|Fried green tomatoes dipped in milk, then dredged in a combination of flour, cornmeal and crumbled saltine crackers, then pan fried.|
Fried Green Tomatoes III was looking for a sturdier coating for my fried green tomatoes to use with another recipe that I was working on, so I played around with the way I've been making them for years, and finally settled on this new combination. These green tomatoes turned out fantastic topped with the shrimp with fresh tomato and basil cream sauce I made.
The original coating is a basic blend of cornmeal and all purpose flour, that frankly the perfectionist in me has vacillated between adding to, subtracting from, and changing around anyway over the years. There is only a small window of time to experiment with fried green tomatoes and a gal can only consume so many, after all!
For this recipe, I did want to use some cornmeal, but then thought of how much we love the saltine coated chicken tenders and decided to incorporate some crackers in the coating, along with the cornmeal. I swapped the flour to self rising, in an attempt to have a sturdy coating, but one that also still had a little bit of extra crunch to it.
I really like the texture of the crust I ended up with, and while they worked perfect for my recipe, I also thought that they stood on their own well enough to earn a rightful place here, right next to the original. I might even like them better than the way that I've been making them all along. Be sure to stay tuned for the recipe that I paired these up with too - if you love fried green tomatoes and seafood, I think you'll enjoy what's coming up.
Green tomatoes will soon be gone and out of our reach until next summer, so get them in while you can. Here's how to make this version.
Recipe: Fried Green Tomatoes©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 to 6 servings
- 3 medium sized green tomatoes
- Kosher salt and freshly cracked black pepper, to taste
- 1/4 cup of milk or buttermilk
- 1 large egg
- 1 cup of self rising flour
- 1/4 cup of cornmeal
- 1/4 cup of saltine cracker crumbs
- 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
Slice tomatoes 1/4 to 1/2 inch thick, set on paper towels and sprinkle both sides with salt and pepper. Let rest for 5 minutes. Beat together the milk and egg in a small bowl; set aside. Whisk together the flour, cornmeal, cracker crumbs and Cajun seasoning. Heat 1/2 inch of oil in a skillet over medium high heat.
Dip the tomato slices in the milk, then into the flour mixture, shake off excess and place into the hot oil. Cook until both sides are lightly browned, about 3 to 5 minutes per side, and drain on paper towels. Serve immediately with a dab of mayonnaise, Comeback Sauce, Lazy Man's KetMayo Sauce, or your favorite dipping sauce.
Cook's Note: To make 1 cup of self rising flour substitute, use 1 cup sifted all purpose flour, plus 1-1/2 teaspoons baking powder and 1/8 teaspoon salt.
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