Math always was my favorite subject in school; and I have to admit the one I was best at. But in this case, the equation leads to 100% deliciousness. See, it was time to once again fry up some green tomatoes ( I told you we like to eat these often in the summer) and I wanted to experiment a little. We loved the beer batter I used on the fish in FL so much I thought it would be awesome on veggies too. After all, if you are at a fair and get a fried vegetable basket, is usually includes at least one green tomato, and they are battered not breaded. Yes, I'm the girl that goes to the fair and eats anything and everything that is fried! "Fat fried fat" we like to call it :-) But if I'm eating fried veggies, they are good for me right? Well, at least that's what I tell myself!! It's a treat, and we don't do it all the time, but when we do.....mmmmmm....is it good!!! So I figured why not try the batter we tried and enjoyed so much on another treat we enjoy so much??!! Now, if you enjoy a more traditional fried green tomato, by all means, stick to the original recipe I posted, and it's perfectly scrumptious too, but if you are like me, and like to experiment and/or want a reminder that fair and festival season is upon us, try this new one. It will make you feel like you're walking the midway, lights flashing, the smell of kettle corn, cotton candy and elephant ears in the air!
Beer Battered Green Tomatoes
4-5 green tomatoes, sliced about 1/4 inch thick
Salt and pepper to taste
Vegetable oil for frying
1/3 c. flour
1/2 tsp salt
1/4 tsp pepper
1/3 c. flat beer (I used it right from the bottle and it worked fine)
Slice tomatoes and drain in a colander for about 30 minutes. Pat dry w/ paper towels. Whisk flour, salt and pepper in a large bowl. Whisk in beer.Stir well w/ no clumps. Heat 1/2 inch oil in electric skillet to 350. Batter tomatoes and let excess drip off. Fry on each side about 4 minutes. Do not let touch. Fry in batches as to maintain temperature of oil. Dry on paper towels. Season w/ salt and pepper to taste.
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