FRIED GREEN TOMATOES
First off… I’m not a lover of eating plain tomatoes. But.
I have gotten a lot better at eating tomatoes with other food items such as salads, sandwiches and so on…
So as much as these were delicious I needed the good old American ranch “on the side” to make them not so tomatoeish (if thats even a word).
I’m excited because this is my first recipe that I have come up with by myself and not copied from another blog or a cookbook.
This is solely my recipe :)
The batter is simple and not too heavy when breading the tomatoes.
It’s a combination of parmesan cheese and bread crumbs (I prefer Panko).
I had to use a lot of olive oil to fully bread the tomatoes. If you don’t use a good amount of olive oil the breading will stick to the pan and not stay on the tomatoes and will start to burn. This CAN BE avoided if you use a good amount of olive oil and are not too shy on the amount in the pan.
Make sure the olive oil is hot enough that when you add the tomatoes into the pan they sizzle and cook quickly.
These tomatoes were from a co worker so I grabbed a few to try them. It was my first experience eating green tomatoes.
The nice thing about this recipe is that you use one egg, some olive oil, and breading mixture. This combination makes the entire “frying” part not so heavy and when it comes down to it not so fried.
The parmesan cheese is a nice touch to the breading mixture and gives it a good flavor. And who doesn’t love cheese.
I was really happy the way these turned out. I did the same method the other day with some zucchini and squash and the breading didnt come out as nice or tasty.
I lost a lot of the breading in the pan due to the fact that I didn’t use the right amount of olive oil last time.
But this time: what a difference.
Everything is learned through experience.
I prefer breading squash and zucchini but this is just as great!
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