Kat Robinson's Fried Green Tomatoes
By: Elizabeth Mcguire
Updated: July 14, 2011
Click here to watch: Part 1; Part 2.
Two green tomatoes, sliced 1/8 to 1/4 inch thick
Place pan and enough oil to cover the bottom of the pan on burner heated to medium high (cast iron is preferred)
Dry-batter twice and deep fry.
Dry ingredients:
1/2 cup all-purpose flour
1/2 cup corn meal mix
(Kat uses her own War Eagle Cornmeal to all purpose flour mix for my cornmeal mix, but she's also used Martha White and says either is fine).
Wet ingredients:
One egg - beat egg until it lightens
Splash of milk or buttermilk (1/4 cup)
several grinds of salt and pepper
Preparation:
Heat frying pan (cast iron preferred) on medium high after covering the bottom of pan with oil
Dunk -- don't soak -- the slice in the egg wash, then plop it down in the cornmeal mix. Flip it over. Set it aside. It's ready to go.
Put a half-dozen slices in all at once. Be careful when you drop them in -- place them in edge first and let the slice drop away from you. Grease pops hurt.
For the first batch, I usually give each side two minutes. Later batches take longer because the oil cools with each tomato slice you drop in. I keep an eye on it. If it starts to smoke, the oil's too hot. If the slices are too greasy when they're pulled out, they oil's not hot enough.
Two green tomatoes, sliced 1/8 to 1/4 inch thick
Place pan and enough oil to cover the bottom of the pan on burner heated to medium high (cast iron is preferred)
Dry-batter twice and deep fry.
Dry ingredients:
1/2 cup all-purpose flour
1/2 cup corn meal mix
(Kat uses her own War Eagle Cornmeal to all purpose flour mix for my cornmeal mix, but she's also used Martha White and says either is fine).
Wet ingredients:
One egg - beat egg until it lightens
Splash of milk or buttermilk (1/4 cup)
several grinds of salt and pepper
Preparation:
Heat frying pan (cast iron preferred) on medium high after covering the bottom of pan with oil
Dunk -- don't soak -- the slice in the egg wash, then plop it down in the cornmeal mix. Flip it over. Set it aside. It's ready to go.
Put a half-dozen slices in all at once. Be careful when you drop them in -- place them in edge first and let the slice drop away from you. Grease pops hurt.
For the first batch, I usually give each side two minutes. Later batches take longer because the oil cools with each tomato slice you drop in. I keep an eye on it. If it starts to smoke, the oil's too hot. If the slices are too greasy when they're pulled out, they oil's not hot enough.
