I’m using my surplus home-grown green cherry tomatoes to make a beautiful chutney.
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Question by crocadilen: what batter is used to make fried green tomatoes?
I can not remember what type of batter is used to make fried green tomatoes can someone please help me? I think it is just regular flour which for some reason I am also thinking it may be corn meal anyone know which one it is? P.S. if you have your own personal recipe please share it with me. Thank you.
Best answer:
Answer by Paul Ding
You have a lot of options on this one.
In our family, fried green tomatoes are made the same way as eggplant. Slice it fairly thin – maybe 1/4″ thick. Dunk it in milk and milk, then dredge it through a mix of corn meal (or masa) and flour, and plop it in a skillet, and fry it until both sides are dark brown. Season with salt and pepper immediately on removing it from the skillet, and serve piping hot, with ball park mustard.
But I know some who use a beer batter, and others who use a tempura batter. Fried green maters are good enough that even if you don’t do it right, they’re still good.
Add your own answer in the comments!
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I have always used:
1 part corn meal
2 parts flour
dash of black pepper
dash of salt
slice the tomatoes and dip in the flour/cornmeal mixture and fry. Ummmmm good.
Actually both- lightly dust with flour first, then dip in the cornmeal-
4 to 6 green tomatoes
flour
salt and pepper
cornmeal
bacon grease or vegetable oil
Slice the tomatoes into 1/2-inch slices. Salt and pepper them to taste. Dip in cornmeal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side.
For a heartier “crust” you can make a batter like in the below:
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.
After coating with beaten egg and water (or milk) mixture then roll the tomatoes in corn meal. (I have used Italian bread crumbs). Enjoy!!!
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.
Good luck!
All purpose flour, salt & pepper. Keep it simple and they taste better, although beer batter (which you can buy at most grocery stores) is pretty good too!
Here’s my recipe. Enjoy!
Fried Green Tomatoes
David Herzog
4 green tomatoes
1 c. white or yellow cornmeal
1 c. flour
Salt, pepper, and cayenne to taste
Salt, pepper, and cayenne ¼” thick tomato slices. Mix cornmeal and flout together. Coat both sides of tomato in flour and cornmeal mixture. Sauté over medium heat until brown. Serve hot.