Wednesday, August 6, 2008

Whip it up: Week 5 - Fried Green Tomatoes

So I have quite a few tomatoes that have been green on the vine for a few weeks. My worry about these ripening, is that they will all ripen at the same time and J doesn't really like tomatoes so I was thinking of new ways to use these lovely orbs. We're about to travel to Tennessee so I thought we could try these to get us in the mood. I found a recipe over at the Whistlestop Cafe site, not that I've ever been, but I think I will need to go back and explore soon.
Fried Green Tomatoes

3-4 green tomatoes
1 1/2 cups flour
1/2 cup corn meal
1/2 tsp salt & pepper
vegetable oil

Mix together flour, cornmeal, salt & pepper. Add enough milk to create a thick batter. Heat 2 inches of oil in a large skillet. Batter each tomato slice, and wipe off excess. Carefully place in hot oil, browning on both sides. (may or may not need turning, depending on the amount of oil) To cool, drain in a colander to keep tomatoes from becoming soggy. Salt to taste.

Question time:

Was the recipe easy to follow?
The recipe was easy, although I don't like the vagueness of the amount of milk.

Did the dish taste good?
Well....The tomatoes were very sweet and J thought the batter tasted good, but I did not do a great job of making these and I think I was doomed from the start. There was no planning in the preparation of this recipe. We only had whole wheat flour, I didn't use milk, I used a combination of fat free half and half and water (the only milk like product I had in the house...) so I was doomed from the beginning.

Would you ever make it again?
I want to try to do it again, but do it right this time. It doesn't seem like it should be that hard. Maybe I'd try a recipe that calls for an egg dip, really not sure. But its a great use of green tomatoes. I'd love to try it with a fried egg on top???? hmmmmm ;-)


RA said...

Way to take advantage of your homegrown produce! I am very impressed.

Workinonit said...

I think you need a high temp thermometer (either a high temp one or a candy thermometer go that high). If you don't have the temp right on frying foods they either over cook or just get really oily. I would try again with 330-350 degrees.

Workinonit said...

I think you need a high temperature thermometer (either a high temp one or a candy thermometer will do). The temperature is important to not burn things and if the oil is to cool then food soaks up a lot more oil and get oily. Try it out for vegis at 330-350 degrees.