BHAL DAVE SHOWS HOW TO MAKE A SIMPLE RADISH AND RED ONION PICKLE. hE HAD BUCKETFUL OF GREEN TOMATOES, THAT HE CONVERTED INTO A JAM AKA MURABBO OR MARMALADE V…
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Question by Josie =): Can someone give me a good recipe for green fried tomatoes?
What do I eat with green fried tomatoes?
Best answer:
Answer by Joanne A. W
Recipes:
http://www.cooks.com/rec/search?q=green+fried+tomatoes%3F
What do you think? Answer below!
Related Green Tomato Articles
Gee my friend I expected you back later, You get busy Really fast!
You eat them either as a snack ot as a side dish to aby meal…..
4 green tomatoes, sliced a smidge less than 1/2-inch thick
1/2 teaspoon dried Cajun Spice blend (or salt & pepper)
1/2 cup flour for dusting
2 eggs, beaten
1/2 cup cornmeal
Oil for frying (olive, safflower, vegetable, etc.)
Put the flour, beaten eggs, and cornmeal in separate dishes. Pie pans work well for this. Add the Cajun Spice blend to the flour and mix well.
Heat about 1/4 inch of oil in heavy skillet over medium high heat. There should be enough oil in the skillet to cover about half of the tomato slice. Do not allow oil to smoke. If it does, remove from heat for a few minutes.
Put several paper towels on a plate or baking sheet. Set aside. Set oven to warm (about 180 degrees). As each batch is fried, transfer to paper towel covered plate or baking sheet and place in over to keep warm.
Dust 3 – 4 tomato slices on both sides lightly with the flour mixture. Dip in beaten egg, letting excess drip off. Coat both sides well with cornmeal.
Fry 3 – 4 of the coated slices at a time in hot oil until brown on one side, about 3 – 4 minutes. Do not over load the pan with tomatoes because they will cool the oil down too much. Turn over and brown the other side. Remove from oil and transfer to paper towel covered baking sheet or dish. Place in warm oven until all batches have been fried.
Top warm slices with lemony aioli or remoulade
Slice green tomatoes a bit thick. Salt and pepper slices. Dip in egg batter of a little milk and egg, and dredge with corn meal. Optional-Sprinkle Parmesan Cheese on top just before serving piping hot. I like them with ketsup too.
You eat them by themselves. They are so good I don’t like to eat them with anything.
Fried Green Tomatoes Recipe
3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.
2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.
Fried Green Tomatoes
1 cup stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
Pinch cayenne
1 1/2 cups buttermilk
Kosher salt and freshly ground black pepper
4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
1/2 cup vegetable oil
1 tablespoon unsalted butter
Hot pepper sauce, for serving
Lemon wedges, for serving
In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.
ORIGINAL SOUTHERNER’S FRIED GREEN
TOMATOES
fresh green tomatoes
flour
salt
pepper
vegtable oil
Slice tomatoes about 1/4″. Spread on plate. Sprinkle salt evenly over tomatoes. Continue placing tomato slices in layer over previous layer and sprinkle with salt until all tomatoes have been salted.
IMPORTANT: LET THE TOMATOES SIT (ROOM TEMPERATURE OR REFRIGERATOR) AT LEAST SIX (6) HOURS. This removes water from tomatoes so that they will cook up nice and crispy.
Remove tomatoes from container. Mix flour, a little salt and pepper (to taste) in bowl. Coat each tomato slice with flour. LET SIT 30 MINUTES.
Heat oil in a skillet to medium high. Place tomatoes in oil. (Reduce heat when necessary). Let tomatoes brown on one side, then turn and brown on the other. When tomatoes are a golden brown, remove one at a time and place on paper towels to drain.
I’d say serve immediately, but they’re so good, most family members hover around the stove to eat them as they are ready
3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.
2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.
season with blk pepper,seasoning salt,u can use cornmeal or flour
All these recipes sound all good and correct….
but if you want something to dip the fried green tomatoes in…use Ranch Dressing….really good!! didn’t know this until i read this in my Southern Living Magazine : )
Here in the south Fried Green Tomatoes are a side dish…and we love them.