Deb's Fried Green Tomatoes
I was just playing around with different ways to fix fried green tomatoes to make them less boring (if there is such a thing) and came up with this...my husband loves loves loves these. He says they are the very best he has ever had. I must say they are pretty yummy and quite satisfying. The seasonings mixed with the cheese just adds a special taste that would compliment just about any dinner as a side or as an appetizer. I hope you Enjoy! :-)
- 2 large
- green tomatoes
- eggs, whole & beaten
- 1/4 c
- cooking oil/olive oil
- 1/2-3/4 c
- parmesan cheese, grated works best
- 1 Tbsp
- basil, dried or fresh
- 1/4 tsp
- garlic powder
- 1 dash(es)
- sea salt, finely ground
- 1 pinch
- black pepper
1In a shallow frying pan heat oil over medium heat until you see tiny bubbles around the bottom of a wooden spoon or a toothpick...this is "Rachael Rays" secret to telling if the oil is hot enough or not. :-) It really works :-)
I normally do this after I get everything else prepared...that way the oil is not getting over heated.
2Slice the green tomatoes into even thin (but not too thin) slices. I slice them to 1/8" thickness.
3in a pie pan mix the parmesan cheese, basil, garlic powder, salt & pepper together.
4In another medium bowl whisk together the eggs until well blended.
5Soak the tomato slices in the egg mixture for at least 2 minutes.
6Dip the egg-soaked tomato slices in the Parmesan cheese mixture, coating both sides.
7Carefully place tomato slices in the heated oil one at a time, leaving enough room in the pan so you can easily but gently flip the slices over slowly...this goes fast after the oil is heated so watch that the tomatoes do not start to burn; if they do, then turn down the heat and/or start with fresh oil. You don't want brown looking tomatoes.
8Cook to the desired doneness and test with a fork. I remove these and place them on a pretty plate after both sides are a golden brown (not dark brown). Enjoy!