge each side of each green tomato slice in order of the 1st, 2nd, and 3rd containers.  Use tongs or will be messy.  (Messy is good!)
  6. When oil is ready, carefully place battered tomato slice in hot oil and fry on both sides until golden brown.  (About 2 minutes per side.)
  7. Remove fried green tomato slices from hot oil, and lay on a paper towel covered plate to cool and drain.
  8. Be prepared to be swarmed by eager eaters - these don't last long!

Hints:  Ranch dressing for dipping or zatziki sauce (my preference) goes well with these yummy slices.  Instead of a traditional BLT, try substituting one of these slices for the red tomato slice in your sandwich.  When looking for green tomatoes, choose firm unbruised fruit.  I found our green tomatoes at the local Farmer's Market.  (Sadly my tomato plant is growing and growing but not producing fruit.)  Enjoy!!

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