November 16, 2004

finally, those damn tomatoes get fried

In an act of sheer pigheaded will, I carved out time to fry the last two green tomatoes. I sliced them about 1/4" thick, dredged in beaten egg thinned with a tablespoon of water, and then in seasoned breadcrumbs (I used italian flavored ones, with some extra black pepper and hot paprika added). Fried them in about 1/8" of canola oil over medium heat just till golden brown & crunchy. Served with plain baked chicken legs & rice & veg. Yum.

Posted by foodnerd at November 16, 2004 10:10 AM

I'd suggest a quick dredge in flour before the egg, but that's just me.

Great website.

Posted by: Robert at December 5, 2004 03:18 PM
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