28th Nov 2012. Silvertown, East London. A Green Tomato Taxi jumps a red light. No excuse as the light went to amber over 3 seconds before the light went red.
Video Rating: 5 / 5
Question by Hip_Hip-Jorge!: Getting the batter to stick on Fried Green Tomatoes?
Our family loves fried green tomatoes, but I can never get the batter to stick on the tomatoes.
I use a mixture of corn meal, flour, and milk (with salt & pepper) & the batter always falls off while frying
Any advice to get the batter to stick better?
Best answer:
Answer by ?
sounds like you are using a wet batter… wet stuff does not like to stick to wet stuff try this
1 dredge the slices through cornstarch or flour
2 dip in a beaten egg
3 dredge in a mixture of corn meal salt pepper and flour
4 fry
Give your answer to this question below!
Not to mention that unless you have already crossed the first white line then you are required by the highway code to stop at an amber light…
Pat the tomatoes dry, dip in egg/milk mixture, dip in cornmeal/flour mix. Dip very quickly in egg mix again, then back in the cornmeal. Then fry.
Not 100% this would work with tomatoes, but I made fried artichoke hearts this way and the cornmeal stayed on beautifully. I used a fork and tongs, it was much easier than using my fingers, which always left a big mess everywhere.
after cutting the tomatoes place them on a dry paper towel and cover with a dry paper towel.
let the moisture soak into the paper for 5 minutes.
repeat this process.
mix your dry ingredientwithoutut the salt. Salt removes moisture from foods. You can add your salt after they are fried.
Place your sliced tomatoes in the flour cornmeal mixture. let the tomatoes soak in the flour for 1 minute
remove and let them sit for 2 minutes.
repeat this process
then did in milk and egg mixture ( add 1 egg to mixture)
then dredge in flour on more time. then fry.
season with salt just before serving
chef robert
culinary instructor
author of chef robert presents romantic dinners for two
if your using a batter you must dredge your tomatoes in flour first, that will help the batter adhere to the tomatoe during the frying. after you dredge your tomatoes, knock them on the side of the flour dish to get the excess flour off, you just want a thin layer on before you dredge in your batter