Sunday, September 26, 2010

Fried green tomato recipes


* 1 cup all-purpose flour
* salt
* pepper
* 1 egg
* 1/4 cup milk
* 4 cups fresh bread crumbs
* Kosher salt and freshly ground black pepper
* 4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
* 1/2 cup vegetable oil


Prepare three dredging bowls. Add flour to one, and add salt and pepper until you can taste it in the flour. Then add more.

Combine milk and egg in the second bowl and mix. Put crumbs in third bowl.

If tomatoes are too wet, the flour will be too thick or fall off--if this happens, you might want to pat them dry with a lint free or paper towel.

With fingers or tongs, dredge tomato through flour, then dip in egg mixture and dredge in bread crumbs. Pat breadcrumbs onto tomatoes, adding more if needed. I left the tomatoes sitting on top of the breadcrumbs until Mass K friend was ready to fry them.

Fry them in a non-stick pan with a few tablespoons of oil over medium-high heat. You'll see the skin on the edges of the tomatoes pucker when the slices are cooked. Drain on paper towels.

I used two recipies as sources.


Harriet M. Welsch said...

Your timing is awesome -- I just brought in my first batch of green tomatoes of the year. This sounds fabulous.

Manduca said...

Glad to be timely! Your comment inspired me to clean up the post, replacing the inspiration recipes with the recipes we actually used.

Harriet M. Welsch said...

I'm making some now! I mixed cornmeal and flour half and half, because I like cornmeal. And lacking enough bread, I used panko for the outer layer. I'll let you know how it turns out! I'm very glad to know they worked in the non-stick pan, as all that oil was what has been holding me back from making them. I'll be eating mine with a side of sriracha.

Harriet M. Welsch said...

First batch off the stove -- a big thumbs up for the recipe and the panko, which is light and crispy.