Posts: 9,484
Threads: 21
Joined: Apr 2006
I just egg, flour, egg, and a combo of cornmeal/breadcrumbs/grated parm & Italian herbs making sure that everything is well seasoned.
or there's this:
Courtesy of McCormick spice company.
Fried Green Totato Soup with Cornbread Croutons
4 servings
2 TBS olive oil
1 medium onion, coarsely chopped
2 large green tomatoes, coarsely chopped (3 cups)
3 cups water
1 tsp salt
1 tsp dried thyme
fresh ground black pepper (5 twists)
1 cup cornbread croutons (recipe follows)
Heat oil in 2 quart saucepan on medium heat. Add onion; cook and stir 10 minutes or until softened. Add tomatoes; cook on medium low heat 25 minutes or until tomatoes are softened, stirring occasionally. Add water, simmer 30 minutes or until tomatoes are tender.
Pour 1/2 of the tomatoe mixture into blender container; cover and blend until smooth. Strain and return to saucepan. Repeat with remaining tomato mixture. Add salt, thyme, and black pepper. Simmer 20 minutes or until slightly thickened. Serve with croutons.
Cornbread Croutons
Preheat oven to 350F. Cut prepared cornbread into 3/4" cubes. Place on baking sheet and bake 10 minutes or until toasted.
Soup can be served chilled or hot.
You only live once . . . but if you do it right once should be enough!
Posts: 5,119
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Joined: Apr 2006
" How do you all do your fried green tomatoes "
I ask him very nicely, and he makes them for me.
Sharon, I saw that soup in the new magazine, and thought it sounded great!
Practice safe lunch. Use a condiment.