Jul. 6, 2007 - Foto Friday
For this week's Foto Friday I am featuring Fried Green Tomatoes.
Yes, we do eat these things. It is a rare treat. Since i have my own tomato plants this year i am not at the mercy of having to go to the farmer's market in hopes of finding some green tomatoes. Or the rare occasion i have found some at the grocer, in which case the cashier generally thinks they are apples.
Anyhow, my mom made these and my best friend makes them, too. She was so awesome as to make me a batch when i was on bedrest with one of my pregnancies. A true friend!
My husband had never had them when we married and he is not a tomato fan in general, but he loves my fried green tomatoes. I'm still working on my kids liking them. They aren't tomato fans, either.
Start with some nice green tomatoes, almost ready to ripen, but i don't like mine to be pink.
Slice your tomatoes. I like mine to be thin, but not terribly thin. About 1/4 inch, i guess.
Most folks use egg to dip their tomatoes, but since we have egg allergies we use milk and i add a bit of egg replacer (mostly it is baking soda). I used whole wheat pastry flour and added salt to it for the breading. About 1 tsp salt to 1 cup of flour. I always end up adding more flour and salt to the bowl and i never measure, so do it to your taste. Many folks prefer to use cornmeal rather than flour or to mix the two, but we like ours with just flour and the whole wheat flour works beautifully.
You'll also need a good pan and some cooking oil. I think i used canola this time. Get it nice and hot before you start adding tomatoes.
i dip the sliced tomato in the milk, then coat both sides with flour, then milk again and flour for a second coating then i put them in the hot oil. When they start to turn golden, flip them over. They don't take long.
Voila! There you have it. It's best to eat them while they are hot or at least still warm. The restaraunts where i have seen them serve them with ranch dressing to dip them. It's okay that way, but i like mine just by themselves.
| 
