With the tomato blight hitting hard here in the northeast, that has meant there have been a lot of green tomatoes. Not that I'm complaining because that means I get to eat fried green tomatoes! After making them a few times (we use the Epicurius recipe), Tucker figured out three tricks that greatly improve the fried green tomatoes:

1. Use really fine ground cornmeal. We got ours from the bulk bins at Whole Foods. This will make the coating stay on better and give the tomato a better texture at the end.
   
2. Salt the tomatoes and let them sit a few minutes before you batter and fry them. They will have less liquid in them that makes them soggy.
   
3. Lastly, use a lot of oil. Like A LOT.

Enjoy!

Labels: The Chef de Plunge