Friday, October 24, 2014

Deep Fried Green Tomatoes

Earlier this fall, my husband and I made a short road trip to Steffen's Restaurant in Kingsland, Georgia, for some good ol' fashioned home cooking.  The restaurant is on Route 17 and you know that you have found it because the parking lot is filled with cars and motor bikes.  It's a homey place for town's people to meet and eat as well as for tourists to taste some local fare.  This time Deep Fried Green Tomatoes was on the menu.

My husband set out a row of various tomato plants a while back and they are producing a lot of greenery and a few blooms--wrong season, wrong kind of plants (maybe).  I did pick three (3) cherry tomatoes yesterday and I spotted a few green tomatoes.

I bought the green tomatoes for my recipe at a local grocery store closer to home.  I was surprised to find them this time of the year.  Of course, I couldn't resist getting a couple and trying out for Deep Fried Green Tomatoes.

I have found that to deep fry vegetables, I need a plate of all-purpose flour, a plate of fine bread crumbs with seasoning, and a deep dish to hold a beaten egg with a little milk.

To make the Deep Fried Green Tomatoes, I cut rather thick slices of the tomatoes and doused them with flour, dipped them in the egg concoction, and finally in the seasoned bread crumbs.  For seasoning, I used minced onion, garlic, paprika, and dried crumbled parsley.

I fried the tomatoes in a generous amount of Canola Oil in my frying pan.  I let the tomatoes get golden brown on one side, then turned them, and let them brown on the other side.

The golden brown Deep Fried Green Tomatoes were served with Ranch Dressing.

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