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DEL.ICIO.USWhat’s so great about green tomatoes?
The Atlanta Journal-Constitution
Sure,frying isn’t the only tasty thing to do with a glut of underripe tomatoes. But most Southerners would agree it’s the best thing to do with them. That”s assuming the cook is handy with a skillet. Do you have a trick for turning out irresistibly crunchy slices? Or where to find the best green tomato dishes — fried or not — in a restaurant?
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By cathy lee
October 12, 2006 11:51 AM | Link to this
for best rersults for frying crunchy green tomatoes is to mix flour and corn meal together as your batter and never sprinkle salt on the naked tomato because they will be to mushy.