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Browned green tomatoes


Browned green tomatoes



+For remoulade sauce:

°1/2 holder mayonnaise, like duke

°2 tbsp modern lemon juice

°1 medium green onion, finely chopped (optional)


°1 tbsp modern parsley clears out, finely chopped

°1 tbsp aggregate globule or creole mustard

°1/2 teaspoon paprika

°1/2 teaspoon hot sauce, such as Louisiana or Tabasco

°1/4 teaspoon garlic powder


°1/4 teaspoon genuine salt

+Chili pinch


°2/3 glass minute flour, such as Wondra, divided

°1 1/2 teaspoon authentic salt


°3/4 teaspoon paprika

°3/4 glass buttermilk

°1 Broad Egg White

°1 1/2 teaspoon hot sauce, such as Louisiana or Tabasco

°3/4 glass sensitive ground corn flour


°3 adolescent green tomatoes (around 1 1/2 pounds), cut 1/4 inches thick

°1/2 holder canola oil

Browned green tomatoes


Make remoulade sauce. Whisk all the sauce fixings together in a small bowl until combined. Cover and refrigerate until arranged to serve.

Season the flour. Blend 1/3 glass of flour, salt and paprika together in a wide, shallow bowl or hotcake dish.

Make the moist mix. Whisk the deplete, eggs and hot sauce together in a minute wide shallow bowl.

Prepare corn flour. Blend inside the corn flour and keep the 1/3 holder flour together in a shallow third bowl.

Bake cut tomatoes.Put a wire rack insides a rimmed warming plate. Dive each cut of tomatoes into the flour mix, taken after by the yogurt mix, and at long final the corn flour mixture.

Set the corn flour coating. Put the arranged tomato cuts on the rack in one layer. Let the paint sit while the oil warms up.

Heat the oil. Warm the oil in a broad cast press singing dish over medium-high warm until it sparkles, nearly 5 minutes. The oil need to be sizzling rapidly in case you sprinkle the flour into it.


Fry the tomatoes. Carefully incorporate 4 to 5 cuts of tomatoes and burn until brilliant brown, 3 to 5 minutes each side.Trade fricasseed tomatoes to a dish lined with paper towel.

Fry the remaining cuts of tomatoes.

Enjoy !

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