Sunday, October 30, 2011

Fried Green Tomatoes

With the weather here in Seattle deciding to skip fall and head striaght into winter our little garden has suffered the affects. The heirloom tomatoes we planted late this spring were well on their way to becoming big and juicy but once the cold front hit this past week we realized they were not going to make it much longer. My husband (who secretly is a great cook) decided to salvage the big green tomatoes and do what he does best, whip up something from nothing. So a few ingredients later out from our kitchen emerged these. When I bit into it is was crispy and juicy with a little bit of a kick, so delicious! I knew instantly this recipe had to be shared. The tricky part was getting him to write down an actual recipe as he just likes to throw things together. So I had him walk me back through it step by step and I was able to get something down in writing. Enjoy these little bites of golden crispy goodness (I know I did).

Tomatoes dredged in flour, eggs, then flour ready for the deep fryer
Fried for 2-3 minutes until golden brown and crispy


Fried Green Tomatoes

Serves 4


4 green tomatoes cut into ¼ inch rings
1 cup all purpose flour
1 cup Italian breadcrumbs
½ teaspoon cayenne pepper
Pinch of dried cilantro
Kosher salt and pepper to taste
3 eggs
3 tablespoons of milk
Ranch Dressing (for dipping sauce)

1. Preheat deep fryer oil to 350 degrees F.
2. Combine flour, breadcrumbs, and seasonings together and place in a shallow dish.
3. Beat together eggs and milk and place in another shallow dish.
4. Dredge tomatoes through flour mixture, then through the eggs, then back into the flour mixture until well coated. Repeat with the other slices.
5. Add a few pieces to the deep fryer at a time and cook for about 2-3 minutes.

No comments:

Post a Comment

Popular Posts


Sweet Bon Vivant | Creative Commons Attribution- Noncommercial License | Dandy Dandilion Designed by Simply Fabulous Blogger Templates