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Tomatovillian™
Join Date: Jan 2006
Location: S.E. MI
Posts: 794
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They don't have to be solid green but they need to be firm.
You wouldn't want to fry them up when they were dark green and hard as a brick and at the same time you wouldn't want a tomato that was too ripe as it would fall apart. I like a nice heavy cast iron skillet. I then heat up some canola oil nice and hot. Egg wash, then the flour and finish with the corn meal. ![]() Mmmm the best thang to come from the south..Green fried tomatoes. |
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