I’ve been busy preparing for my first wedding cake order which is for this weekend. Eek! Excitement! Want a sneak peek? I guess just a little peek won’t hurt;)
Don’t worry, I will be sharing a picture of the cake with you… so don’t forget to come back and see it. In the meantime, pray that all goes well:) Even though I’ve made tiered cakes before, the idea of “wedding” makes it nerve-wracking. If you want to see my previous cake work, you can check out my Flickr set:)
Now how about that fried green tomato!
You are probably wondering where do fried green tomatoes fit in with this wedding cake. It doesn’t:D Hehe. I just wanted to share a yummy recipe that I experimented with yesterday. I went to the farmer’s market yesterday, and they had green tomatoes. I’ve always wanted to try fried green tomatoes. I didn’t have all the ingredients that the recipe called for so I made substitutions. I didn’t have cornmeal on hand (I actually never do), so I used crushed tortilla chips. Instead of all purpose flour I used extra crispy tempura batter… I had flour but wanted to see what the extra crispy tempura batter would do. I didn’t have regular bread crumbs, instead had Italian style bread crumbs. The result was delish and definitely will be making it again! The only difference I would do next time is if I use Italian style bread crumb again, is to use less salt than what the recipe calls for. So here is the original recipe which can also be found here at All Recipes…
Best Fried Green Tomatoes
- 4 large green tomatoes
- 2 eggs
- 1/2 cup milk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup bread crumbs
- 2 teaspoons coarse kosher salt
- 1/4 teaspoon ground black pepper
- 1 quart vegetable oil for frying
- Slice tomatoes 1/2 inch thick. Discard the ends.
- Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
- In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Alrighty, now I have to get back to doing some prep work for the wedding cake:) See ya in the next post!