This Type Of Flour Is Key For Crunchy Fried Green Tomatoes - Tasting Table

"It's still a wheat-based flour, but prior to landing on store shelves, it gets precooked and then dried into an ultra-fine powder, often referred to as instant or quick-mixing flour. As intended, it very quickly dissolves into gravies and sauces, avoiding the dreaded lumping tendency of regular flour. Since Wondra is lower in protein than all-purpose flour, it forms less gluten when moistened, lowering the chance of excess oil absorption and soggy fried foods."

"Because the starch has already been cooked, it crisps up in a flash when it hits hot oil. That makes Wondra the secret darling of fried green tomato deliciousness, ensuring the tomatoes don't overcook while waiting for a gummy crust to catch up. It's important, however, to know exactly how Wondra fits into the multi-layered process of making this dish."

"The prep steps are easy, but don't expect a one-and-done dunk of sliced tomatoes in the instant flour. For the crispiest results, there's a three-step process that uses three bowls, two of which separately involve Wondra. In the first bowl, create a mixture using Wondra and some peppy spices to taste, such as paprika, cayenne, and garlic salt, plus a pinch of sugar."

Wondra flour is precooked and dried into an ultra-fine powder marketed as instant or quick-mixing flour. It dissolves rapidly into gravies and sauces and avoids lumping. Lower protein content yields less gluten when moistened, reducing oil absorption and soggy fried coatings. Precooked starch crisps immediately in hot oil, producing a crunchy exterior without overcooking the tomato. The optimal approach uses a three-step, three-bowl double-dip method with two Wondra-based bowls and a buttermilk bowl for adhesion. Seasoned Wondra with spices like paprika, cayenne, garlic salt and a pinch of sugar enhances the coating.

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