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Ritz-Y Fried Green Tomatoes

From "I'm Just Here For the Food" by Alton Brown. This is one of those trapping-heavy recipes; you'll need three dishes for the dredging ingredients, a rack for draining, and a good set of tongs for flipping the tomatoes in the hot oil. To me, the only way to cook fried green tomatoes is in a cast-iron skillet -- but I'm Southern. ;) The oil temperature is what's written in the recipe - I use a small piece of bread dipped in the egg mixture as a guide; if it sizzles enthusiastically, the oil's ready to go. Prep and cook times are approximate.

Ready In:
1hr
Yields:
Units:

ingredients

directions

  • Slice the tomatoes into 1/4 inch thick rounds, spread them out on a layer of paper towels, and top with another layer of paper towels to drain. Allow the tomatoes to rest/drain for about fifteen minutes.
  • Mix the flour, cornstarch, salt, pepper, and cayenne.
  • In a separate container, beat the eggs until slightly fluffy.
  • Place the cracker crumbs in another container.
  • Heat 1/2 inch of vegetable oil to 350 degrees Farenheit.
  • Season the tomato slices with salt and pepper, dredge in the flour mixture, dip in the egg, then press into the cracker crumbs to coat.
  • With tongs, working in small batches, gently place them in the oil and cook until crisp and brown on one side, then turn and brown the other side.
  • Transfer to a rack as they are done.
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@GoKittenGo
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@GoKittenGo
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"From "I'm Just Here For the Food" by Alton Brown. This is one of those trapping-heavy recipes; you'll need three dishes for the dredging ingredients, a rack for draining, and a good set of tongs for flipping the tomatoes in the hot oil. To me, the only way to cook fried green tomatoes is in a cast-iron skillet -- but I'm Southern. ;) The oil temperature is what's written in the recipe - I use a small piece of bread dipped in the egg mixture as a guide; if it sizzles enthusiastically, the oil's ready to go. Prep and cook times are approximate."
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  1. GoKittenGo
    From "I'm Just Here For the Food" by Alton Brown. This is one of those trapping-heavy recipes; you'll need three dishes for the dredging ingredients, a rack for draining, and a good set of tongs for flipping the tomatoes in the hot oil. To me, the only way to cook fried green tomatoes is in a cast-iron skillet -- but I'm Southern. ;) The oil temperature is what's written in the recipe - I use a small piece of bread dipped in the egg mixture as a guide; if it sizzles enthusiastically, the oil's ready to go. Prep and cook times are approximate.
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