We'll be featuring some family recipes on our blog in memory of our friend and fellow dealer, Ted Busch, who recently passed away. Ted was quite the chef, although he'd say that "I just like to cook." Ted had been working on a cookbook at the time of his death, and we'd like to honor his memory by sharing some of his recipes here. We've also tossed around the idea of sharing them in the shop as well.
Here was Ted's version of this summertime favorite. It makes a great side dish or serve as an appetizer.
To start, pick and wash 4-5 green tomatoes. Slice them up. I find about a quarter inch slices cook well.
For the Batter:
1 and 1/2 cup all purpose flour
1 egg
3/4 teaspoon baking powder
1 table spoon Worcester sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 can of your favorite beer
Mix all of these together and let rest for about an hour
I found a great easy dip to serve with my fried green tomatoes.
* A note about frying green tomatoes. Have you ever had the problem of all the crust falling off your tomatoes while still in the pan? I found the solution, dredge your tomato slices with rice flour before you dip them in the batter. The rice flour acts as a bonding agent between the raw tomato and the batter.
In a large frying pan get about 1 inch of oil heated up to medium high.
First dredge your slices in the rice flour then dip in your batter then into the hot oil, about 3 minutes per side. Check for done with a fork.
Let cool down on a paper towel and serve warm with the dip.
Here was Ted's version of this summertime favorite. It makes a great side dish or serve as an appetizer.
To start, pick and wash 4-5 green tomatoes. Slice them up. I find about a quarter inch slices cook well.
1 and 1/2 cup all purpose flour
1 egg
3/4 teaspoon baking powder
1 table spoon Worcester sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 can of your favorite beer
Mix all of these together and let rest for about an hour
I found a great easy dip to serve with my fried green tomatoes.
I use a store bought horseradish dip mixed with finely chopped red pepper, about 2 tablespoons and 1/2 teaspoon course ground black pepper. Mix well and then refrigerate for a few hours.
* A note about frying green tomatoes. Have you ever had the problem of all the crust falling off your tomatoes while still in the pan? I found the solution, dredge your tomato slices with rice flour before you dip them in the batter. The rice flour acts as a bonding agent between the raw tomato and the batter.
In a large frying pan get about 1 inch of oil heated up to medium high.
First dredge your slices in the rice flour then dip in your batter then into the hot oil, about 3 minutes per side. Check for done with a fork.
Let cool down on a paper towel and serve warm with the dip.
