CHEF JOHN'S FRIED GREEN TOMATOES
Fried green tomatoes are a southern American classic. Such an easy recipe! Serve with a little dollop of spicy remoulade sauce (which is Southern for tartar sauce). Oh yeah.
Provided by Chef John
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Place tomato slices onto a rack over a paper towel. Sprinkle with 1 teaspoon salt and let slices stand for 15 minutes for the salt to draw out extra juices.
- Mix cornmeal and bread crumbs together in a bowl; stir in 1/2 teaspoon salt, black pepper, and cayenne pepper to taste. Beat eggs with milk in a separate bowl. Place flour into a third bowl.
- Pat tomato slices dry with paper towels. Lay slices, one at a time, into flour; flip to coat both sides and let slices rest in the flour for about 30 seconds. Remove each slice and dip in egg mixture, then into cornmeal mixture, coating both sides of each slice thoroughly. Spread crumbs onto all sides and into tomato crevices with a fork. Rest tomatoes on rack for 10 minutes to let coating set.
- Combine sweet pickle relish, mayonnaise, and hot sauce in a small bowl to make the remoulade sauce.
- Place a large nonstick skillet over medium heat; heat vegetable oil with butter until butter melts, bubbles, and makes a sizzling sound. Fry tomatoes in the hot butter-oil mixture until tomato slices are slightly soft and coating is golden brown, 3 to 4 minutes per side. Use a spatula and a fork to flip.
- Transfer fried green tomatoes to a serving platter and serve with remoulade sauce.
Nutrition Facts : Calories 514.1 calories, Carbohydrate 64.6 g, Cholesterol 103.9 mg, Fat 23.2 g, Fiber 3.4 g, Protein 11.8 g, SaturatedFat 5.5 g, Sodium 1248.2 mg, Sugar 6.2 g
FRIED GREEN TOMATOES WITH REMOULADE
The green tomato is an anchor of Southern cooking. I like to fry them until they're brilliantly crispy and golden brown. It's so simple and straightforward, just like Southern food should be.
Provided by Hugh Acheson
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the remoulade: In a small mixing bowl, combine the mayo, shallots, scallions, mustard, cayenne, hot sauce, lemon juice, Worcestershire, a pinch of salt, and lemon zest. Adjust the seasoning with more salt and hot sauce if needed and reserve. Makes 1½ cups.
- Fry the tomatoes: Bring cast-iron skillet to medium-high heat. Season the green tomato slices with salt. Set aside on a rack fitted over a rimmed baking sheet, which will later become the cooling rack after frying. Find 3 similarly shaped shallow baking dishes. In the first, add flour. In the second, pour the eggs. In the third, add cornmeal. We are creating an assembling line of dredging. One by one, flour a tomato slice on both sides, dunk in the egg mixture, and then dredge in the cornmeal. As you finish each tomato, stack them on a cutting board.When the skillet has preheated, add the oil and heat to shimmering. Fry the green tomatoes until golden, about 2 to 3 minutes per side.
- Assemble the dish: When the tomatoes are crispy, golden brown, and heated through, place them on the cooling rack. Dollop a tablespoon of remoulade on a serving plate and arrange the fried green tomatoes over the sauce. Garnish with some arugula, more remoulade and serve immediately. Nobody wants soggy tomatoes!
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 Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice 2 green tomatoes 1/2 inch thick. Whisk 1/3 cup flour, 1/2 teaspoon kosher salt and 1/4 teaspoon each garlic powder and cayenne in a dish. Whisk 2 eggs and 1 tablespoon milk in another dish. Put 1 1/2 cups panko in a third dish. Dredge each tomato slice in the flour, then egg, then panko. Fry in 1/2 inch 350 degrees F vegetable oil, turning, until golden, 3 to 5 minutes. Serve with ranch dressing.
