Floyd Misek, the Food Guy

Today in food news, a classic Southern known as dish fried green tomatoes. Here we go, obliviously you can work with green tomatoes or you could make this from firm red tomatoes. I like using Roma tomatoes because they have a firm texture and a low moisture content.

Now this uses a standard breading procedure. Here I have about one-third of a cup of flour and I have seasoned it with some Creole seasoning. You can use Cayenne pepper or any Creole seasoning that you enjoy.

From there, the tomato goes into the second step in breading procedure. This is simply an egg wash. Use one egg with a tablespoon of water and a couple shot of Tabasco.

From there I go right into some yellow corn meal. This is a southern hit and this is going to give some wonderful texture. Then it goes right into a sauté pan that has some heated peanut oil in it. We will fry it on both sides.

There you go, nice and toasty, but not necessarily brown. That is how I like them.

Now I like putting both the red and green tomatoes right on the same plate. I suggest a sauce in this case. I have a tablespoon of salsa mixed with a tablespoon of plain yogurt and this is going to give you a nice punch of flavor right in the center.

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