Recipe of the Week
Fried Green Tomatoes
August 12, 2010
These delicious little slices of heaven can be used as a stand alone entrée, a superb side dish or in a kickin' sandwich. Fried green tomatoes are so versatile that we eat as many as possible during the summer months.
*1 Cup flour
* ½ Cup corn meal
*3 Tablespoons white sugar
*1 Tablespoon kosher salt
*1/2 Tablespoon cracked black pepper
*Canola oil for frying
*Your favorite vinegar based hot sauce
Cut the green tomatoes into thick slices. Place them in a container and cover with milk. Let the slices soak for at least 1 hour. When ready to cook, remove the slices from the milk and let them drain. Reserve the milk for the coating process.
Combine all of the ingredients listed above except the milk and the hot sauce. Place the fry mixture in an open bowl for easy access.
Place the drained tomato slices in the fry mixture. Make sure to coat the slice evenly. Quickly dip the slice in the reserved milk and return it to the fry mixture. Recoat the slices evenly and set aside on a plate for frying. Let the slices sit for at least 5 minutes before placing it in the hot oil to cook. The coating adheres to the tomato slice better this way…a nice crunchy batter dipped slice.
Heat ½ inch of canola oil in a Teflon coated frying pan. Place the slices in a single layer in the hot oil. Make sure not to overcrowd the frying pan. Cook each side until nicely browned. Remove the cooked slices from the oil and let them drain on layers of paper towels.
Serve hot, room temperature or cold with plenty of your favorite hot sauce.
I often freeze the leftover slices in a single layer on wax paper. When you are ready to enjoy green tomatoes in the off season, simply thaw them out and reheat in a 325 degree oven.