FRIED GREEN TOMATOES WITH REMOULADE SAUCE
This is a classic American favorite! Tart and flavorful, especially loved in the South. Great paired with a light summer salad. Adapted from The Everything Vegetable Cookbook by Jay Weinstein, a professional chef and radio personality. He is the commentator for National Public Radio and is now a nationally acclaimed food writer. Enjoy!
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make the remoulade sauce:.
- Combine mayonnaise with chopped egg, capers, pickle, parsley, and hot sauce. Taste for seasoning and refrigerate.
- Dredge each tomato slice in flour that has been mixed with celery salt and garlic powder, if using, then eggs, then bread crumbs, pressing the bread crumbs so they'll stick.
- Fry in small batches over low-medium heat(325*F.), until they feel tender when tested with a fork.
- Season with salt, and serve immediately with the remoulade sauce. Enjoy!
Nutrition Facts : Calories 849.5, Fat 35, SaturatedFat 7.3, Cholesterol 342.1, Sodium 2744.8, Carbohydrate 104.5, Fiber 7.5, Sugar 17, Protein 30.2
BEST FRIED GREEN TOMATOES
You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.
Provided by Diana Swenson-Siegel
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Slice tomatoes 1/2 inch thick. Discard the ends.
- Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
- In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Nutrition Facts : Calories 510 calories, Carbohydrate 56.3 g, Cholesterol 95.4 mg, Fat 27 g, Fiber 4.6 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 1136 mg, Sugar 9.9 g
BREAD AND BUTTER PICKLED GREEN TOMATOES
Though the job is spread over three days, making this pickle is actually quite easy and well worth the effort.
Provided by Martha Stewart
Yield Makes 6 pint jars
Number Of Ingredients 10
Steps:
- Wash tomatoes thoroughly; cut away any bad spots. Cut into 1/4-inch-thick slices.
- Combine 2 gallons of water and the pickling lime in a large nonreactive bowl, and add tomatoes. Let soak for 24 hours.
- Drain tomatoes, and cover with fresh water. Soak for 4 hours, changing water every half hour. Rinse, and drain well.
- Make syrup: In a large nonreactive pot, combine sugar and vinegar, and bring to a boil. Fold an 8-by-16-inch piece of cheesecloth in half to make a square; rinse with water, and squeeze dry. Place cloves, cinnamon, allspice, celery seeds, mace, and ginger in the cheesecloth; tie closed with one end of a 12-inch piece of cotton string. Tie a loop in the other end, and slip it over the handle of a wooden spoon. Suspend spice bag in the syrup by placing the spoon across the top of the pot. Remove syrup from heat, add tomatoes, and let sit overnight at room temperature, covered with a clean dish towel.
- Remove kitchen towel, and transfer pot back to the stove. Bring tomatoes to a simmer over medium-high heat, and cook, pushing them into the syrup occasionally, until translucent, about 35 minutes.
- Meanwhile, sterilize the jars and lids: Place a round wire rack in the bottom of a large stockpot. The rack should fit as snugly as possible and should stand 1/2 to 1 inch above the bottom of the pot. Wash the jars, lids, and screw bands with hot, soapy water. Stand six pint jars on the rack, and add the lids; it's not necessary to add the screw bands. Fill the pot with enough water to cover jars by 1 to 2 inches; an additional 1 to 2 inches of space should remain below the rim of the pot so the water doesn't overflow. Cover, and bring the water to a simmer (180 degrees.; let the lids and jars simmer 10 minutes. (The lids and jars can continue to simmer until you're ready to fill them.)
- Using a jar lifter, remove a jar from the simmering water, and empty the water back into the stockpot. Place the jar on a clean surface. Using stainless-steel tongs, layer hot tomatoes in hot sterilized pint jars, leaving 3/4 inch of space beneath the rim. Pour hot syrup over tomatoes, covering them by 1/4 inch, leaving 1/2 inch of space beneath the rim. Slide a clean plastic chopstick or wooden skewer along the inside of each jar to release any air bubbles. Wipe the mouth of the jar with a clean, damp cloth. Place hot lid on jar; turn screw band firmly without forcing. Repeat with remaining jars and tomatoes.
