These were delicious! Next time, I'll try the sauce.
Lee
Beer battered fried green tomatoes
4 green tomatoes medium sized and under-ripe, cut into thick slices
Canola oil for frying
1 cup all-purpose flour
1 Tablespoon cornstarch
¼ teaspoon baking powder
1 teaspoon dried oregano
1 teaspoon granulated onion
1 teaspoon granulated garlic
½ cup cold beer
½ cup cold water
Generous dash seasoning/salt
Instructions
Put slices of green tomato on a clean kitchen towel. Dab them on both sides to get them as dry as possible. (The drier they are, the easier the batter will stick.)
Pour about a half inch to an inch of oil into a skillet and let it heat.
Meanwhile, mix the batter together in a small mixing bowl. Combine flour, cornstarch, baking powder, dried oregano, granulated onion, and granulated garlic.
Make a well in the center of the flour. Pour in the beer and water and mix together until thoroughly combined.
Dip each slice of tomato into the batter. Fully coat it with the batter.
If the batter won't stick to the tomatoes, make sure they are completely dry. If necessary, put out a plate with a Tablespoon of cornstarch, and lightly coat them on each side.
Test the oil to see if it's hot enough for frying. Put a dollop of batter into the skillet. If bubbles rapidly form around it, the oil is hot enough.
(If you have a thermometer, you want your oil to be between 325 to 350 degrees.)
Put some of the slices into the oil, being careful not to overcrowd. You'll definitely need to work in batches. Fry the slices until they are golden, about three minutes on each side.
Place the tomato slices on a clean kitchen towel covered plate. While they are still hot, generously shake Slap Ya Mama seasoning salt over them (or use your preferred Cajun seasoning salt).
Move the fried green tomatoes to a serving platter and finish with a generous drizzle of vegan sriracha mayo, if using.
Lee
Beer battered fried green tomatoes
4 green tomatoes medium sized and under-ripe, cut into thick slices
Canola oil for frying
1 cup all-purpose flour
1 Tablespoon cornstarch
¼ teaspoon baking powder
1 teaspoon dried oregano
1 teaspoon granulated onion
1 teaspoon granulated garlic
½ cup cold beer
½ cup cold water
Generous dash seasoning/salt
Instructions
Put slices of green tomato on a clean kitchen towel. Dab them on both sides to get them as dry as possible. (The drier they are, the easier the batter will stick.)
Pour about a half inch to an inch of oil into a skillet and let it heat.
Meanwhile, mix the batter together in a small mixing bowl. Combine flour, cornstarch, baking powder, dried oregano, granulated onion, and granulated garlic.
Make a well in the center of the flour. Pour in the beer and water and mix together until thoroughly combined.
Dip each slice of tomato into the batter. Fully coat it with the batter.
If the batter won't stick to the tomatoes, make sure they are completely dry. If necessary, put out a plate with a Tablespoon of cornstarch, and lightly coat them on each side.
Test the oil to see if it's hot enough for frying. Put a dollop of batter into the skillet. If bubbles rapidly form around it, the oil is hot enough.
(If you have a thermometer, you want your oil to be between 325 to 350 degrees.)
Put some of the slices into the oil, being careful not to overcrowd. You'll definitely need to work in batches. Fry the slices until they are golden, about three minutes on each side.
Place the tomato slices on a clean kitchen towel covered plate. While they are still hot, generously shake Slap Ya Mama seasoning salt over them (or use your preferred Cajun seasoning salt).
Move the fried green tomatoes to a serving platter and finish with a generous drizzle of vegan sriracha mayo, if using.
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