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fried green tomatoes?


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Has anyone done this before?

Any tips?

I've done it, and it's pretty easy. Slice the tomatoes on the thick side, at least 1/4" to 1/2".

Then prepare three bowls:

  • flour (white is fine, whole wheat will also work), seasoned with salt and pepper if you want
  • beaten egg, thinned with a bit of water or milk if you like
  • breadcrumbs, seasoned if/however you like

You'll also need a heated skillet (medium-high heat, tops) with a fair amount of oil (1/8" - 1/4" in it); this will be "shallow" frying, as opposed to deep frying, but you still want the tomatoes semi-immersed in the oil.

Pat the tomato slices dry with a paper towel, and then dip them in the flour, making sure they're completely dusted with it; shake off the excess. Then dip the slices in the beaten egg, again making sure to cover them, and letting the excess drip off. After the egg, dip them into the breadcrumbs, again making sure to cover them; you can also pick up breadcrumbs with your fingers and press them into the slices. (This flour/egg/breadcrumbs technique also works well for other fryable things. The flour sticks to the food, the egg sticks to the flour, and the breadcrumbs stick to the egg.)

After the coating them in the breadcrumbs, put them into the skillet. Important tip: to put them in, first put one edge down, then carefully lay the slice down, but do this making sure to lay the slice down away from you. That way, if the oil splatters, it'll splatter away from you. (The oil should come about halfway up the slices when they're laid down in the oil. Again, this isn't fully-immersed deep-frying, it's more like really oily sauteeing.) Be careful not to crowd the pan.

Let them fry for a while, minutes maybe, until the skillet side of the tomatoes is golden brown; flip them carefully, again making sure to lay them down away from you. Let the other side fry for a while (not too many minutes, probably fewer than the first side), then remove the slices, and place on a plate that's covered in a layer or two of paper towel, patting down the towel on the top side of the slices after they're placed; this helps absorb excess oil.

After letting them sit briefly (a minute, maybe), serve.



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