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Fried Green Tomatoes Revisited

July 6, 2012

Our tomato plants are growing like mad in this heat… and we just couldn’t wait to make this yearly treat!!

RECIPE – Fried Green Tomatoes
The Vegetarian Librarian, “…a personal and family favorite.”

A couple of firm, totally green tomatoes
2/3 c. flour (All Purpose or AP+ wheat mix)
3 tbs. cornmeal
Salt & Pepper
You can add garlic powder, cayenne or whatever spice you like to the mix!
Canola for frying medium (a lot)

Mix up the flour, cornmeal, s+p and spices with a fork or the tool from the video. This is your Yankee batter.

Cut green tomatoes in less than 1/4″ slices. If they’re too thick, they won’t cook all the way through.

Dip both sides in batter. If you press down a little bit it will stick to the tomatoes without eggs or milk. Tap off excess batter.

Heat enough canola oil in a heavy bottomed skillet or fry pan so that the tomatoes will not rest on the bottom. In the webisode I used a little less than an inch.

Test after a few minutes by sprinkling a little bit of batter into the oil. If the batter sizzles intensely, then the oil’s ready. If it’s not hot enough, then the tomatoes will soak up too much oil and will end up greasy not crispy.

Place your tomatoes into the oil one at a time until there is a single tomato slice layer across the top of the oil. Careful! Wear an apron–the oil will get a little wild.

Turn the tomatoes as needed with that tool from the video or a fork until both sides of the tomato are golden brown on the edges. This will take about five minutes.

Remove from the oil and place on a plate with paper towels or wire rack with paper towel under it to drain. Salt while still hot.

Repeat until you’ve fried all of your green tomatoes. Eat ’em while they’re hot!

Need more direction? Watch our how-to video on fried green tomatoes from VL Season 1:

One Comment leave one →
  1. July 7, 2012 12:21 am

    Cool! My mom totally panKo fried green tomatoes for dinner too! :)

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