I'm still working this recipe for fried green tomatoes. A couple weeks ago, I had a ton of them, and they're still coming in by the bag full! They weren't bad, but they weren't what I imagined them to be. Most of the time, one can fry just about anything and it turns out awesome, but not so with these. I used flax seed as the egg to dredge the slices in and the sticking power lacked. So back to the drawing board. Once I have them just the way I want them, I'll add them to my 2012 MOFO theme. So there, readers--there's a hint for you. Fried green tomatoes, and no I'm not doing a theme on Fannie Flagg.
I'm also messing around with a recipe for a dipping sauce for the tomatoes. It's a base of veganaise, tofutti sour supreme, basil, sun-dried tomato, and regular tomato. I did not photograph it because it looked kind of gross, but it was tasty. It just didn't have the punch I was looking for, so I will also be dinking around with that as well. What sounds better to you, a basil based dipping sauce, or a garlic dill sauce?
2 comments:
mmmmm what a delicious savory treat!
Jen, try the double dip method..flour, soymilk, flour. Works decent with flax too. Love me some fried green 'maters!
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