Friday, May 23, 2014

Crispy Butter Cracker Fried Green Tomatoes


There are a couple of rules I try to follow with regards to growing vegetables at home.
Rule #1:  Try not to let the varmints win.
Rule #2:  If the varmints are winning, don't let them win.


We had one larger variety tomato plant in particular whose tomatoes were consistently being eaten/half eaten or otherwise marred before getting any color.  We battled with, lay wagers on, and repeatedly swore at the critter that was winning the tomato battle, until we finally decided to take action and claim the green tomatoes for ourselves.  Take that, varmint!


Slice the green globes in thick, 1/4-1/2 inch, slices and place on a wire rack.  Sprinkle both sides with salt and allow the tomatoes to rest and release their moisture for about 30 minutes.  Next, gently pat the slices to remove excess moisture, then season with salt and pepper.


Dredge slices in flour, then buttermilk, then crushed, rich, butter cracker crumbs and place back on wire rack to set for about 10 minutes.  Heat canola oil in a cast iron skillet on medium heat and fry until golden brown, about 2-3 minutes per side. Drain on paper towels.


You cant' beat these crispy, tangy bites, served with a little buttermilk ranch dipping sauce, with some crunchy quick pickles on the side!  Now that's a tasty lunch.  We win, varmint!!


Crispy Butter Cracker Fried Green Tomatoes

3 large or several small, firm green tomatoes, thickly sliced 1/4-1/2 inch
1 cup flour
1 cup buttermilk
1 1/2 cups crushed butter crackers
canola oil
salt and pepper
dipping sauce of your choosing

Slice the green tomatoes in thick, 1/4-1/2 inch, slices and place on a wire rack.  Sprinkle both sides of slices with salt and allow the tomatoes to rest and release their moisture for about 30 minutes.  Next, gently pat the slices dry to remove excess moisture, then season with salt and pepper.  Prepare dredging stations of flour, buttermilk, and butter cracker crumbs.  Dredge slices first in flour and shake off excess, then dip in the buttermilk to coat, and finally coat each tomato slice in the butter cracker crumbs.  Place the slices back on wire rack for about 10 minutes to set.  Place a cast iron skillet over medium heat and pour in enough canola oil to cover the bottom of the pan to 1/4 to 1/2 inch up.  Carefully add in tomato slices, making sure not to crowd the pan, and  fry until golden brown, about 2-3 minutes per side. Drain on paper towels.




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