I decided to use Roma because I could not find any Green Tomatoes
1 firm Roma as Green and Firm as possible
Slice crossways into thin slices and blot both sides with a paper towel
Put one egg with very little milk (or buttermilk) in a bowl and mix thoroughly
Put some flour with preferred seasoning in a bowl and mix
Put some cornmeal with preferred seasoning in a bowl and mix
Dip a slice of roma in the egg wash, then into the flour, back into the egg wash and finally into the cornmeal
Then put battered slice into a Skillet with Hot Oil and fry both sides until brown
Remove from hot oil and place on paper towel
The Recipe called for your favorite cheese but I decided to use Ranch Dressing as a Dip for mine "the one sliced Roma was filling enuff for me but you can adjust according to your needs
Tweekin a Old Suthern Recipe
Moderator: TBBQF Deputies
- OldUsedParts
- Deputy
- Posts: 21559
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Tweekin a Old Suthern Recipe
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- OldUsedParts
- Deputy
- Posts: 21559
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Tweekin a Old Suthern Recipe
Another "Tweek" I'll do next time is only dip it in the egg wash once and then into a combination of flour, cornmeal and seasoning - - - it came out a little thick for my taste - - - "ENJOY"
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Rambo
- Deputy
- Posts: 8429
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
Re: Tweekin a Old Suthern Recipe
Looks good to me
- bowhnter
- Chuck Wagon
- Posts: 3963
- Joined: Mon Mar 26, 2007 1:01 pm
- Location: Van Alstyne, TX
- Contact:
Re: Tweekin a Old Suthern Recipe
Heck yeah!
Mike
Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
- Sailor Kenshin
- Chuck Wagon
- Posts: 5455
- Joined: Sun Jul 08, 2012 2:58 pm
- Location: Eastern seaboard
- Contact:
- Papa Tom
- Deputy
- Posts: 6771
- Joined: Sat Jun 30, 2007 9:40 am
- Location: Oak Point, TX
- Contact:
-
- Wrangler
- Posts: 77
- Joined: Fri Sep 11, 2020 5:36 am
- Location: E Tn
- Contact:
Re: Tweekin a Old Suthern Recipe
Looks great from here, I buy a premixed flour called runion and use it on all fried veggys and meats for the most part, for a lite coating I just use what moisture is on them when sliced to hold a lite dusting, a nonstick skillet some coconut oil and a pig tail works wonders. I grew up eating squash sliced into rounds, couldn't ever keep the breading on very well, I now slice all of the zukes and squash length ways then floured and then into the nonstick, takes a little longer but well worth the effort
PB AustinLX, Weber Performer, Weber E310 , 250g trailer pit , 36" cowboy grill, bunch of other ways to burn food.
- OldUsedParts
- Deputy
- Posts: 21559
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Tweekin a Old Suthern Recipe
I too grew up eating fried Squash but have grown to prefer them done K-bob over charcoal style with beef, onions and cherry tomatoes
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Rambo
- Deputy
- Posts: 8429
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
Re: Tweekin a Old Suthern Recipe
mike243 wrote:Looks great from here, I buy a premixed flour called runion and use it on all fried veggys and meats for the most part, for a lite coating I just use what moisture is on them when sliced to hold a lite dusting, a nonstick skillet some coconut oil and a pig tail works wonders. I grew up eating squash sliced into rounds, couldn't ever keep the breading on very well, I now slice all of the zukes and squash length ways then floured and then into the nonstick, takes a little longer but well worth the effort
Thanks for that tip Mike; I'm going to look for that
Return to “The Outpost - Cooking any grub other than BBQ”
Who is online
Users browsing this forum: No registered users and 27 guests