Bob loves fried green tomatoes. He said my new version was the best ever. He loved the chipotle powder. You can eliminate it, of course, but we like the heat.
3 large green tomatoes, washed and sliced ½“ thick
2 cups AP flour
½ cup yellow corn meal
1 tsp garlic powder
1 tsp onion powder
1 tsp parsley
Salt and pepper
¾ tsp chipotle chili powder
3 eggs, beaten
3 TBSP milk
In small bowl, beat egg and milk. Add salt and pepper to taste. Set aside.
Place flour and corn meal in a second bowl, add parsley, garlic powder, onion powder, and chipotle chili powder. Stir.
Dip sliced tomatoes first in flour, then in egg, then in flour again.
Heat a large frying pan and cover bottom with olive oil. Cook until tomatoes are soft and desired color is reached. Approximately 5 minutes per side. Drain on paper toweling.
Gail Westover, a Treasure Lake resident has been cooking most of her life. Hobbies come and go, as we all know, but for nearly 50 years, she has made homemade cooking a priority when it comes to feeding her family. There is nothing she won’t cook, from Braided Danish and Marble Rye Bagels to International foods of all sorts. “When you’ve cooked as many years as I have, nothing will scare you,” Gail says. She admits that she has an extremely hard time following someone else’s recipe and has become a talented recipe developer. We are happy to welcome Chew Wanna Eat? to The Lake News where you will have access to her creations.