- With the jar lifter, return the filled jars to the stockpot of simmering water, making sure the jars aren't touching the sides of the pot and are spaced about 1 inch apart.
- Raise the heat to high, cover the stockpot, and bring the water to a boil. Process the jars in the boiling water for 10 minutes. Remove the jars from the water bath with the jar lifter, and transfer them to a wire rack to cool for 24 hours. As the tomatoes cool, a vacuum will form inside the jar, sealing it; you might hear a popping sound. A slight indentation in the lid indicates the vacuum seal; the lid should not flex up and down when pressed firmly with a finger. Store in a cool, dry, dark place for up to 1 year. The tomatoes can be served when cool but are more flavorful when allowed to mellow in a cool, dry place for 2 to 3 weeks. Store opened jars in the refrigerator.
BREAD AND BUTTER PICKLED GREEN TOMATOES
We haven't tried preparing this one yet, but we have eaten them, and they are delicious if you like bread and butter pickles. We don't have a garden and have never found green tomatoes in the grocery store for less than $2-3 per pound, a little too pricy for pickling.
Provided by Toby Jermain
Categories Vegetable
Time P1DT6h
Yield 6 pints
Number Of Ingredients 10
Steps:
- Wash tomatoes thoroughly, cut away any blemishes or bad spots, and cut into 1/4" thick slices.
- Combine 2 gallons water and pickling lime in a large glass or plastic bowl; not metal.
- Add tomatoes, and soak for 24 hours, mixing a couple times.
- Drain tomatoes, cover with fresh water, and soak 4 hours longer, changing water every 1/2 hour, then rinse and drain well.
- In a large nonreactive pot, combine vinegar and sugar, and bring to a boil.
- While the mixture is heating, combine all spices in a double layer of rinsed cheesecloth, and tie cheesecloth into a pouch with string.
- Place spice-pouch in boiling syrup, and continue to boil for 15 minutes.
- Remove from heat, and add sliced tomatoes.
- Stir gently, cover with a clean towel, and let stand overnight, stirring gently a couple of times if you think of it.
- In the morning, bring the syrup and tomatoes to a simmer, gently mixing occasionally, for about 30 minutes or until tomatoes are translucent.
- Remove and discard spice pouch.
- Meanwhile sterilize 6 1-pint canning jars and lids according to manufacturers directions.
- Layer hot tomatoes in hot sterilized jars to about 1/2" below the rim.
- Pour hot syrup over top, covering tomatoes by 1/4" and leaving 1/4" of head space.
- Slide a plastic chopstick or wooden skewer along the insides of the jars to release air bubbles, and tap each jar lightly on counter a couple of times to release more.
- Wipe the mouth of each jar with a clean damp cloth, place a hot sterilized lid on each jar, and screw on bands firmly.
- Process in a boiling-water bath for 10 minutes, starting timing after water returns to a boil.
- Cool, making sure that lids have sealed.
- Jars that leak during processing or dont seal should be stored in the refrigerator and used within a couple of weeks.
- Store sealed jars at room temperature if desired.
- Pickles can be served after 24 hours but are better if allowed to mellow in a cool, dry place for 2-3 weeks before using.
