Unripe tomatoes that have been plucked from the vine early to be dredged and coated in a crispy breadcrumb and cornmeal mixture then fried in hot oil to make golden discs of crispy crunchy goodness.
2cupsvegetable oilor canola oil for frying. 2-3 cups
Instructions
Slice tomatoes into 1⁄2” thick slices. Spread the tomatoes out in a single layer and press with paper towels to remove excess moisture from the slices. Set aside.
Prepare a dredging station by laying out three shallow bowls.
In one bowl, whisk together the milk, egg, and Tobasco sauce.
In a second bowl, stir together 1/3 cup of flour and 1 teaspoon of cajun seasoning.
In the third bowl, mix together the remaining 1⁄3 cup of flour, the breadcrumbs, the cornmeal, and the remaining teaspoon of cajun seasoning.
Heat the oil in a large heavy stockpot or deep cast iron skillet. Heat to precisely 375°F.The oil should be 2-3 inches deep - since the tomatoes are only 1⁄2” thick, the oil doesn’t have to be extra deep, but the tomatoes do need room to float in the oil without touching the bottom of the pan or each other.
Bread the tomato slices by dipping them in the flour mixture, then dunking them in the egg mixture, and finally coating them with the breadcrumb/cornmeal mixture.
Carefully transfer several breaded tomatoes at a time into the hot oil. Fry for 1-2 minutes and then flip, frying on both sides until the tomatoes are golden brown.Clip a thermometer on the side of the pan to monitor the oil temperature at all times. The temperature drops when tomatoes are added to the fryer; adjust the burner regularly during cooking to maintain the oil temperature as close to 375°F as possible.
Lift the fried tomatoes from the oil and place on paper towels to absorb the excess oil.
Serve with remoulade sauce while hot.
Notes
Fried green tomatoes are best right out of the fryer, but can be stored in the refrigerator, in an airtight container, for 1-2 days.
You can use any variety of tomato. Green tomatoes are unripe tomatoes. They are firm and less juicy than ripe tomatoes.
Keep the fried green tomatoes on a baking sheet in a warm oven or microwave while you continue to cook the others. To avoid them becoming soggy, do not cover them or stack them while hot.
You can prepare the (not yet fried) green tomatoes, lay them on a baking sheet, and flash freeze them until they are firm. Transfer the slices to a large ziptop bag or an air-tight container and freeze for 4-5 months. You can thaw them first or fry them from frozen.