BOOKS AND SPOONS
  • Home
  • Books
  • Spoons
  • About
  • Contact
  • Home
  • Books
  • Spoons
  • About
  • Contact

Books & Spoons Recipe for THE FRIED GREEN TOMATOES

25/8/2017

0 Comments

 
Picture
When the movie Fried Green Tomatoes came out 1992 I was fascinated by its name and the thought of how that dish would actually taste, and why green tomatoes in the first place. For the young northern European ears and mind, it just sounded like something very exotic.
Well, all these years have passed, and even though I went to college in the States, and lived there for several years, I never ate fried green tomatoes - before this summer! Oh, and I loved them, the taste, the texture, all of it! 

Like most breaded, fried things, it can be a bit messy to make, but it was fun to do it with friends, and the results are worth any possible mess you will have to clean up. 
And of course, it is green tomatoes, since they are solid enough to hold the form as they are worked on and fired. 
I have no claim to this recipe, it was one that we used and it was handed to me. I did alter a number of eggs and the amount of breadcrumbs since we had way too much left over when we were done. 
Picture
Picture
Picture
Picture
We served them on the side of a well-marinated beef, and it was a lovely meal, indeed. The fact that the tomatoes came from the home garden made the meal even more special and tasty, in my opinion. 
I hope you are enjoying the last days of summer with some home-grown produce.
Till next time
~ Cheers!
Picture
Picture

FRIED GREEN TOMATOES

  • Oil
  • 4 green tomatoes, cut into 1/4-inch rings
  • Kosher salt and freshly ground black pepper
  • 3/4 cup all-purpose flour
  • 1 tablespoon garlic powder
  • 2 eggs
  • 2 tablespoons milk
  • 1 cups panko bread crumbs
  • Pinch cayenne pepper
  • Pinch paprika
  1. Preheat oil to 350F / 180C.
  2. Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. 
  3. In another shallow dish, beat eggs with the milk. 
  4. In another dish, mix bread crumbs with cayenne and paprika. 
  5. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. 
  6. Add only a few pieces to the fryer at a time, so they can cook evenly about 2 to 3 minutes. 
  7. Drain on paper towels 
0 Comments



Leave a Reply.

    Picture

    SOCIAL MEDIA

    Picture
    FACEBOOK
    Picture
    PINTEREST
    Picture
    ​TWITTER
    Picture
    BLOGLOVIN
    Picture
    INSTAGRAM

    Archives

    September 2019
    August 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    December 2018
    October 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014

Powered by Create your own unique website with customizable templates.