User:Tattoodwaitress/sandbox/Fried Green Tomatoes 2

Fresh green tomatoes from the garden make for a beautiful plate of Fried Green Tomatoes…. The idea for these tasty morsels was born after I watched the movie with the same name.

Fried Green Tomatoes

3 green tomatoes med to large (sliced about 1/4 inch thick) 3 red tomatoes med to large (sliced about 1/4 inch thick) Keep red ones chilling till you are ready for them. 3 eggs - beaten then add Approx 1/4 milk or little bit less Bread crumbs (Italian flavor) I use 1/2 of a small container (I think its about 15oz container) 1/2 cup grated Parmesan Cheese (the real stuff its worth the money) Red pepper flakes (to taste spicy or no however you like) Salt and Pepper (dash and dash) Cayenne Pepper (I use 1/4 teas to 1 teaspoon depending upon the eaters present)

Dip each GREEN slice of tomato in flour. I put the flour in a zip-lock bag throw all the slices in…. zip it up and shake. Then place on a plate till u r ready for them. If you put them in the fridge to keep them cold while preparing the other stuff it helps them to be crispier after frying and it also helps the coating to adhere to the tomato better as well. I don’t know how that works, but it does.

In small bowl….

3 eggs - beaten then add approx 1/4 milk or little bit less

In a separate bowl….

Mix together Bread crumbs (Italian flavor) I use 1/2 of the smaller container (I think its about 15oz container) 1/2 cup grated Parmesan Cheese (the real stuff its worth the money) Red pepper flakes (to taste spicy or no however you like) Salt and Pepper (dash and dash) Cayenne Pepper (I use 1/4 teas to 1 teaspoon depending upon the eaters present)

As you can see all of the measurements are not exact, normal for my recipes, its not rocket science. If it were I probably would not enjoy it so much =), and this is a very forgiving recipe.

Dip each floured slice of tomato (green) in the egg… let excess drip off. Then dip into the breadcrumb mixture. Be sure to coat each side well. Do NOT dip the red slices in flour, these will not be fried at all. When I am not in a hurry, which is most of the time, I actually dip each green slice twice to give an extra thick coating. So I would Flour, then dip in egg, then dip in breadcrumbs, then back into the egg and again in the breadcrumbs……….. however once will suffice as long as well covered. A good coating helps to keep the coating from falling off while frying.

Allowing the slices to “set" after coating (in the fridge) about 5-10 minutes is plenty, this is also not an absolutely required step either, however, as I said above it helps to keep the coating on the tomatoes while frying………

You will need oil for frying, you want at least 1" of oil in the pan. I use a “Fry Daddy" but you don’t have to have one of those…. I heat the oil to 425, as high as the fryer will go, but in a regular pan you want it hot enough to fry quickly but not burn. The end result is warm all the way through, firm, but not mushy. Fry till golden brown. It is good to do a “test" slice, to see if the oil is not hot enough or too hot.

To plate up: Place one fried green tomato on the plate. Sprinkle with a little extra Parmesan cheese. Layer a red tomato on top with a lot more Parmesan and a sprinkle of Cayenne. Voila you are done!

The hot and cold seem to compliment each other, the Parmesan and the Cayenne add a zing to flavor that the green tomatoes do not have. Genius =)