Thread: FGT's

Fried green tomatoes tonight.

Originally Posted by windstone

recipe plzzzzzzzzzzzzzzzzzzz...

Slice your maters, lay them out flat on a couple layers of paper towels and sprinkle with salt and a pinch of sugar. Let them sit for 15 minutes or so, then flip them over and sprinkle them again. Let them sit another 15 - 20 minutes and then blot with a towel. This takes the excess moisture out, which keeps the breading from getting soggy.

Now you do your "dunk" and your "dredge" (Used to love watching Justin Wilson!)

The dredge: cornmeal, flour, salt and pepper. The amount depends on how many maters you're frying up. I use about 60% meal and 40% flour.

The dunk: Whisk up buttermilk and 1 or 2 eggs

Dredge each slice and place on a wire rack. After you've run all the slices through your dredge, dunk each one and dredge again. I get all of mine ready before I start to fry. 2 reasons for this - it's messy and it helps to let your breading sit on the slices for a bit. Next, heat up your skillet and oil. You want about 3/4 inch of oil in your skillet. Not enough to cover the slices, just about 1/2 way up is good. I don't use a thermometer, but it's probably about 360 degrees. You don't want the oil too hot or they'll brown too quickly and be crunchy in the middle. Fry on each side till golden and crispy. Drain on paper towels or a wire rack. Sprinkle with salt as soon as you take them out of the skillet.