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(Liquified) Fried Green Tomatoes

Corey_37766

Hello,

I was looking for the best way to take a flavorful green tomato liquid; bread the aforementioned liquid; and then fry it. Would any thermo-reversible gelling agent work? How would I avoid leakage?

Thanks for your time.

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Brendan_Lee_56950

I would start from here http://www.sciencefriday.com/video/08/28/2009/stovetop-science-frying-hollandaise.html

Tim_Sutherland_52834

The easiest way is to use gelatine. Take your liquid add gelatine and set. Double crumb and fry. The outer shell will be crunchy and the inside runny. You will get a few leaks, getting a good coating of the bread crumbs is key.

To add more flavour you could make a green tomato tapioca flour cracker, grate it into the bread crumbs (see MC 3.342 Onion Rings)

Corey_37766

Awesome! Thanks.

In doing research, I came across this interesting recipe - http://www.starchefs.com/events/studio/techniques/brian_mccracken_dana_tough/html/index.shtml

Brendan_Lee_56950

That is pretty cool. I will have to give that a try sometime. Who doesn't like fried anything!