Blogspot for sharing recipes from MRVEG lunches


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Fried green tomatoes

Fried Green Tomatoes

6 – firm green tomatoes



3/4 – cup plain flour

3/4 – cup well shaken buttermilk

dash of hot sauce – I used tabasco

3/4 – cup yellow cornmeal – I used polenta

1 1/2 cups bread crumbs – recommend Panko breadcrumbs, they work so much better!



Vegetable oil for frying


Season the tomatoes with salt and pepper and set aside. Place the flour on a plate. Whisk together the buttermilk and the hot sauce in a shallow bowl or pie plate. Mix together the corn meal and the panko bread crumbs in another bowl.


Working with one slice of tomato at time coat the tomato first in flour (knocking off the excess) then in buttermilk and finally the cornmeal and panko bread crumb mixture. Transfer the breaded slices to a baking sheet and repeat with the remaining slices of green tomatoes.


Preheat the oven to 200 degrees line a second baking sheet with paper towels. (I lined my baking sheet with a cooking rack so the grease could drip down) Heat 3/4 inch of vegetable oil in a skillet to 350 degrees.


Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Using a slotted spoon transfer the cooked tomatoes to the prepared baking sheet in the oven and sprinkle with salt and pepper. Keep the cooked tomatoes in the warm oven as you fry them up. Serve the tomatoes with ranch dressing or your favourite dipping sauce.


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