Best Fried Green Tomatoes Tasty Recipes

Tuesday, December 14, 2010

Best Fried Green Tomatoes

"You also can fry up red tomatoes with this recipe however make sure they are now not over ripe or they will be delicate. Serve those tomatoes outside with a pitcher of iced tea one summer season night and revel in the sundown with someone you love."

Ingredients :

4 huge green tomatoes
2 eggs
half of cup milk
1 cup all-purpose flour
half of cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon floor black pepper
1 quart vegetable oil for frying

Instructions :

Prep : 5M	Cook : 4M	Ready in : 20M

Slice tomatoes half inch thick. Discard the ends.
Whisk eggs and milk collectively in a medium-length bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on every other plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg aggregate. Dredge in breadcrumbs to absolutely coat.
In a massive skillet, pour vegetable oil (sufficient so that there is 1/2 inch of oil in the pan) and warmth over a medium warmness. Place tomatoes into the frying pan in batches of 4 or five, depending on the size of your skillet. Do no longer crowd the tomatoes, they must no longer touch every other. When the tomatoes are browned, flip and fry them on the other aspect. Drain them on paper towels.

Notes :

We have determined the dietary value of oil for frying based on a retention cost of 10% after cooking. The actual amount can also range depending on cook dinner time and temperature, ingredient density, and the precise form of oil used.
Reynolds® parchment can be used for easier cleanup/elimination from the pan.

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