autumn is the time to enjoy fried green tomatoes. when the temperatures dropped, i gathered all the green tomatoes from the vines in the yard.
since green tomatoes are firm, they work so nicely when battered, keeping their texture and shape. i use 1/2 cup of corn meal and 1/2 cup of flour, mixed with salt and pepper to taste.
then, i use either buttermilk or half and half for coating the tomatoes before the batter step.
by coating the tomatoes, the batter adheres to the slices easily and gives the tomatoes the desired crunch upon eating.
so, to make the fried green tomatoes, first dip the slices into the milk, then coat with batter and place in a hot non-stick skillet. brown and turn until crisp.
to serve: stack into a tower.
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