Fried Green Tomatoes - Dallas News |

Fried Green Tomatoes

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Thanks to Masterchef contestant Ben Starr for this recipe.


2-3 green tomatoes (if you or a neighbor doesn't grow tomatoes, they can usually be found at most farmer's markets and decent grocery stores throughout the summer)

Slice the green tomatoes about 1/4" thick. Place them into a large zip-top bag with:

1/2 cup flour
1 teaspoon salt

Inflate the bag and seal it, then shake it wildly until all the tomatoes are covered in flour. Remove them, one slice at a time, dusting off any excess flour, and dip into a bowl containing:

2 eggs, beaten with a splash of water

After dipping the tomato, place into a bowl containing:

1 cup bread crumbs
1 teaspoon each garlic powder and onion powder

Press the crumbs firmly around the tomato to get a nicely packed crust. Set aside until all tomatoes are breaded.

There are 3 ways to fry the tomatoes. The easiest and fastest is to deep fry in canola or peanut oil at 325F until they are golden. You can pan fry them in olive or canola oil for a few minutes per side until nicely browned. Or the healthiest method is to "oven fry" them: preheat a foil-lined baking sheet in a 425F oven for 15 minutes. Remove the sheet, add several glugs of olive oil and evenly distribute it around the baking sheet. Add the tomatoes, and bake at 425F for 8 minutes per side. Salt the slices lightly immediately after cooking.

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