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Shannon Overmiller shows how to fry and serve fried green tomatoes.
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Hello! My name is Shannon Overmiller. The executive chef of The Majestic.
We are now assembling fried green tomatoes which I’ll be preparing for you today. Along with the fried green tomatoes, I’ll show you how to fry them after I've showed you how to properly bread them. And then we also want to be mindful of the safety factor when dropping fried green tomatoes. I fortunately have a frier, but if at home, you’re inserting your tomatoes into hot oil, be sure to use a slotted spoon and carefully place the tomatoes in. Do not drop, because you don’t want the oil to splash up on you.
For the assembly we have our Ricotta salata, our tomato ragu, and our preserved lemon, and our previously done aioli. So now I’ll show you how to fry tomatoes. You always need a plate or some vessel to put a paper towel on to catch the oil from your fried green tomatoes. When frying, my oil sets at about 3750 to 4000. As you see, I placed them into the basket, and you let them fry for—until they’re done, brown, crispy, beautiful. At this stage, once your tomatoes reach the golden crisp, I would say color de café. That is the perfect color, crisp. You can hear the crisp, again, always cooking with your senses, sight, smell, sound. And season, taste of course, both sides. Careful, it’s hot.
Now for assembly. Simply, as simple as simple is, is not exactly simple. You want to take a little bit of the ragu. Clean hands. Place your fried green tomatoes, seasoned, at this stage we want to add a little bit of our Ricotta salata, directly on, so the warmth brings out the Ricotta. And that’s what I like about this cheese. A little bit of your aioli, which you can store in squeeze bottle or cork containers, drizzle it on. So you get the balance and the textures of the salty Ricotta, which is mild, the sweet ragu, the fattiness of the garlicy aioli, and the crisp texture of the tomatoes which are warm balancing out the white. So you have warm to cold, to cold to warm. You have all the different textures, all the different temperatures, and all the different flavors in your mouth. Sweet, salty, sour, tangy, mild. That is delicious.