Monday, November 7, 2011

Fried Green Tomatoes

One dish my husband looks forward to every fall is fried green tomatoes. I was able to get some green tomatoes from a local organic farm. I paid more than I would have normally ($1 a pound) but I felt this was a special request and a gift for my husband.
Making fried green tomatoes is really easy and I have finally found a breading that everyone loved. The only thing about the frying is that I use little oil and it gets dirty so after every 3-4 batches I would have to clean out the pan. I don't have a good solution but it didn't really detract from the process. I set up a funnel with a coffee filter in a jar to dump the oil into and used a paper towel to quickly wipe away the crumbs left behind.
I don't have measurements because this is not really a measurement sort of recipe - it's more a technique.

Fried Green Tomatoes
Large, firm green tomatoes (at least the size of a tennis ball)
Seasoning Salt (I used New Orleans Seasoning)

Slice the tomatoes into 1/2 inch slices, try to keep them uniform but it's okay if there is some variation. Set out four bowls. Pour milk in the first bowl. Place 3/4 cup flour in the second and add seasoning, mix with a fork. Add 2 eggs to the third bowl and beat until combined. In the last bowl put about 3/4 cup of corn meal.
Take a deep skillet and add about 1/2 inch of oil. Let heat up while prepping the tomatoes.
Dip the tomato in the milk. Let drip until not dripping anymore. Cover with flour. Shake of excess. Dip in egg - make sure the entire surface gets egg on it and stays. Let excess drip off. Dip in cornmeal.
Set tomato in oil and let fry until golden. Flip and fry until golden. Let tomato drain on a baking rack layed over a baking sheet.
Serve with gravy or ranch dressing and enjoy.

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