Fried Green Tomatoes
Ingredients
| 2-3 | green Tomatoes |
| 1 Tbsp | Dijon-Mustard |
| 1 Tsp | Sugar |
| 1/2 Tsp | Salt |
| 1/4 Tsp | Paprika |
| 1 pinch | Cayenne pepper |
| 1 1/2 Tsp | Worcester sauce |
| 1/2 cup | Cornmeal |
| 4 Tbsp | Vegetable oil |
Directions
- Slice tomatoes 1/2 inch thick.
- Scoop flour onto a plate. Whisk all other ingredients (except the vegetable oil) together in a medium-size bowl. Dredge the tomatoes in corn meal, then dip the tomatoes into this mixture, then dredge in the cornmeal again, to completely coat.
- In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Fried Green Tomatoes
Ingredients
| 2-3 | green Tomatoes |
| 1 Tbsp | Dijon-Mustard |
| 1 Tsp | Sugar |
| 1/2 Tsp | Salt |
| 1/4 Tsp | Paprika |
| 1 pinch | Cayenne pepper |
| 1 1/2 Tsp | Worcester sauce |
| 1/2 cup | Cornmeal |
| 4 Tbsp | Vegetable oil |
Directions
- Slice tomatoes 1/2 inch thick.
- Scoop flour onto a plate. Whisk all other ingredients (except the vegetable oil) together in a medium-size bowl. Dredge the tomatoes in corn meal, then dip the tomatoes into this mixture, then dredge in the cornmeal again, to completely coat.
- In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
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