Monday, October 31, 2011

Fried Green Tomatoes

I suppose green tomatoes aren't exactly the kind of food that you can pick up at the grocery store, so this is kind of an obnoxious recipe. However, Mark's parent's sent us back to DC with a paper bag full of green tomatoes and I was more than happy to think of ways to eat them up. Often times, I find that the most obvious route is the best route for a reason. It works. Fried Green Tomatoes are a delicious southern staple for a reason. They are truly delicious in their simplicity. Crispy, breaded and fried, but clean and tart inside. They really work and I really love them. Mark isn't generally a fan, and let me know as much when I started making them. Even he cleared his plate. Always a good sign. You need to make these right when you want to eat them and you should limit your quantity only to as many as you actually want to eat. Like all fried foods, they don't have a long shelf life. Get 'em while they're hot.
Fried Green Tomatoes(makes 8-10 slices)
3-4 medium green tomatoes
1/2 cup corn flour
1 Tbs. paprika
2 eggs
1 Tbs. hot sauce
vegetable oil
salt and pepper

1. Slice the tomatoes into thick slices and sprinkles with salt.

2. Mix together corn flour, paprika, and 1 tsp. salt and 1/2 tsp. pepper on a plate.

3. In a shallow bowl, whisk together eggs and hot sauce with 1/2 tsp. salt.

4. To get a nice, crispy tomato, I dredge them in flour first, then the egg mixture and then back into the flour.

5. Heat 1 inch of oil (quantity will depend on the size of your pan) over medium-high heat until nice and hot. Carefully add your tomatoes.

6. Cook for 3-4 minutes per side, until crispy.

7. Remove the tomatoes from the oil to a paper towel-lined plate and eat as soon as they are cool enough to handle.

Boo! These beauties were made (in order from left to right) by Pete, me, Whitney, and Mark. You be the judge on which Jack-o-lantern is best. I love them all, but I am obviously partial to Mark's Cyclops!

One Year Ago:
Sweet Potato Mini-Muffins

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