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Full Online Book HomeLearning KitchenVegetables - Tomato - Fried Green Tomatoes By Fred In Co
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Vegetables - Tomato -  Fried Green Tomatoes  By Fred In Co Post by :codrut2004 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3299

Click below to download : Vegetables - Tomato - Fried Green Tomatoes By Fred In Co (Format : PDF)

Vegetables - Tomato - Fried Green Tomatoes By Fred In Co

Source - The Flying Biscuit Cafe

6 cups canola oil
4 green tomatoes, medium size
3 cups all-purpose flour (1 1/2 cups of flour reserved for the cornmeal breading mix)
2 1/2 cups milk
2 large eggs
1/2 cup cornmeal
1 tablespoon kosher salt
1 tablespoon celery salt
1/2 tablespoon cayenne pepper
1 tablespoon ground black pepper
1 teaspoon onion powder
Pinch paprika
4 ounces goat cheese
2 cups The Flying Biscuit Cashew Relish, recipe follows

While preparing the dipping process for the tomatoes, heat oil in large pot until the oil reaches 350 degrees F. You will need a slotted spoon to drop the tomatoes into the hot oil. De-core and cut the ends off green tomatoes. Cut tomatoes 1/2-inch thick and set aside in medium bowl.

In small bowl, set aside 1 1/2 cups all-purpose flour. In medium bowl, mix milk and eggs to create an egg wash. In large bowl, combine remaining flour, cornmeal and salt. Add celery salt, cayenne, pepper, onion powder, and paprika. This is the cornmeal breading mixture for the tomatoes.

Line a sheet pan with parchment paper to place the breaded tomatoes on after final dredging. Begin the dipping process by dredging the tomatoes in the all-purpose flour, then the egg wash, and finally through the cornmeal breading mixture. Repeat this process until all the tomatoes are breaded. Once the oil has reached 350 degrees F, begin frying until golden brown. Tomatoes will float to the top when finished cooking. Drain on paper towels. Garnish with cashew relish and finish with a dollop of goat cheese.

Cashew Relish:
1/3 cup fresh cilantro
2 large red jalapenos
1 1/2 cups cashews
3/4 cup honey
1/3 cup white vinegar

Clean and pick cilantro leaves off stems. Cut stems off jalapenos and roughly chop. Combine cashews, chopped jalapenos and cilantro in food processor and pulse until combined. Do not puree, it should be a rustic mix. Pour mixture into bowl, and add honey and vinegar and mix thoroughly.
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Vegetables - Tomato -  Fried Green Tomatoes By Kayce Vegetables - Tomato - Fried Green Tomatoes By Kayce

Vegetables - Tomato -  Fried Green Tomatoes By Kayce
4 to 6 green tomatoes, sliced 1/4-inch thick salt and pepper flour for dusting 2 eggs, beaten cornmeal bacon grease or vegetable oil Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal. Fry in hot grease or oil until browned, turning gently (about 3 minutes each side). Keep warm in a low 200° to 250° oven if frying in batches.

Vegetables - Fried Green Tomatoes Vegetables - Fried Green Tomatoes

Vegetables - Fried Green Tomatoes
1 lb. sliced green tomatoes 1 cup flour 1 cup cornmeal MayonnaiseSalt and paprika to tasteCombine flour and cornmeal.Slice green tomatoes in 1/4" thick slices. Dip into flour mixture and fry in hot oil until golden brown on both sides.Mix mayonnaise (as much as desired) with salt and paprika to taste.Serve fried green tomatoes with mayonnaise for dipping.