Easy Fried Green Tomatoes

Miryam@eatgood4life — Mon, 08 Nov 2010 23:44:00 +0000

I am in love with the Easy Fried Green Tomatoes. I am making this for time to come.

So here it is, finally after being on my back porch for over 2 weeks Easy Fried Green Tomatoes. These are the left overs tomatoes from this year that did not get to make it.

I have never made fried green tomatoes before, a little bit messy but worth the work. Though I do not like to fry things much I thought to give this a try since my husband also likes them, he is from the south and there they like their fried food :-)

Anyhow, I know many versions use milk, buttermilk, corn flour, flour etc but I just wanted to keep it simple. I pretty much wanted to enjoy the tomato rather than the coating so I only used eggs and panko, my favorite. I never use bread crumbs anymore because even the plain ones contain the lovely hydrogenated oil, aka trans fats, among other unhealthy crap.

Enjoy!

Here you can see that I first dipped them into the eggs and finally in the panko before frying! A bit messy :-)

They were pretty good I must say, specially with a little bit of sweet and sour chili sauce :-)

Easy Fried Green Tomatoes

Miryam's original recipe

Yield: 4 servings

Total Time: 25 minutes

Ingredients:

2 lbs of green tomatoes, sliced 1/4 inch thick approximately.
2 organic eggs, beaten
2-3 cups of panko crumbs, maybe a tad more
1 tsp celtic of salt
Pinch of pepper
Olive oil for frying

Directions:

In a medium mixing bowl place the beaten eggs. In another bowl place the panko crumbs with the salt and pepper. These is your assembly line.

Pour enough oil in a frying pan to coat the bottom. Heat over medium heat. Using your assembly line - eggs, and panko, dip the tomatoes in the egg mixture, and then into the panko. Shake off any excess.

Sprinkle a couple of bread crumbs into the oil, if it sizzles it’s ready. Fry the tomatoes until light golden brown on each side. About 2 minutes per side.

Transfer them onto a plate, previously covered with paper towels, and fry all the tomato slices. Served while still warm.

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Rustic Ricotta Fritters

Miryam@eatgood4life — Sun, 17 Oct 2010 15:21:00 +0000

This is the first time I make fritters. I don’t tend to fry dough much since frying is not that great for you although once in a while and without over eating the product its ok. This recipe makes quite a few of these bad boys, about 30. They taste best when cooled about 5 – 10 minutes, which is when I dust them. If you make these don’t omit the lemon zest because it gives them an awesome flavor.

Not bad right? and they taste even better, I promise :-)

Rustic ricotta fritters

Miryam's original recipe

Yield: 8-10 servings

Ingredients:

4 eggs
1/3 cup sugar
1 lb reduced fat ricotta cheese
1 cup whole wheat pastry flour
1 tablespoon baking powder
2 tablespoons of reduced fat milk
1 tablespoon orange extract, can be omitted
Zest of 2 lemons
1 pinch of salt
Canola oil for frying
Powdered sugar

Directions:

Mix together the eggs and sugar. Add the ricotta, milk, orange extract and lemon zest. Add the flour, baking powder and salt to the egg mixture. Beat just until smooth.

Fill a deep fryer pan with oil, at least 3 inches deep. Heat oil and drop dough with a teaspoon into the hot oil. Fry until golden brown, about 2 minutes on each side. Remove from the oil and drain on a plate covered with paper towels.

Let cool for 5-10 minutes before dusting with powdered sugar and serve.

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fritters Archives - Eat Good 4 Life

Easy Fried Green Tomatoes

Easy Fried Green Tomatoes

Ingredients:

Directions:

Rustic Ricotta Fritters

Rustic ricotta fritters

Ingredients:

Directions: