Minnesota Cooking: Fried Green Tomatoes - Flour, Egg, Cracker Crumbs
Crispy and Delicious
I Hadn't Eaten Fried Tomatoes in Years
I think that this is the first time I have made fried tomatoes since I moved to the country. We moved out here in 2002, so - yeah, it's been a long time.
I wasn't certain that I even remembered how to make them, but as I said previously, I was making eggplant in the deep fryer for my husband and I decided to make fried tomatoes for myself. The procedure is identical.
I was taught to make them with flour, egg and cracker crumbs, but I have changed the basics to suit myself and my older tastes.
I like the flavor of Frying Magic Seasoning mix, so that is the 'flour' of choice for predipping them. You see, the tomatoes are wet so you dip them into flour so the flour sticks to the wet spots on the tomato. Then, you dip them in eggs that have been broken into a bowl and stirred vigorously with a fork. Then, you dip the piece into crackers that have been crushed into a fine powdered dust.
Then, you put them in a frying pan on medium heat, frying them until the bottom gets a little crispy. Then, you flip them over and repeat the process on the other side.
I Used Three Big Tomatoes
You do not peel the tomatoes. You wash them and slice them, discarding the tops with the green stem. I left my slices a little thicker and they held together better while frying.