Fried Green Tomatoes

 Have you ever tried fried green tomatoes? 

     The first time I tried green tomatoes I was living with my youngest daughter in Chattanooga, TN. She was in college and working at Easy's Bistro. The restaurant was brand new and my daughter was part of the opening crew. She started talking to me about the great food they served and Chef Eric Neil the creator. One day she invited me to have dinner there with her. I was very excited to try the food she kept talking about every day. To my surprise one of the appetizers she selected was fried green tomatoes and they were delightful. 
                     
      The second time I tried them was a few months ago when I visited Disney world for my grandson's birthday. My Son-in-law took us to a restaurant in downtown Disney called Homecoming. I was so pleased when I look at the menu and I read that they had 'Fried green tomatoes' as an appetizer. These were different than the first ones I had tried but the combination of flavors and textures was incredible! 

         Following my second taste of fried green tomatoes I started thinking about making my own version for my family. After some research I started writing and testing  in my kitchen different combinations of flavors and textures. My family chose  this one as their favorite. 
Ingredients:

2 large green tomatoes, 1/4 inch slices
salt and ground black pepper to taste

 2 eggs  
3 tablespoon of whole milk

 1 cup all-purpose flour
1/2 cup fine cornmeal
1 1/2 cup Panko bread crumbs
1/2 teaspoon sea salt 
1/2 teaspoon sweet paprika
For the sauce:

1/2 cup organic mayonnaise 
 1/4 cup sour cream
1 tablespoon freshly squeeze lemon juice
1/4 teaspoon cayenne  pepper
1 tablespoon organic ketchup or more to taste
For the Garnish:

 1/4 cup diced prosciutto

 To make the sauce combine all the ingredients in a small ceramic or glass bowl, cover and transfer to the refrigerator until needed.

 To make the green tomatoes: 

Season the green tomatoes with salt and pepper on both sides and transfer to a wire rack to drain some of the water from the tomatoes.

 Combine the cornmeal, panko bread crumbs, salt and paprika into a large plate.

Mix the egg and milk together in a shallow dish.

Place the all-purpose flour in a large plate.

  One at a time dredge the tomato slices into the all-purpose  flour. Dig in the egg mixture and then into the breadcrumbs mixture and press lightly.

 As you go arrange the tomatoes in a single layer on a baking sheet, cover with plastic wrap and transfer to the freezer until you are ready to fry then.

 Heat the oil in a medium skillet over medium heat. Add the tomatoes 4 pieces at a time. Fry for 2 minute per side or until the tomatoes are crisp and golden brown. Drain over paper towels.

Transfer to a serving dish and garnish with diced prosciutto and the sauce.
Note:

    When testing the recipes, I discovered that the flavor of the tomatoes when they begin to ripen is more fruity than the very green ones.  We liked the flavor of those tomatoes better. 

Comments

Post a Comment

Surullitos fritos (corn sticks with cheese)

Surullitos fritos(corn sticks with cheese)

Image
      Fried corn sticks or (surullitos de maiz con queso) are one of the most popular appetizers in Puerto Rico. The combination of fine cornmeal and sharp cheddar cheese give them a crunchy texture and unique flavor. Serve them at your next party and your guests are going to be pleased.                                                              dessertsandgoodfood.blogspot.com Ingredients: 1 1/2 cups of water 1/2 teaspoon salt 2 tablespoons unsalted butter 2 cups fine corn flour  1 1/2 shredded sharp cheddar cheese  Oil to fry 1 cup of water at room temperature   in a small bowl In a medium saucepan over high heat add the water, salt, butter and bring to a boil. In a heat resistant bowl add the corn flour and the cheese and mix well. Carefully pour the boiling water over the flour and mix quickly until all the flour is wet. Let it cool for a few minutes until it's cool enough to handle. Place a silicone mat or parchment paper on a baking tray and
Read more

Vanilla Flan

Image
     This is the first flan recipe that I learned how to make. It is simple, delicious with a creamy texture that melts in your mouth. Use the best vanilla you can find it is worth it.                    This photo was taken a few years ago when I was in culinary school. That day the teacher wanted everybody to bring something from home to share an I was so happy that everybody loved my flan including my teacher.               Ingredients: 1 can condensed milk 1 can evaporated milk 1 cup of heavy cream 4 eggs 4 eggs yolks 1 tablespoon vanilla extract 1 Caramel recipe, refer to the post of  'Caramel for flan or bread pudding' 1- 8 x 8 x 2 cake pan 1 large roasting pan for (Bain Marie) Carefully pour the caramel into the cake pan and coat the bottom and the sides of the pan with the caramel. Set aside to cool.   Combine the condensed milk and evaporated milk into the blender. Mix for 1 minute and scrape down the mixture. Mix for 30 seconds. Add the eggs
Read more

Coquito Ice Cream

Image
 The inspiration for this this lovely and refreshing ice cream comes from Puerto Rico's traditional drink for Christmas called Coquito. Rich, smooth and creamy this delightful ice cream is a perfect match for summer hot weather.                                                          Ingredients: 1 cup heavy cream 4 egg yolks 2 tablespoon granulated sugar pinch of salt 1 cinnamon stick 1 can condensed milk 1 can coconut milk 2 teaspoon vanilla extract pinch of nutmeg  1 tablespoon coconut rum(optional) In a small saucepan mix the egg yolks with the sugar. Add the heavy cream, the cinnamon stick, a pinch of salt then mix until combined.  Heat the mixture over simmering water stirring constantly with a wooden spoon or until it thickens enough to coat a back of the spoon (nape).  Remove from the heat and continue to stir for a few seconds to keep the mixture from overcooking.   Remove the cinnamon stick and set aside. In the blender combine the condensed milk an
Read more