Recipe for Fried Tomatoes

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Recipe for Fried Tomatoes

Being born and raised in the South, I was introduced to fried green tomatoes at an early age. As a matter of fact, they are one of my favorite foods. The problem with green tomatoes is that they sometimes begin to ripen before you get a chance to cook them. Don’t fret, an almost green tomato is just as good fried, and has a lot more flavor.  

Ingredients

4 large tomatoes (tomatoes should be firm and the skin should be light orange/pink in color)

½ cup butter milk

1 large egg

1 cup flour

¼ cup corn meal

1 tablespoon bread crumbs (optional for extra crispness)

1 teaspoon salt

¼ teaspoon pepper

1 quart vegetable oil for frying

How to prepare

  1. Slice tomatoes 1/3 inch thick
  2. Combine butter milk and egg in medium-size bowl and set aside
  3. Combine flour, corn meal, bread crumbs, salt and pepper in a medium-size bowl
  4. Pour vegetable oil in a large skillet (the oil should be about ½ the depth of the tomato slices). Heat the oil to 375 degrees before you begin to place the tomatoes.
  5. Dip tomato slices in the butter milk and egg mixture; then dredge in the flour and cornmeal mixture until completely coated
  6. Place tomatoes in skillet in batches (tomatoes should not touch)
  7. Cook until browned and flip them to the other side
  8. Drain tomatoes on paper towels
  9. Serve with your favorite dipping sauce

Yield

 Makes 4 to 6 servings.

by Eddie Dwyer

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