Episode 1 · Green Tomatoes Before the Frost
Celestina's Fried Green Tomatoes
The Italian way: flour, egg and breadcrumbs with Pecorino
Ingredients
- 8 small firm green tomatoes small to medium, about 1 lb (500 g) in all
- 1 tsp salt to draw out the water
- ½ cup all-purpose flour 60 g
- 2 eggs beaten with black pepper
- 1 cup breadcrumbs 100 g
- ½ cup grated Pecorino 40 g
- 2 tbsp chopped parsley
- ⅜ inch peanut oil in the pan about 1 cm, for frying
Method
- Slice the tomatoes about ⅜ inch (1 cm) thick. Throw away the top and the bottom.
- Salt the slices and let them rest for 20 minutes, then pat them very dry.
- Flour, then egg, then the breadcrumbs mixed with Pecorino and parsley.
- Fry in ⅜ inch (1 cm) of oil at 335 °F (168 °C), 2–3 minutes per side, until golden.
- Drain on paper towels and finish with a pinch of salt.
Mile-High Kitchen
At 5,400 feet fry at 335 °F (168 °C), about 15 °F lower than at sea level, where you fry at 350 °F (177 °C). Up here water boils early, so the tomato's juice runs away faster: a gentler oil keeps the slices crisp outside and soft inside.
Celestina's tip
“Test the oil with a crumb of breadcrumbs: it should sizzle gently, not scream.”
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