How to Make Fried Green Tomatoes

Fried green tomatoes are actually a rather special way of eating, but we all know that many people cannot resist these delicacies, so this special way of eating was invented. So how to make fried green tomatoes and what materials are needed? You can learn about it through the following. At the same time, it is also necessary to remind you that tomatoes are not suitable for eating raw, especially for people with weak spleen and stomach. It is also not suitable to eat unripe green tomatoes raw.

1. Main Ingredients

1 egg 1/4 cup whole milk 2 cups panko bread crumbs 2 pounds green tomatoes 1 1/2 cups all-purpose flour

1 1/2 teaspoons lemon zest, 2 tablespoons tarragon leaves, 1/4 cup Oubey seasoning, 4 cups vegetable oil

2. Steps for making fried green tomatoes

1. Cut green tomatoes into 1/2 inch thick slices, and tarragon leaves should be dried

2. Add eggs and milk to a medium bowl and whisk until combined, set aside. Add panko, lemon zest, tarragon and Oubey Seasoning to a shallow dish and mix until combined. Set aside.

3. Heat oil in a frying pan over medium heat until 176°C/390°F. Place paper mat on a plate and set aside. Set aside shallow bowls containing flour, egg white, and breadcrumbs.

4. Drain the tomatoes on a paper mat, then coat each tomato slice in flour, then in egg white, then in the breadcrumbs. Press down firmly on the tomatoes to secure the breadcrumbs, flick and repeat until all the tomato slices are coated in the breadcrumbs.

5. Fry the tomato slices until golden brown, about 1 minute. After removing from the heat, drain excess oil on a paper mat and season with salt.

3. Notes

1. It is not suitable to be eaten raw, especially for people with weak spleen and stomach and women during menstruation. If you only eat tomatoes as fruit to supplement vitamin C, or to relieve summer heat, it is best to eat them raw.

2. It is not suitable to eat on an empty stomach. When you are on an empty stomach, the secretion of gastric acid increases. Certain chemical substances contained in tomatoes combine with gastric acid to form water-insoluble lumps. Eating them often causes abdominal pain, stomach discomfort, and stomach bloating.

3. Do not eat unripe green tomatoes because they contain poisonous solanine. Eating unripe green tomatoes will taste bitter. Eating too much can lead to severe poisoning, with symptoms such as dizziness, nausea, general discomfort, vomiting, and general fatigue. In severe cases, it can be life-threatening.