Sunday, June 24, 2007

Fried Green Tomatoes

How would you go about taking a nice picture of a fried green tomato? I took maybe 30 pictures and not one gave a beautiful representation of a fried green tomato. So, her is the picture I chose to used, for all its worth.

I found some nice firm green tomatoes at the market so I added fried green tomatoes to the menu.

I first washed to tomatoes and sliced them into maybe 1/4 to 1/3 inch slices. Too thin they turn to mush, to thick they burn before they are cooked.

I then laid them out and put salt and pepper on them

I got 4 bowls and filled each with buttermilk, flour (with salt and pepper added), beaten eggs, and bread crumbs.

I then heated a cast iron frying pan up, added oil to about 1/4 inch deep. I then took a slice of tomato dipped it in buttermilk then flour then egg and lastly bread crumbs. I put the tomato into the hot oil (I knew the oil was right because it bubbled when I added the tomato) and repeated with more tomato slices until the pan was full and I turned the heat down a little to keep them from burning. Turn the tomatoes when they are a nice brown on one side and drain on paper towel when the are brown on all sides.

Season with a little more salt and enjoy.

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