Fried Green Tomatoes have been a part of our summer eating for as long as I can remember. Every year, when the tomatoes get abundant enough that I can pick the green ones without feeling guilty, I start making them.
Starting from the left: 1/2 cup of plain flour; 1/2 cup of milk and an egg; 1/2 cup corn meal, 1/2 cup of bread crumbs, and, just to make it interesting, 1 Tablespoon Tony Chachere's Creole seasoning. Beat the egg and milk together, and mix the meal, bread crumbs, and seasoning.
Slice some firm, green tomatoes that have been washed and dried. I usually use one tomato per person.
Dip the tomato slice in the flour,
then in the egg/milk mixture, making sure you cover it completely.
Shake off any excess,
then coat with the meal, bread crumbs, and seasoning mixture. I did this with my left hand while I was taking the photos with my right. I'm not all that good at multitasking.
Place in the skillet, which has about 1/4 inch hot oil. I start on medium high, then lower to medium once they get started. It doesn't take long, so watch them carefully and turn when needed.
Drain on paper towels. We had these for lunch with cheeseburger pie and cucumber salad. Yummy!
Last week during the Handy Festival, while eating at Champy's Chicken in Muscle Shoals, we had some Fried Green Tomatoes. They were so good, I thought I needed to revise my recipe. I did a little research, and this is what I came up with.
Starting from the left: 1/2 cup of plain flour; 1/2 cup of milk and an egg; 1/2 cup corn meal, 1/2 cup of bread crumbs, and, just to make it interesting, 1 Tablespoon Tony Chachere's Creole seasoning. Beat the egg and milk together, and mix the meal, bread crumbs, and seasoning.
Slice some firm, green tomatoes that have been washed and dried. I usually use one tomato per person.
Dip the tomato slice in the flour,
then in the egg/milk mixture, making sure you cover it completely.
Shake off any excess,
then coat with the meal, bread crumbs, and seasoning mixture. I did this with my left hand while I was taking the photos with my right. I'm not all that good at multitasking.
Place in the skillet, which has about 1/4 inch hot oil. I start on medium high, then lower to medium once they get started. It doesn't take long, so watch them carefully and turn when needed.
Drain on paper towels. We had these for lunch with cheeseburger pie and cucumber salad. Yummy!
If you are worried that you haven't met your calorie intake for the day, you can add some ranch dressing.
These were delicious, but still not quite like the ones we had at Champy's Chicken. If you happen to have their recipe, would you be kind enough to share it with me? If not, it looks like I will have to hang out at Champy's until I figure it out.
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