Nutrition Facts : Calories 1642.7, Fat 1.5, SaturatedFat 0.2, Sodium 88.6, Carbohydrate 408.7, Fiber 6.5, Sugar 399.4, Protein 6.5
FRIED GREEN TOMATOES WITH BREAD AND BUTTER PICKLED REMOULADE RECIPE
Provided by judyhughes
Number Of Ingredients 10
Steps:
- 1:PREHEAT OVEN TO 200. CUT TOMATOES INTO 1/4 INCH THICK SLICES. SPRINKLE BOTH SIDES OF TOMATOES EVENLY WITH SALT AND PEPPER. 2: POUR BUTTERMILK INTO A SHALLOW DISH OR PIE PLATE. STIR TOGETHER CORNMEAL, CREOLE SEASONING, AND 1 CUP FLOUR IN ANOTHER DISH OR PIE PLATE. 3: DREGE TOMATOES IN REMAING 1 CUP FLOUR. DIP TOMATOES IN BUTTERMILK, AND DREDGE IN CORNMEAL MIXTURE. 4: POUR OIL TO DEPTH OF 2 INCHES IN A LARGE CAST-IRON SKILLET; HEAT OVER MEDIUM HEAT TO 350 DEGREEW. FRY TOMATOES, IN BATCHES,2 TO 3 MINUTES ON EACH SIDE OR UNTIL GOLDEN. DRAIN ON PAPER TOWELS. TRANSFER TO WIRE RACK; KEEP WARM IN A 200 DEGREE OVEN UNTIL READY TO SERVE. SPRINLE WITH SALT TO TASTE. SERVE WITH BREAD AND BUTTER PICKLE REMOULADE. GARNISH IF DESIRED.
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FRIED GREEN TOMATOES WITH REMOULADE - CULINARY HILL
From culinaryhill.com
Ratings 17Total Time 30 minsCategory Appetizer, Side DishCalories 616 per serving
- To make the remoulade, in a medium bowl, whisk together mayonnaise, ketchup, lemon juice, mustard, anchovy paste, garlic powder, onion powder, and cayenne pepper. Add salt, pepper, tabasco, and Worcestershire sauce to taste. Stir to combine and garnish with fresh parsley. Cover and chill until serving time.
- To make the tomatoes, in a medium bowl, combine buttermilk and cajun seasoning. Add tomato slices and turn until evenly coated. Set aside to marinate for 5 minutes.
- Meanwhile, In a medium bowl, combine cornmeal, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Working with one tomato slice at a time, remove from buttermilk and add to cornmeal, tossing to coat. Remove to a plate and continue with remaining tomato slices.
- In a large skillet over medium high heat, heat oil to 375 degrees. Fry each tomato slice until golden brown on one side, 2 to 3 minutes. Flip each slice and continue frying until second side is golden brown. Drain on paper towels and sprinkle with salt.
CLASSIC FRIED GREEN TOMATOES WITH REMOULADE
From southernbite.com
5/5 (5)Category Appetizer, Side DishCuisine AmericanEstimated Reading Time 4 mins
- In a small bowl combine the mayonnaise, sour cream, ketchup, mustard, lemon juice, garlic, horseradish, and Creole seasoning. Stir well to combine. Refrigerate for at least 30 minutes to allow the flavors to develop.
- Thinly slice the tomatoes, and lightly salt each side. Place in a colander in the sink and allow the salt to draw some of the moisture out for about 10 minutes.
FRIED GREEN TOMATOES {WITH REMOULADE SAUCE} - BELLY FULL
From bellyfull.net
Ratings 8Total Time 40 minsCategory Appetizer, Side DishCalories 547 per serving
- Make the remoulade sauce: In a medium bowl, whisk together all the ingredients. Taste, and adjust seasonings if needed. Refrigerate until ready to use.
- Using a serrated knife, cut tomatoes into 3/8" thick slices (that's between 1/4 and 1/2-inch thick.) Sprinkle both sides with coarse salt. Let stand for 30 minutes to draw out the moisture (this helps the breading stick better.) Gently pat dry with paper towels.
- Set up the breading station with 3 separate shallow dishes (pie plates are great!): 1st dish: whisk together the flour, garlic powder, onion powder, and smoked paprika. 2nd dish: whisk together the buttermilk, egg white, and hot sauce.3rd dish: combine the breadcrumbs and cornmeal.
- Fit a wire rack inside a rimmed baking sheet. Dip each tomato slice in the flour mixture (shake off excess), followed by the buttermilk mixture, and finally the cornmeal mixture (press gently to adhere.)
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