Recipes tagged with « Crunchy »

Beer-Battered Fried Green Tomatoes

Sliced firm green tomatoes, paper-towel dried to cut moisture, coated in spiced flour then dipped in a beer-buttermilk bath. Crunchy coating made from crushed kettle-style spicy chips mixed with polenta for texture; omits traditional cornmeal alone for added flavor and crunch. Fry in small batches in 2 inches hot oil at 345–355°F, watching closely for a golden crust—crackling sound a good sign. Flip carefully, avoid overcrowding. Drain on wire rack over paper towels for crispness retention. Salt after frying to prevent sogginess. Suitable for Southern American kitchens. Modified recipe swaps beer for hard cider, adds smoked paprika, adjusts slice thickness, and tweaks frying time.