Friday’s Flavors: Fried Green Tomatoes

Hey, Foodies! Happy Friday!

I’m not going to lie. The first time I tried making Fried Green Tomatoes years ago was because I love the movie (even more than the book, which is rare for me!).

But the reason I’ve kept making them is because I like the flavor. And while there are MANY different ways to make these, some more labor intensive than others, this recipe cuts down on the work without cutting down on the flavor!

Ingredients:

2-3 green tomatoes

2 cups bread crumbs

1.5 cups flour

2 eggs

salt

garlic powder

old bay

garlic salt

pepper

oil for frying (I use peanut)

Preparation:

Wash and slice tomatoes. Salt both sides and allow to sit for at least ten minutes.

While tomatoes are resting, lay out your flour and breadcrumbs. (For yeast free breadcrumbs, add a couple Pillsbury Crescent Rolls or Biscuits to a food processor. I’ve used rice ‘bread’ crumbs before, and they don’t have the best flavor.) Season both flour and breadcrumbs with the old bay, garlic powder, garlic salt, and pepper. In a small bowl, beat your eggs.

Heat your oil over medium high heat.

You’ll find your tomatoes are now sitting in a puddle of liquid. Wipe both sides of your tomatoes, removing the salt. Dredge in the flour, then the egg wash, then the breadcrumbs. I do them all at once and set them on a piece of wax paper, but you can dredge, dip and dredge as you go if you want.

Add your tomatoes to the oil, working in batches. You may have to turn the oil down in temperature as you go.

Remove from oil using a metal spatula or spoon and allow to dry on a paper towel lined plate. And that’s it!

For dipping sauces, I like ranch dressing mixed with chili powder or tzatziki. They taste best freshly fried, and while still tasty, will be a bit soggy the next day.

If you try it, please let me know if you like it!

Check back next Friday for another Foodie Flavor!

For Foodies: Friday’s Flavors ~ Mediterranean Sautéed Zucchini With Cilantro And Onions

Hey, Foodies! Happy Friday!

z5I don’t know about you, but I’m one of those people who gets tired of eating the same old vegetables the same old ways. I need plenty of freshness and adventure, especially where veggies are concerned. That said, I don’t want to spend my life in the kitchen slaving over a hot stove just so I don’t have to eat another boring salad.

This recipe is the solution to all that! It takes about 15 minutes to make, and an added bonus is that is actually tastes better when you let it cool to luke warm, so it’s a great dish to make ahead of time when you’re going to have all your burners going making your main course.

Ingredients: (For Two Servings)

1 oversized or 2 smaller zucchinis

1 small sweet Vidalia onion

2 large garlic cloves

1 handful fresh cilantro

1/2 lemon

1 teaspoon paprika (or more to taste)

1 teaspoon cumin (or more to taste)

1/4 cup water

olive oil

Preparation:

zChop zucchini. I cut it in half longways, third the halves, then cut rectangular pieces because I like the shape. Try to keep the pieces uniform in size for consistent cooking.

Chop onions and cilantro, wash and cut lemon, and peel garlic.

Add 1-2 tablespoons olive oil to a pan. (If at any point you feel you need to add more, z1do so.) Add zucchini and cook over medium high heat until it starts to brown. Turn heat down to medium and add onion, sautéing until translucent.

This next step is important. Add the paprika and cumin, and immediately (as in, have it ready at hand) add the water so the spices don’t burn. The water also helps the zucchini to finish cooking.

z3When the water is absorbed and the zucchini is cooked (you should be able to cut a piece in half easily with your cooking utensil), add crushed garlic, toss until mixed and fragrant, then remove pan from heat. Add cilantro and the juice from 1/2 lemon, stir, then plate to allow to cool.

To give you an idea of how much this recipe makes, the bowl in the picture at the top is the same size used to serve miso soup.

As always, if you make it, please let me know how you like it!

Check back next Friday for another recipe!

 

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