Fried Green Tomatoes

A Southern staple, from Hoover’s Cooking, in Austin.
Wed July 10, 2013 5:00 am
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Marinade

1 quart milk
1 cup beaten eggs
2 teaspoons Worcestershire
2 teaspoons Tabasco
2 teaspoons minced garlic

Breading

1 1/2 cups masa
1 1/2 cups cornmeal
1 quart flour
4 teaspoons cayenne
4 teaspoons black pepper
4 teaspoons granulated garlic
3 tablespoons salt

[Editor’s note : This recipe yields 40 to 50 servings. We followed it as provided by the chef. At the very least, you may want to halve this recipe.]

Marinate sliced green tomatoes (for the amount in this recipe, 15 to 20 tomatoes are needed sliced 1/4 inch thick) for 20 minutes. Coat well with breading. [ Editor’s note : We recommend repeating this process to keep the tomatoes from falling apart.] Fry at 350 degrees for 3 minutes or until golden brown.

To serve, place 3 to 4 slices on a plate.

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