Me slicing a lemon boy tomato minutes off the vine.
Question by buckroar: fired tomatoes. 20 characters?
my question is do i need green tomatoes or can i fry red ones. i think red would be fine but just making sure. also if you have any spices or seasonings that you like on them please include them. i am going to have them with country Style ribs, cherry smoked. and prob some mashed potatoes. or maybe rice. do you have cool country style recipes for rice. just normal white rice. i just want it to taste good and not plain. i would like my rice to have flavor and it should go with the ribs.
anyways thanks in advance. i know you all will give me awesome answers.
ok so i need green tomatoes. where can i get those? i dont see any at walmart. but of course i didn’t exactly look.
Best answer:
Answer by AMY W
Your tomatoes have to be green, red or orange is not hard enough and ur fried tomatoes will be mush.
get you a box or two of zateran’s red beans and rice…thats about as country as rice gets and its sooooooo good.
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How does it taste
Very juicy, sweet, tangy, and very low acidity taste.
You need firm green tomatoes to make fried green tomatoes. Red ones will fry into mush. For 5 large tomatoes use 1 teaspoon thyme, 1/4 teaspoon salt, 1/2 cup butter or bacon grease for frying. This recipe is from a cook book printed in 1953. The Modern Family Cook Book by Meta Given.
Saute a chopped onion in butter or bacon grease. Just before serving the rice stir in the sauteed onion and some chopped parsley if you have it. This will make your rice tasty and colorful
Make your tomatoes green, as everyone says above. They are great tasting and I’m sure you will have a great meal. <3
Fried Green Tomatoes with Garden Dipping Sauce
Andrew Zimmern
Ingredients:
Fried Green Tomatoes:
4 large green tomatoes, cut into 1/8-in slices
1/2 c. fresh goat cheese (chevre)
2 T. minced scallions
1 c. dry bread crumbs
2 beaten eggs
1 c. all-purpose flour, seasoned with salt and pepper
Vegetable oil for frying
Garden Dipping Sauce:
1/2 c. mayonnaise
1/2 sour cream
2 T. lemon juice
2 T. minced parsley
1 t. ground white pepper
2 T. minced chives
1 t. Spice Islands Beau Monde seasoning
Preparation:
Fried Green Tomatoes:
Combine the cheese and scallions. Use your hands to roll the cheese into several large, tablespoon–size clumps. With your palm heel or fingertips, roll one clump at a time into a thin layer between two pieces of wax paper. Place these flattened layers onto half of the tomatoes, then cover each cheese–covered slice with another slice, making thin little sandwiches, pressing down gently.
Dredge tomatoes in flour, then the beaten egg, then the bread crumbs.
On the stove top, heat oil, at a depth of roughly 1/2–inch, to 360 degrees in an electric skillet or deep–sided fry pan. Fry the green tomatoes until browned on both sides. Sprinkle with sea salt and serve with the sauce.
Garden Dipping Sauce:
Combine all ingredients and serve with tomatoes.
Green Tomato Frittata
A good way to use those green tomatoes you have hanging around.
Ingredients:
1/2 cup canola oil, for frying
1/2 cup cornmeal
1/4 cup flour
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
3/4 pound (5 to 6) small, firm green tomatoes, cut into 1/4-inch to 1/2-inch slices
6 large eggs
2 scallions, white and light-green parts, coarsely chopped
3 large basil leaves, torn or rolled and cut into thin strips (chiffonade)
Preparation:
Heat the oil in a large nonstick skillet over medium-high heat Line a large plate with paper towels.
Combine the cornmeal, flour, salt and pepper in a resealable plastic food storage bag. Add a handful of tomato slices at a time and shake to coat them evenly. Working in batches, carefully drop them into the hot oil (laying them away from you) and cook for 1 to 2 minutes, until the coating is golden; then turn them over and cook for 2 minutes, or until the coating has lightly browned. Transfer the fried tomato slices to the paper towel-lined plate to drain.
Meanwhile, lightly beat together the eggs, scallions and basil; season with salt and pepper to taste. Set aside.
When all the tomatoes have been fried, pour the hot oil from the skillet into a small heatproof bowl (strain and reserve for another use, if desired); leave a thin coating of oil in the skillet. Return the skillet to medium heat. Arrange the fried tomato slices in a single layer in the skillet. Pour the egg mixture evenly over the tomatoes.
Let the eggs sit for about 1 minute, then give the pan a shake or tilt to redistribute the eggs, if necessary. Reduce the heat to medium-low; cook for about 5 minutes, or until the underside of the frittata has browned a bit (the top may still be somewhat runny). Run a spatula around the edges of the skillet to loosen the frittata; slide it onto a large plate.
Place the skillet upside down over the plate and use potholders to invert the two so that the frittata drops into the skillet, browned side up. Return to the heat and cook for about 2 minutes. Transfer the finished frittata to a large plate and cut into 4 wedges; serve warm. Serves 4.
My Mom used to flour sliced red tomatoes & fry them in butter.YUM