Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I am going to try making some today, since I scored some semi-green tomatoes at the store. The problem is I've never eaten them, so I'm not sure what they should taste like.
I plan to use a buttermilk wash and dredge in 1/2 flour, 1/2 corn meal, s&p..then fry in evoo.
wouldnt use evoo, smokepoint is too low, heres how I do them;
dredge in flour, dip in egg/milk mix, then dredge again in 1/2 flour, 1/2 cornmeal, fry in veg oil til crispy. they should be tart, and crust should be crunchy, one of the faves at our house!
Get around that olive oil smoke point by just putting in a pat of butter.
know that, its the actual taste of the olive oil in this dish....... its a bit intrusive on the tart tomatoes, and crust wont crisp as nicely....... have tried all types of oils over the years, peanut is actually best for frying. too many years in too many chef's kitchens.
Thanks, all. Maybe I'll do the egg wash and regular oil instead.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.