FRIED GREEN TOMATOES A 1949 RECIPE
My mother-in-law Nellie from Indiana,showed mme how to cook fried tomatoes when I was first married in 1949. I have tried other recipes...but these are the BEST. Thank you mom, for all your farm recipes. I know you are looking down on me all the time.. with your love. This recipe is a little different because of the oatmeal. She believed you make do... with what you got! Nancy....9/28/12
Provided by Nancy J. Patrykus @Finnjin
Categories Vegetables
Number Of Ingredients 5
Steps:
- Wash and slice the firm green tomatoes, about 1/2 inch thick. Dip slices into milk, rub oats with your hands to make them fine. (take your ring off, and have clean nails!)
- FRY slowly in the hot oil untill lightly browned and tender. Turn only once. Drain on a paper towel, salt & pepper.. SERVE HOT,........... ENJOY!!
FRIED GREEN TOMATOES
Patrick and Gina Neely's Fried Green Tomatoes from Food Network go best with a tangy buttermilk sauce.
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a deep-fryer, preheat oil to 350 degrees F.
- Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:
- In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.
- In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.
FRIED GREEN TOMATOES WITH RIPE TOMATO SALSA
Use up unripe green tomatoes as well as ripe fruit from your tomato plants with this simple, healthy recipe
Provided by Celia Brooks Brown
Categories Canapes, Dinner, Starter
Time 35m
Number Of Ingredients 10
Steps:
- Sprinkle the flour over a plate. Place polenta into a medium bowl, season and mix well. Place eggs in a small bowl and beat. Lightly coat a green tomato slice first in the flour, dusting off any excess, dip in the egg, then coat in polenta. Repeat with remaining slices.
- Heat a shallow pool of oil in a large frying pan. Fry the coated tomatoes in batches until golden and crisp on both sides, turning them over with a fish slice. As they are done, drain well on kitchen paper and keep warm in a low oven while you fry remaining batches.
- To make the salsa, mix all the ingredients together in a small bowl, then season with salt and pepper. Serve the fried green tomatoes hot, with the salsa spooned over.
Nutrition Facts : Calories 384 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.16 milligram of sodium
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