Fried Green Tomatoes??? - Page 2

Earl · July 6, 2009

I fried a couple tonight and pealed them before slicing so the flour would adhere better. Those peels looked to good to toss so I peppered and salted them and tossed them into the flour bag. They fried up scrumptious!

TheClaw · July 6, 2009

Just did some yesterday. Use a large firm green slicer. 3/8 inch thick slices.

1) seasoned with salt and fresh ground pepper
2) coated with yellow corn meal
3) fried 2-3 minutes over high heat in peanut oil (higher smoke point)
4) Drizzled a drop of Tabasco and several drops of Frank's Hot Sauce.

Woo Hoo!!!

Howard

My DW wants me to try a milk and egg wash next time with flour and bread crumbs to try to get them crispier. I'll let you know.

Barbee · July 6, 2009

I dip mine in beaten egg and then roll in either corn meal or fry magic. It's great!

**coronabarb** · July 6, 2009

I never thought of putting Frank's Red Hot on them...YUMMM!!

aninocentangel · July 8, 2009

I use a milk and egg wash, into which I shred a some fresh herbs (basil, oregano and marjoram are popular) and I also season the cornmeal mix that I use. I used to use straight cornmeal or a mix of cornmeal and flour, but I was in a pinch and used a seafood breading that we had. It gives a light, crispy crust, and now I use that straight or add a little more corn meal to it. I usually season the breading too, a little old bay, some pepper flakes, italian seasoning, etc.
Red Hot does sound good

Yummmmm

TheClaw · July 11, 2009

Quote:

Originally Posted by aninocentangel

I use a milk and egg wash, into which I shred a some fresh herbs (basil, oregano and marjoram are popular) and I also season the cornmeal mix that I use. I used to use straight cornmeal or a mix of cornmeal and flour, but I was in a pinch and used a seafood breading that we had. It gives a light, crispy crust, and now I use that straight or add a little more corn meal to it. I usually season the breading too, a little old bay, some pepper flakes, italian seasoning, etc.
Red Hot does sound good

Yummmmm

Tried the seafood breader idea this morning... House-Autry with an egg wash, a drop of Frank's Red Hot at the table.

We tried both whole egg and just egg white and, while there was no discernible difference in flavor, it seemed that the egg white wash did not stick to the tomato slices as well as the whole egg.

Has anybody else tried these variations of egg wash?

Howard

sarivers · July 14, 2009

Have to say, The Claw's fried green tomatoes just keep getting better. They were steaming hot when we cut into them, tangy tasting, crispy on the outside, and oddly (but pleasantly) creamy on the inside. I like them with just a shake of salt after frying, but the Franks is good, too.

Looking forward to Tomatopalooza!

Mrs. Claw

veggie babe · July 16, 2009

Welcome Mrs. Claw. It is so wonerful to have a hubby that cooks.

neva

Tormato · July 17, 2009

Mr. & Mrs. Claw,

I do a double dip. First, coat with flour, dip in egg, and then coat again. The second coating doesn't have to be flour.

Gary

July 6, 2009	#16
Earl Tomatovillian™ Join Date: Jan 2006 Location: SW Ohio Posts: 1,278	I fried a couple tonight and pealed them before slicing so the flour would adhere better. Those peels looked to good to toss so I peppered and salted them and tossed them into the flour bag. They fried up scrumptious! __________________ "Seriously think about what you're about to do/say before you do it and the outcome will always be better." Earl

July 6, 2009	#18
Barbee Tomatovillian™ Join Date: Mar 2008 Location: SW Ohio Posts: 1,818	I dip mine in beaten egg and then roll in either corn meal or fry magic. It's great! __________________ *Barbee*

July 6, 2009	#19
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	I never thought of putting Frank's Red Hot on them...YUMMM!! __________________ Corona~Barb Now an Oregon gal

July 6, 2009	#17
TheClaw Tomatovillian™ Join Date: Mar 2009 Location: Garner, NC Posts: 183	Just did some yesterday. Use a large firm green slicer. 3/8 inch thick slices. 1) seasoned with salt and fresh ground pepper 2) coated with yellow corn meal 3) fried 2-3 minutes over high heat in peanut oil (higher smoke point) 4) Drizzled a drop of Tabasco and several drops of Frank's Hot Sauce. Woo Hoo!!! Howard My DW wants me to try a milk and egg wash next time with flour and bread crumbs to try to get them crispier. I'll let you know.

July 8, 2009	#20
aninocentangel Tomatovillian™ Join Date: Mar 2008 Location: 8a Coastal SC Posts: 251	I use a milk and egg wash, into which I shred a some fresh herbs (basil, oregano and marjoram are popular) and I also season the cornmeal mix that I use. I used to use straight cornmeal or a mix of cornmeal and flour, but I was in a pinch and used a seafood breading that we had. It gives a light, crispy crust, and now I use that straight or add a little more corn meal to it. I usually season the breading too, a little old bay, some pepper flakes, italian seasoning, etc. Red Hot does sound good Yummmmm

July 14, 2009	#22
sarivers Tomatovillian™ Join Date: Jun 2009 Location: Garner, NC Posts: 1	Have to say, The Claw's fried green tomatoes just keep getting better. They were steaming hot when we cut into them, tangy tasting, crispy on the outside, and oddly (but pleasantly) creamy on the inside. I like them with just a shake of salt after frying, but the Franks is good, too. Looking forward to Tomatopalooza! Mrs. Claw

July 16, 2009	#23
veggie babe Tomatovillian™ Join Date: Dec 2008 Location: east texas Posts: 686	Welcome Mrs. Claw. It is so wonerful to have a hubby that cooks. neva

July 17, 2009	#24
Tormato Tomatovillian™ Join Date: Feb 2006 Location: MA Posts: 4,971	Mr. & Mrs. Claw, I do a double dip. First, coat with flour, dip in egg, and then coat again. The second coating doesn't have to be flour. Gary