CRISPY FRIED TOMATOES
This fried tomatoes recipe cooks up juicy red tomatoes with cornmeal and cheese for a crunchy, golden brown snack or side dish everyone will love! Fried red tomatoes are easy to make and I am sharing my signature trick so they come out perfectly crispy and delicious!
Provided by Karin and Ken
Time 50m
Number Of Ingredients 12
Steps:
- Assemble all the ingredients to make fried tomatoes.
Nutrition Facts : Calories 334 kcal, Carbohydrate 31 g, Protein 13 g, Fat 18 g, SaturatedFat 6 g, TransFat 0.1 g, Cholesterol 61 mg, Sodium 731 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 11 g, ServingSize 1 serving
PAN-FRIED TOMATOES WITH A CORNMEAL CRUST
In the American South cornmeal is often used to coat oysters, catfish, and chicken before frying them, but this dish, with its crunchy exterior and red-ripe, smooth tomato inside, becomes very Mediterranean. It would be a waste to use extra virgin olive oil for frying the tomatoes, but regular olive oil will impart more flavor than plain vegetable oil.
Provided by Brigit Binns
Categories Cookstr Recipes
Number Of Ingredients 5
Steps:
- SLICE THE TOMATOES crosswise about ½ inch thick. Discard or eat the very top and bottom slices. Mix the polenta, ½ teaspoon salt, pepper to taste, and parsley in a shallow soup bowl and dredge the tomato slices evenly in the mixture, pressing the coating to make it stick to the cut surfaces of the tomatoes.
- IN A LARGE HEAVY NONSTICK SKILLET, heat the oil over medium-high heat until it is very hot but not smoking. Add as many tomato slices as you can without crowding the pan, and sauté for about 3 minutes. Turn the slices to the other side and sauté for another 3 minutes, or until golden. Remove to a paper towel-lined plate, sprinkle with salt, and keep warm in a low oven while you finish frying the other tomatoes. Serve warm.
FRIED GREEN TOMATOES
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- 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.
FRIED GREEN TOMATOES
Provided by Victoria Granof
Categories Tomato Side Fry Quick & Easy Summer Cookie Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- 1. Sprinkle the tomato slices with the salt and pepper; set aside.
- 2. Combine the cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs.
- 3. Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.
- 4. Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.
- 5. Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side.
- 6. Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.
EASY SOUTHERN FRIED GREEN TOMATOES
Simple recipe for fried green tomatoes, perfect for appetizers or a unique fried green tomato B.L.T.!
Provided by Ali
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Line a baking sheet with waxed paper.
- Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper.
- Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer.
- Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 31.5 g, Cholesterol 46.5 mg, Fat 4.7 g, Fiber 2.4 g, Protein 5.8 g, SaturatedFat 0.8 g, Sodium 73.9 mg, Sugar 5 g
FRIED GREEN TOMATOES WITHOUT CORNMEAL
A simple, easy, and healthy way to use up your green tomatoes at the end of summer without using any cornmeal.
Provided by Penelope M
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a wide skillet over medium heat.
- Combine tomatoes and egg in a medium bowl; stir until tomatoes are thoroughly coated with egg.
- Mix together bread crumbs, garlic powder, fennel seeds, mustard powder, and salt in a small bowl. Sprinkle bread crumb mixture onto tomatoes and stir to coat. Pour tomatoes into the hot oil and cook, stirring frequently, until soft, about 15 minutes.
Nutrition Facts : Calories 322 calories, Carbohydrate 26.9 g, Cholesterol 40.9 mg, Fat 21.3 g, Fiber 3.1 g, Protein 7.3 g, SaturatedFat 2 g, Sodium 517.3 mg, Sugar 5.9 g
FRIED GREEN TOMATOES (CORNMEAL)
A Southern favorite, cornmeal-crusted fried green tomatoes are perfect for a light lunch or as a side to a home-cooked dinner.
Provided by Kristen Winston
Categories Appetizers
Time 30m
Yield 4-6 servings
Number Of Ingredients 5
Steps:
- Cut off ends of the tomatoes and slice each tomato into about three 1/2-inch pieces. Put tomato slices in a large bowl. Add buttermilk and turn to coat each slice. Marinate for 5 minutes.. Place a large heavy skillet over medium-high heat. Add oil to come two-thirds up the side of the pan, and heat oil to 325 degrees. In a wide bowl, mix cornmeal, salt and pepper. Working in batches, remove tomatoes from buttermilk, shaking off excess and dip in cornmeal to coat each side. Shake off the excess cornmeal.. Slip the slices into the oil in a single layer and fry until golden brown â about 2 to 3 minutes on each side. Drain on paper towels.
Nutrition Facts :
CORNMEAL FRIED GREEN TOMATOES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 4
Steps:
- Heat a small amount of oil in a saute pan over medium heat. Cut the tomatoes into 1/4-inch slices. Dredge in cornmeal, coating well on both sides. Fry in the hot olive oil until golden brown, turning once. Drain on paper towels. Season with salt and pepper, and serve immediately.
