Fried Green Tomatoes on Steriods

Ummm Hmmm.  This is what I’m talkin’ ’bout! Georgia Browns’s* former chef Darrell Hughes developed this version of FGT in 1995.  He moved to sister restaurant Paolo’s in DC’s Georgetown in 2009. He’s rocking Italian, “California Style” there! Just a couple more reasons to visit our nation’s Capitol!

GB Fried Green Tomatoes I

3 green tomatoes, sliced 1/4” thick
8 oz cream cheese, softened
1 t dried Basil
1/4 t salt
1 t black pepper
1 cup flour
4 eggs, beaten
3 cups Japanese bread crumbs
1 Tbs parsley, minced
Olive oil for frying

GB Fried Green Tomatoes IIMix cream cheese with basil and half of the salt & pepper.
Place 1/2 Tbs of cream cheese mixture on one slice of tomato.
Press another tomato slice on top of cream cheese to make a sandwich.

Mix remaining salt & pepper into flour.
Mix parsley into bread crumbs.

GB Fried Green Tomatoes IIIDredge tomato sandwich into seasoned flour.
Shake off excess flour.
Dip in eggs.
Shake off excess egg.
Dredge in bread crumb mixture to coat.

GB Fried Green Tomatoes IVHeat oil in skillet over medium high heat.
Sauté approximately 2 minutes per side, until golden brown.
Place on paper towel to soak up excess oil.
Serve with Lemon Cayenne Mayonnaise.

* “Georgia Brown’s…the soul of DC, offering a tailored side of the South.”

GB Fried Green Tomatoes V

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