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00f08917 fb48 42f5 a818 cabd7d8d9f87  2016 06 27 23 10 38
Food52
Food52

Lots of smart tips in Ma'ayan Plaut's fried green tomato recipe: Salt the tomato slices first to eliminate extra moisture before dredging in flour. Then dunk in a spiced egg white-buttermilk mixture (or make vegan using nondairy milk and mustard powder, which thickens it in place of the egg! Then bread again in flour (or cornmeal or breadcrumbs)—then freeze! This helps the breading stay in place when you fry.

Ma'ayan Plaut
Ma'ayan Plaut
It also works with prepared mustard! My first experiment was with Dijon, and it tasted amazing.