You don’t have to be…

…southern born and southern bred to enjoy fried green tomatoes.

Bread ’em and fry ’em….that’s it.

Oh, you can salt them down a bit or soak them….or not.

Use white flour, whole wheat flour, cornmeal, bread crumbs, crunched corn flakes or the whole shebang….whatever works for you.   Low-carbers, almond flour does not work.  Actually, you can skip the flour and just dip in egg. — slice the tomato very thin for this, and it is very yummy.

If you want to add some seasoning and you probably do, add it to your dry mix.  Today, I added about half a teaspoon of rib rub.  It wasn’t enough.  If you’re double-dipping, consider adding a couple dashes of something hot and sexy oops, where did that come from, to the egg.

This batch was made with mostly cornmeal and some whole wheat flour, breaded, dipped in egg, and breaded, again.  Fried in canola.    Makes a thick, crunchy coating and left me thinking, some day I will make homemade tamales, but not today.   Usually, I prefer a lighter coating, but today I wanted some crunch.

Joie de vivre

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6 Responses to You don’t have to be…

  1. tempusflits says:

    “Yes! Yes! Yes! Yes!,” says an Illinois yankee who’s been eating fried green tomatoes since she could toddle. I salute you and agree with you and commend you for spreading this wonderful habit around!

    • Anonymous says:

      Fried tomatoes are like fried okra. They can be enjoyed anywhere, though they’re origins probably are Southern or West Africa before that. As we say in the South, frying makes everything better.

    • Sheri says:

      I agree, it is wonderful and should be shared!

  2. appliejuice says:

    Yummy! I haven’t had fried green tomatoes in like forever.

  3. Donna says:

    I love them too. We have them every summer from out tomato plants. =)

  4. seeker86 says:

    I’ve never had them but they look delicious. Your table is so pretty and inviting.

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