Anyone here have an extra special recipe and/or technique?
cornmeal and BACON GREASE. I sometimes put a little cayenne or white pepper in the cornmeal.
1/4 to 1/2 inch slices.
golden brown on one side then turn.
had a FGT/bacon/lettuce sandwich for lunch the other day. it rocked.
Tried that combo for the first time at the border between Arkansas and Mississippi and loved it (I also appreciated that they let me go buy a beer at the gas station nearby and drink it in the restaurant).
I have done them in the past – mix some egg w/ some buttermilk or whole milk. Get some flour. Get some cornmeal.
Pat dry your slices, dip first in flour, then egg/milk, then cornmeal, then into a pan w/ 1/3-1/2" frying oil of your choice. Turn once, drain on paper towels. I usually serve them with a ranch or blue cheese type dipping sauce. Mmmmm…
Yes!
This is the best way to do it.
Welcome to Arkansas!! We like our “maters” fried, fresh, stewed or however.
http://www.bradleypinktomato.com/" onclick="window.open(this.href);return false;
also have some great melons as well.
Cave City, Arkansas - Wikipedia" onclick="window.open(this.href);return false;
Yum. Yes, cornmeal. I also like to make an aoli of some sort (garlic or red pepper), to dip the slices in if you are just eating them as an appetizer.
Thanks all the tomaters were a success, (considering it was a first try.)
We fried them in bacon fat, about 1/2 inch deep. Next time, instead of going all in with the bacon fat from the beginning I’m going to thickly coat the pan between each set. (Keep the nasty burnt cornmealies away).
Linda - good call on the aoli dip!
Served with scalloped taters, steak and lamb.