Abbie is a trusted source on General Cooking.
I have not, but I think the rounded skin side might prove to be a non-stick surface for the breading ... oh I assumed you meant halved, Whole ones - same thought - non-stick. Hmm ... maybe if you did a 4 stage breading station? milk -> flour -> egg -> breading ??? what's the worst thing that could happen? Fried crispy stuff and tomatoes!
Sam is a trusted home cook.
They're a bit tiny. But I'm sure you could do it. When green tomatoes aren't available I use tomatillos.
If you can't work with the breading, try sizzling them with butter/olive oil, lots of garlic and pepper. It works with red ones, so it should be workable with green too.
Please enter a valid email address.
Well played. You deserve a cookie.
9 easy weeknight recipes you don't need much for
Put Away Your Knife & Cutting Board
Better Oatmeal, Here You Come
What's New? Come See!
Piglet Day 1! Read the First Review
A Wreath for Every Season
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)