Saturday, March 31, 2012
132. Fried Green Tomatoes
This is a treat if you ever get to make this yourself or have it served to you. I love this combination of the tart tomato with the fried crust. The soft interior with the crunchy exterior. My mouth is watering as I type.
BUT, I am too full to eat another bite…LOL
My daughter had never had these before and requested them for dinner this week. We happened to come upon a brand new bin at Whole Foods that had just been freshly stocked with a huge basket of green tomatoes.
We anxiously got our green baggie and started selecting the greenest tomatoes we could find. Three in all. I don't know if you would want to eat more then a couple of slices. For me it is more of a side dish experience.
We have a restaurant in Annapolis called Middletons and they serve delicious fried green tomatoes.
I started off with masa (corn flour) as the main choice for dredging my slices in.
1. I was trying to get away from using white wheat.
2. I just love the flavor of corn anything.
I think it worked perfectly and fried up nice and crispy on the outside while the tomato was soft and warm on the inside.
You can add whatever spices you want to your choice of flour too. This would allow you to change the flavor a bit. Some suggestions would be : cayenne (spicy), grated parm cheese (cheesy) or curry powder to name a few flavors to the flour.
For me, being in the kitchen is always a case of Bill Nye the Science Guy meets Julia Childs. I can't go in and not experiment, try new things, add a little of this, etc… to make it compatible with my families taste buds and I would not expect anything less from you with any of my recipes.
Enjoy these oh so yummy morsels of summer ( I know it's still spring but we are having unusually warm weather on most days…LOL)
Recipe: Fried Green Tomatoes
3 green tomatoes, I like to buy these at Farmer's Markets or Whole Foods
1 cup of masa harina (corn flour)
1/2 tsp of pepper…we like extra pepper in ours
1/2 tsp garlic powder
Canola oil for frying
In a large fry pan, heat enough oil to cover the bottom of your pan…it does not have to be deep and your tomatoes do not need to float.
In two separate bowls add the eggs in one and beat. Add the flour and spices to the second and mix well.
Slice your tomatoes into thick slices. I get about three slices per tomato. If they are too thin they may not hold up as well. I also did not have to remove the slimy seeds inside, my tomatoes did not have many.
When your oil gets hot enough to start frying, dip the tomato slices first in the masa, then the egg and repeat.
I fried the slices until golden brown on each side, about 8 minutes total.
These can be served with ranch or as they are straight out of the pan.