Ingredients: |
Ingredients: Fried Green Tomatoes
from Ezrapoundcake website
For 6 people
3 POUNDS GREEN TOMATOES (ABOUT 6-8 MEDIUM TOMATOES)
3 LARGE EGGS, BEATEN
3/4 CUP WHOLE MILK
3 CUPS PEANUT OIL
3 BATCHES LEE BROS. ALL-PURPOSE FRY DREDGE (SEE BELOW)
KOSHER SALT, IF NEEDED
LEMON JUICE, IF NEEDED
Buttermilk-Lime Dressing
Makes 1 1/4 cups
3/4 CUP WHOLE OR LOWFAT BUTTERMILK
5 TABLESPOONS FRESHLY SQUEEZED LIME JUICE (FROM 3-4 LIMES)
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
1 TABLESPOON HONEY
1/4 CUP FINELY MINCED FRESH BASIL
1/4 CUP FINELY MINCED GREEN ONION
1/4 CUP FINELY MINCED FRESH FLAT-LEAF PARSLEY
1/2 TEASPOON SALT, PLUS MORE TO TASTE
In a small bowl, whisk the ingredients together until thoroughly combined. Cover tightly and store in the refrigerator not more than 2 days.
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Directions: |
Directions:1. Cut out the stem ends from the tomatoes, and slice the, 1/4-inch-thick with a serrated knife; reserve. Whisk the eggs and milk together in a broad, shallow bowl.
2. Pour the oil into a 12-inch skillet, and heat over medium-high heat until the temperature on a candy thermometer reads 365 degrees. (If using a different size skillet or pan, fill with oil to a depth of 1/3 inch.)
3. Heat the oven to 225 degrees. Set a baker’s rack on a cookie sheet on the top rack.
4. Spread the dredge on a large plate or pie pan or in a small, shallow baking pan. Taste the tomatoes. They should have a bright tartness like citrus fruit. If they don’t, sprinkle the slices with salt and lemon juice. Then press 1 tomato slice into the dredge, once on each side, shaking any excess loose. Dunk in the egg mixture, then dredge the slice on both sides again. Shake off any excess ad place the slice on a clean plate. Repeat with more slices until you’ve dredged enough for a batch (3 or 4 slices). With a spatula, transfer the first batch of slices to the oil.
5. As the first batch cooks, dredge the second batch of tomatoes, but keep a watchful eye on the first. Once the slices have fried to a rich golden brown on one side, about 2 minutes, flip them carefully and fry for 2 minutes more, or until golden brown. Transfer the fried tomatoes to a plate lined with a double thickness of paper towels and leave them to drain for 1 minute.
6. Transfer the slices to the baker’s rack in the oven, arranging them in a single layer, so they remain warm and crisp. Repeat with the remaining slices until all the green tomatoes have been fried. Serve right away with Buttermilk-Lime Dressing (see below).
Lee Bros. All-Purpose Fry Dredge
Makes 3/4 cup
1/2 CUP ALL-PURPOSE FLOUR
3 TABLESPOONS STONE-GROUND CORNMEAL
2 TEASPOONS SALT
1 1/2 TEASPOONS FRESHLY GROUND BLACK PEPPER
In a medium bowl, sift the flour, cornmeal, salt, and pepper together twice. Stir and turn out onto a flat surface. Press tomatoes into the mixture on all sides and shake the excess loose. |
This recipe for Fried Green Tomatoes w/buttermilk lime dressing is from