|A quart of canned green|
My recipe is the same as I use for other batterless fried foods:
- coat tomato slices with seasoned flour, bread crumbs, or corn meal
- dip in beaten egg & milk
- coat in flour again
- pan fry until golden brown in about 1/4 inch fat of your choice
|One nice thing about cooking on a wood cookstove, is that you|
can rub grease spatters right into the cast iron cooktop.
A few notes on the process:
- If I'm using fresh tomatoes, I slice them about 1/4 in. thick. The canned ones were sliced a little thicker, 3/8 to 1/2 inch.
- Coating with flour first, helps the egg & cornmeal stick to the food being fried. I used to skip this step and then wonder why my breading always fell off in the pan.
- Can add salt or other seasonings to the egg mixture rather than flour if preferred. Or salt hot out of the pan
- Frozen eggs work well for this.
When I first took the tomato slices out of the jar, they were soft from the canning process. However, they held up beautifully and were just as tasty as fresh. The fun part was that everything except the seasonings and fat, was homegrown: tomatoes, milk, eggs, corn meal.
In that original blog post, readers discussed frying frozen green tomato slices in the comments. There was mention that these turned out soggy, so The Weekend Homesteader did some experimenting. She reported on her blog, that if breaded straight from the freezer and put still frozen into the pan, they turned out just like fresh. Good to know, eh?
I asked Dan if the canned green tomatoes are a keeper. He and I both wholeheartedly agreed that indeed they are.