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Ffdcd5c2 3b49 4489 b2e4 135b395a1074  2016 06 27 03 02 12
Ma'ayan Plaut
Ma'ayan Plaut

The only things I'm willing to fry: green tomatoes.

Several process things here worth sharing:

- The green tomatoes were sliced, then salted/peppered/sugared and allowed to draw some of the juices out before starting with the breading process - flour, egg mixture, flour/cornmeal/breadcrumbs. The juice from the tomatoes made the flour stick perfectly

- The egg mixture was an egg white, buttermilk, cayenne pepper, smoked paprika, ground mustard powder, onion powder, and garlic powder. Because mustard has magical thickening powers, the egg can be omitted and nondairy milk can replace the buttermilk to make vegan fried green tomatoes. (I've done this many times, but had the egg white left over after making mayo so I used it today.)

- After breading, I froze the tomatoes in a single layer until right before I put them in the oil. The breading stayed on perfectly and the tomatoes cooked through without becoming soggy.

- I kept the tomatoes warm in a 200° oven (single layer on a lined cookie sheet) until they were served... With a cream/buttermilk/chive/dill sauce on top.

Jacqueline
Jacqueline
I love the spice mix and freezing makes sooo much sense. I can't wait to try, thanks!
Veronica Park
Veronica Park
How long did you freeze them? Will they freeze for longer periods of time (like into fall/winter)?
Ma'ayan Plaut
Ma'ayan Plaut
I did them in the morning and cooked them in the evening. Probably an hour or two at minimum would be good.

And yes, they can freeze for longer periods (or so said one food blogger whose preservation process I read yesterday)! You might want to try doing it on a cookie sheet instead of a plate for maximum space for freezing the tomato rounds at a time. Once they're frozen solid, put them in freezer bags so they stay as separate discs.
Lisa Taylor Englant
Lisa Taylor Englant
Yum!
Ma'ayan Plaut
Ma'ayan Plaut
They were so good and disappeared so quickly!