We had fried green tomatoes and fried chicken livers for supper the other evening. Oh and cream gravy. I make livers fairly often but had never made fried green tomatoes (my family made chow chow out of the green ones). Paul told me how to do it and they turned out great, I am a fan!!!!
Green Tomatoes are available early in the season when the vines have put on fruit but it hasn't ripened, sometimes throughout the summer, but especially in the Fall. Tomato plants and fruit will not survive a frost, so as temperatures drop, we have to remove the still-green fruit from the vines. These can be stored to ripen slowly over the winter (I have written before about how to do that), but that is also a perfect time to fry them up and enjoy them like this.
Start with Green Tomatoes. They are very tart, but you can also use "Not Quite Ripe" - turning but still very firm - tomatoes for a sweeter taste. The cream gravy counters the acidic taste very nicely too. It you have had them in past, and they were too sour for you. try them with gravy and see if it doesn't make all the difference! :-)
Slice them thickly, about 1/3 of an inch thick.
Dip tomato slices in flour, then into an egg wash (one egg beaten with 1/4 cup milk), then into bread crumbs. Let sit in a single layer on a cookie sheet for a few minutes so the coatings will stick, then fry slowly until nice and brown.
I used bacon grease to fry them in. About 1/4 inch deep grease in a skillet, get it hot and add the tomato slices in a single layer. Turn the stove down so that they sizzle but not very quickly, you want to fry these slowly. When brown on one side, turn them over and brown the other side.
Drain on brown paper or even a wire rack, or paper towels. Serve warm. We especially like them smothered with cream gravy. Yummmmmm!!!!
Does everyone know how to make cream gravy or would it help if I added instructions?
No comments:
Post a Comment