Tuesday, 14 May 2013

My Fried Green Tomatoes

NAME: _My Fried Green Tomatoes

green tomatoes
1 cup flour
1 cup fine corn meal
2 raw eggs
2 tbsp milk
1 tsp fine ground cumin
1 tsp fine salt
pinch of fine salt
1 - 2 cup oil. (EVOO, rice bran, grapeseed mix is good)

(See notes) Prepare tomatoes as per the Notes. Place plain flour in a small bowl, corn meal in another small bowl mixed with cumin and salt, Beat eggs, milk, and pinch of salt in a third small bowl.

Put oil into a heavy frypan and heat just under smoking heat, maintain this temperature.

Dip tomato pieces into egg, dredge in flour, dip in egg, and finally dredge in corn meal, then place in frypan and fry, turning often, until golden to lightly browned, drain on a slice of bread or some paper towel.

Prepare in small batches, as if you leave coated pieces laying around for five minutes, the salt will draw moisture, and the coating may try to drip off the pieces.

If you turn them gently, and only turn them once the underneath side has browned, you should be able to keep all the coating on the tomato rather than crumbling all into the frypan.

As a side dish, best served hot.

I was lucky enough to have a crop of cherry tomatoes late in the season that were not going to ripen, and they are too small to slice, so I just cut them in half. That meant a large surface of smooth skin, which the initial flour would not have stuck well to. Hence the double dipping procedure.

If you have larger green tomatoes that can be sliced about 7mm thick, do so, if you have cherry tomatoes, halves should be no thicker than 7mm, if they are larger (grape tomatoes) perhaps quarter them. The idea is that the thickness should be such that the inside of the slice/half/quarter cooks just soft in the time it takes for the crumbing to brown.


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