Friday, October 5, 2012

"Fried" Green Tomatoes

I have been holding off on this recipe because it is another "fried" recipe and I am not usually a "fried" kind of gal. So then, on my second batch, I BAKED them.

Voila!! Now you have a recipe that can be made the healthier way, or the other way. (They were both delicious!)

I must admit, I have long been a fan of the movie with Kathy Bates, but the actual thought of eating fried green tomatoes never appealed to me. This past year I saw them at the state fair and thought, "really!? What is the big deal! " Well, I decided to find out.

The minute I took that very first bite, I knew I was in love. They are scrumptious!! Salty, crunchy, and  slightly sweet!! Todd and I actually fought over the last one. (I won.) 

Get curious and try them!

"Fried" Green Tomatoes
Serves: 2-4

3-4 large/medium green tomatoes
1 egg, lightly beaten
1/4 cup buttermilk. (I used 2%)
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon cayenne pepper, optional
1 teaspoon garlic powder
Salt and Pepper, to taste
Ranch dressing, for dipping

Preheat oven to 425°F

Slice tomatoes in 1/4" slices; set aside

Pull out three shallow bowls. In one, lightly beat egg and buttermilk.
In the second, add 1/4 cup all-purpose flour and in the third, combine the remaining 1/4 cup all-purpose flour, cornmeal, salt, pepper, cayenne pepper, and garlic powder. Stir to combine.

Using a fork, dredge each tomato slice in plain flour first, then in egg mixture, and then in cornmeal mixture.

Place tomatoes on to a baking sheet lined with parchment paper and cook for 10 minutes or until the tops appear crispy. Using a pair of tongs or a fork, flip the tomatoes over, being careful not to pull of the coating. Once all tomatoes are turned over, continue to cook for another 10 minutes, or until golden brown and crispy. Remove from oven and add salt and pepper while hot!

Serve warm with a dipping sauce of your choice, or by themselves!

Alternative Frying Method. 
Heat 1/2-3/4 cup canola or vegetable oil in a dutch oven and heat to 350°F
Once all the tomatoes are dredged in coating, work in small batches and fry tomatoes until golden brown and crispy and place on paper towels to dry. Sprinkle with Salt and pepper and enjoy while hot.

Have a wonderful weekend everyone!!

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