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Question by relli: how do i make fried green tomatoes?
or red tomatoes, looking for a yummy way to get them in my diet. any ideas on making tomatoes that taste good.
Best answer:
Answer by Chrissi K
This is one of my favourite internet chefs, and he explains how to make fried green tomatoes.
Give your answer to this question below!
I haven’t seen the lifeguard chu-hi or that redeye drink in stores. What’s big now over here are these Asahi ハイリキ chu-hi’s which are between 7 and 9% alcohol. I don’t really like chu-hi’s that much due to the sugar content, but now and then they’re ok. Haha, you hate beer and you hate tomatoes… Well, that drink was clearly a winning combination for you =D
I saw this at a lawson last week and though to myself “yuck that must be terrible” thanks for confirming my thoughts.
It was a drink that they had released a while back. It’s gone now but you can see it in a video I posted. Just put “power squash okininjakitty” into the search bar and you should find it right away.
I have had Clamato which has spices, tomato juice and clam juice with beer! It’s pretty good but one was good enough for me!
I’m kinda scared of the weird single cans of chew hi and tomato beer blend. What was the dragonball squash drink you said something about at the end? My husband is a nerd for dragonball z and always wants to try the different snacks and drinks here.
http://www.quick-and-easy-dinner.com/fried-green-tomatoes.html
Here’s how I make them
well i season them with salt,pepper, garlic powder, and onion powder. celery salt tastes good too. some people like them spicy so you can sprinkle cayenne pepper on them but i don’t like them spicy. i dredge them in flour,then in beaten eggs, and then in corn meal or panko bread crumbs. i fry them until the coating is nice and brown. they are good.i only fry green ones, they are sturdier.
you could fry them in olive oil and just add some fresh herbs with salt and pepper.
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The tomatoes are usually cut into 1/4 inch slices, dipped in buttermilk and coated with cornmeal, breadcrumbs, or flour, then fried in hot oil or grease for about 3 minutes on each side until the bottoms are browned. Alternatively, one can dip the tomatoes into beaten eggs before coating with meal for a firmer dish.
The traditional recipe consists of green tomatoes sliced thinly and coated in plain coarse cornmeal. The tomatoes are then pan fried in vegetable oil up to a depth slightly shallower than the thickness of the slices. This keeps the tomatoes from floating, allowing gravity to hold the cornmeal to the bottom side. Oil may be drizzled over the top to allow it to firm up also. The reason for all this is that cornmeal without a “wash” like eggs tends to fall off in the oil; however, with a wash, the meal becomes thick and not nearly as crunchy. The tomatoes are flipped after a minute or so, depending on oil temperature. They are cooked to a golden brown and season with salt and pepper.
Alternatively, tomatoes can be fried in bacon fat.
I dip mine in flour first…then the egg/milk mixture and lay in the hot oil. You can double dip for extra crispy.They fry quickly so watch and turn as needed.