CORNMEAL FRIED TOMATOES
Rescue end-of-season, unripe tomatoes to make pickles, green-tomato pie, and, best of all, fried tomatoes with a dusting of cornmeal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Cut tomatoes into 1/4-inch slices. Dredge in cornmeal, coating well on both sides. Fry in olive oil until golden brown, turning once. Drain on paper towels. Season with salt and freshly ground pepper and serve immediately.
FRIED GREEN TOMATOES(COOK'S COUNTRY)
You'll need 4 to 5 green tomatoes. We recommend finely ground Quaker cornmeal for this recipe.
Provided by Coppercloud
Categories Vegetable
Time 36m
Yield 20-25 tomato slices, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place tomatoes on paper towel-lined rimmed baking sheet. Cover with more paper towels, let sit for 20 minutes, and pat dry. Meanwhile, process 1/3 cup cornmeal in blender until very finely ground, about 1 minute. Combine processed cornmeal, remaining 1/3 cup cornmeal, flour, salt, pepper, and cayenne in shallow dish. Whisk buttermilk and egg together in second shallow dish.
- Working one at a time, dip tomato slices in buttermilk mixture, then dredge in cornmeal mixture, pressing firmly to adhere; transfer to clean baking sheet.
- Heat oil in 12-inch skillet over medium-high heat until 350 degrees. Fry 4 tomato slices until golden brown, 2 to 3 minutes per side. Drain on wire rack set in baking sheet. Bring oil back to 350 degrees and repeat with remaining tomato slices. Serve.
- **TIP: To keep the tomatoes from weeping as they fry (which will loosen the coating), let them sit between paper towels for 20 minutes and then press dry.
Nutrition Facts : Calories 1140.5, Fat 110.7, SaturatedFat 19, Cholesterol 48.1, Sodium 962.2, Carbohydrate 34.5, Fiber 3.7, Sugar 9, Protein 7.7
FRIED RED TOMATOES
Categories Tomato Appetizer Side Fry Super Bowl Parmesan Cornmeal Summer Poker/Game Night Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cut thin slice from each end of each tomato. Discard ends. Cut each tomato crosswise into 3 thick slices.
- Mix polenta, fine cornmeal, Parmesan cheese, cayenne, and salt in medium bowl. Dredge tomato slices thoroughly in cornmeal mixture. Transfer to plate.
- Pour enough oil into heavy large skillet to reach depth of 1/4 inch. Heat oil over medium heat. Working in 2 batches, add tomatoes and cook until crisp and golden, about 3 minutes per side. Transfer tomatoes to paper towels; drain. Transfer tomatoes to platter and serve.
- Available at Italian markets, natural foods stores, and some supermarkets.
QUICK FRIED GREEN TOMATOES
"My grandmother came up with her own version of fried green tomatoes years ago. Our family loves it," says Melanie Chism of Coker, Alabama. "It's a traditional taste of the South that anyone anywhere can enjoy!"
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Slice tomatoes 1/4 in. thick. Sprinkle both sides with salt and lemon-pepper. Let stand for 20-25 minutes. Coat with cornmeal. In a large skillet, heat oil over medium heat. Fry tomatoes for 3-4 minutes on each side or until tender and golden brown. Drain on paper towels. Serve immediately.
Nutrition Facts :
BUTTERMILK FRIED GREEN TOMATOES
I did a search and came up with many fried green tomato recipes on here, but this one is different in that it uses buttermilk, and no cornmeal. Culinary lore says that ripe red tomatoes felt so much like human skin that eating them was considered improperly erotic. In any case, there was something suspect about this New World member of the nightshade family that the Spaniards first brought back to Europe. One solution to it's naughty nature was to eat green tomatoes, which are firm and not nearly as sweet as ripe ones. This version is delicious. Cook times are guestimates.
Provided by Stinkerbell
Categories Vegetable
Time 40m
Yield 12-15 slices
Number Of Ingredients 8
Steps:
- In a bowl, mix together the eggs and buttermilk.
- Whisk in the 1 TBS flour, 1/2 the salt and 1/2 the pepper.
- Soak the tomatoes in this liquid for about half an hour.
- Whisk together the remaining flour, salt and pepper.
- Heat about 1 inch of oil to 350*F in a heavy skillet.
- (I use my cast iron one).
- Dredge the tomato slices, one at a time in the seasoned flour, shaking off any excess.
- Fry the slices in hot oil.
- Do NOT crowd.
- (slices should not overlap as they cook).
- Fry each side until it begins to turn brown.
- Turn in the oil and fry until golden brown and crisp.
- Drain on paper towel.
- Salt to taste.
- Serve with tomato chutney.
- Yummy!
Nutrition Facts : Calories 92.3, Fat 1.3, SaturatedFat 0.5, Cholesterol 32.2, Sodium 448.8, Carbohydrate 16, Fiber 1, Sugar 3.4, Protein 4.2
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