fried green tomato secret?
@hillbillyheart (190)
United States
November 14, 2006 10:48am CST
Is there a secret to getting the coating to stay on fried green tomatoes when they're cooking in the pan? I can't figure it out for the life of me. All of my coating ends up in the bottom of the pan every time. I found a good recipe for un-fried green tomatoes. They're made in the oven. I think I'll give it a shot and I'm sure it's much healthier than frying in all of that grease!
1 response
@tentwo67 (3382)
• United States
16 Nov 06
Are you dipping in egg before putting the coating on? I would have to pull out my book for the full instructions but when I made them I used the recipe out of the Fannie Flagg book and it worked pretty well.
Have you read the book or do you just love the food? I have fallen in love with Fannie Flagg's writing and I just got her newest out of the library.
@hillbillyheart (190)
• United States
16 Nov 06
Yes, I do love Fannie Flagg too. I poured milk over the tomatoes and then dipped them. I knew something wasn't right! I'll try the egg dip next time. I had a bunch of green tomatoes because I go to a farm where you pick your own five gallon bucket for $8 and most of them were still green. We haven't had very warm weather in this area lately so the tomatoes didn't get a chance to ripen on the vine. I was pleased with the my pick though because I canned some of the green tomatoes and now I can have fried green tomatoes in the middle of winter if I want. I'll post a pic of my canned green tomatoes. They look very pretty. Thanks for your response, by the way!
