The Texas BBQ Forum

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

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"

Looks good to me

Heck yeah!

Bet they tasted great.

Genuwine autum treat!

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

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

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