Daybreak 7/23/09: Chef Yancy's Fried Green Tomatoes


4 medium size green tomatoes
Salt, and freshly ground pepper to taste
1/3 cup flour
1 egg lightly beaten


Slice tomatoes in 1/2 inch thick. Sprinkle lightly with salt and pepper. Pour oil into a large frying pan to a depth of about 1/4 inch. Place over medium heat. While oil heats, dip tomato slices into egg to coat all sides. Fry tomatoes, about half at a time, turning once, until golden brown on all sides. Serve hot atop a bed of fried onions romaine lettuce, accompanied by a smoked apple wood bacon, cucumber, carrots, mozzarella cheese and top with a tomato bacon dressing.

Note: Fried onions are done in the same technique as tomatoes. Dip julian strips of onion into egg and into flour, saute in oil for approximately 3-5 minutes or until suntan brown.
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