Friday, October 11, 2013

The Local Feed on Fried Green Tomatoes

This week on The Local Feed on WYCE, I talk about fried green tomatoes. Read it below.

Tomatoes ripen with heat. They love the hot nights of August and early September. As what we call ‘good sleeping weather’ comes back to Michigan, the tomatoes slow down. These fabulous morsels fade into fond memories, but markets still sell green tomatoes which are tart, firm, and perfect for frying.

To go with three large green tomatoes, gather up two eggs, about one-half cup each of bread crumbs and of cornmeal and some herbs and spices.

Cut the green tomatoes into half inch thick slices. Make an egg wash by beating the eggs with a small amount of water or milk. In a separate bowl, mix together the 50-50 ratio of bread crumbs and cornmeal, then add one-half teaspoon each of several herbs and spices such as dried oregano, dried basil, garlic powder, and onion powder. Add salt and pepper to the mix.

Heat one-eighth to one-quarter inch of oil over medium heat in a large frying pan. Dip the slices into the egg wash first and then dip them into the crumb and herb mixture. Coat them completely. Fry them until they are browned on both sides and slightly soft in the middle. Drain the slices on a paper towel covered plate.

Serve them as is or with a sour cream topping. They can be a meal all by themselves. Or, they can be a fun side dish.


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