You are so right! One of my fav. foods! Every time I see them on the menu at a restaurant, I get some. Haven't had any better than my own, but the rémoulade sauce with one order in New Orleans was memorable and their FGT's (sauce notwithstanding) were probably the best from a restaurant that I've had. I'm partial to a flour breading like my gramma taught me, vs. the usual corn meal in a restaurant. Which way do you like to do 'em? And thin or thick?
I'm curious also, how would you (&whoever ends up reading this) feel about being served this food with no utensils in a restaurant at around $9? I know it's fine to eat fried things with fingers but without a fork, I have trouble getting enough of whatever sauce on each bite. Either way, I think anything served by a server should come with a full set of utensils.
The first time I tried to grow tomatoes to get big green ones for frying, I didn't read the label well, just looked at the teeny tiny pic that showed a lot of fruits. When they started turning red while still the size of a grape, I realized I'd gotten some kind of cherry tomato vine. Hilarious... and caused a few salads that wouldn't have otherwise been tossed.
