Thursday, June 29, 2017

52 New Recipes: Weeks 25 & 26

My recipe for week 25 was Oven-Fried Green Tomatoes.  After I made green tomato pickles and chow chow, I still had several green tomatoes left.  Since I rarely deep fry food, I set out to find a recipe for oven fried green tomatoes.  I looked at a couple and basically made up my own.  In one bowl I mixed a couple of beaten eggs with a splash of milk (or water).  In a second bowl I mixed equal parts corn meal and bread crumbs (homemade or panko), salt, and pepper.  I sliced the green tomatoes.  Each was dipped in the egg mixture and the breading mixture twice.  This gave it a nice coating.  I baked these at about 400 degrees for 30 minutes.  I flipped them over halfway through the baking time.


I was shocked that W ate them and even went back for seconds.  The breading was very crunchy and just as good as fried.  Well, maybe better since there was no greasy taste at all.  I am looking forward to having them again before the summer is over.

Week 26 was a Zucchini Bake with Tomatoes, Garlic, and Parmesan.  I neglected to take a picture of my finished dish.  It was good but not great.  I think a bit more seasoning would help.  W liked it so that is enough to make me try it again.  We tend to have plenty of tomatoes and squash/zucchini during the summer so I am always happy to find new ways to serve them.

1 comment:

Terri Cheney said...

I was so tempted to help myself to green tomatoes from Mama's bush this week but didn't. Maybe by fall I'll have tomato plants with plenty of tomatoes on them..Ooops, No I won't. They are cherry tomatoes and I think that would be too ridiculous to attempt fried green tomatoes with!lol