This is my brandy new Fried Green Tomatoes recipe. If you like a thicker, crunchier breading on your fried tomatoes, this is the recipe for you! I’ve added a bit of Chipotle Chili Powder, but that is entirely optional.
If you would like to do a few fried summer squash at the same time, time and a half the seasoned flour recipe and follow the same instructions below. It’s ok to fry tomatoes and squash at the same time. I’ll give you pictures of both squash and green tomatoes at the end of the recipe, so you can decide.
2 large green tomatoes
1 cup AP flour
1 ½ tsp baking powder
½ tsp salt
¼ Chili Chipotle powder (optional)
½ tsp pepper
½ tsp garlic powder
1 tsp parsley
½ cup buttermilk (or 1 good TBSP vinegar, fill rest of ½ cup measure with milk)
2 eggs beaten with 1 TBSP water
Canola oil for frying
Slice the tomatoes into ½” slices. Place the slices on a few layers of paper toweling for about fifteen minutes in order to allow some of the water to be absorbed.
In a small wide bowl, mix milk and vinegar with a fork and set aside. (or use real buttermilk).
Sift flour, baking powder, salt, Chipotle powder, pepper, garlic powder, and parsley in a small wide bowl. I use a small strainer to do this quickly, and without having to dirty a lot of dishes. I can use a spoon to fill up the strainer and then shake it right into the bowl I’ll be using for dredging the tomatoes. Set aside.
In a third small bowl, beat eggs and water with fork. Set aside.
Heat a large heavy skillet with about 1 ½” of Canola oil. Once the oil is very hot, dip the tomatoes first in the buttermilk bowl, then dip in the seasoned flour, and then in the beaten egg, and finally back into the seasoned flour. (HA! You get to double dip!). Being cautious of the hot oil, place one piece at a time into the hot oil. Don’t overcrowd the pan. When browned on one side, flip over and brown the other side.
Drain on paper toweling. Run to the table, eating one on the way. They’ll disappear so quickly that you have to make sure you get your fair share. After all . . . you are the Kitchen Diva!
SERVE WITH VARIOUS DIPPING SAUCES: Blue cheese dressing, Italian dressing, hot sauce, Ranch dressing, Honey mustard, Dill dipping sauce, etc.
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By Tika for CHEW WANNA EAT? © 2016