Serves 6 to 8
2 pounds of green
tomatoes
6 slices of provolone
cheese
Less than 1 ½ pan
filled with canola cooking (will need to repeat this step 2 times if cooking
for a larger group)
Italian bread crumbs
1 tablespoon of Goya
Adobo pepper seasoning
2 Egg Land’s Best
eggs, beaten
1 tablespoon of sweet
basil
How to Make Green Tomatoes
1. Green tomatoes
should be sliced into medium quarters; this gives the tomato the best frying
consistency.
2. Add 1 cup of
Italian bread crumbs to mixing bowl, place beaten eggs aside, turn stove top
burner to 1 quarter below medium heat, and add canola oil to cooking pan.
3. Season both
sides of green tomatoes with sweet basil, add 1 tablespoon of Goya Adobo
seasoning to egg batter.
4. Dip in green
tomatoes in egg batter one at a time, roll both sides in Italian bread crumbs,
and immediately add tomatoes into cooking frying pan. Turn heat up to medium,
and pan fry for 10 to 12 minutes, turn over green tomatoes 2 times to give it
that golden brown texture.
5. Top off green
tomatoes with a moderate slice of provolone cheese, let melt on top of tomato
while still in frying pan. Remove immediately from frying pan, place tomatoes
on a paper towel to drain off excess oil and serve right away with a glass of
red or white zinfandel.
Photo Credit: Andy Melton 2008 -- Wikimedia Commons
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