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
FRIED GREEN TOMATOES
Fried green tomatoes are a classic Southern dish made with sliced unripe green tomatoes. They're a must-have during summer when tomatoes are in season!
Provided by Elise Bauer
Categories Side Dish Snack Green Tomato Southern Tomato
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Slice and salt green tomatoes: Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
- Set out shallow bowls with coating ingredients: While the salted green tomato slices are resting, place in three separate, shallow bowls: 1) the flour and Cajun seasoning (if using), 2) buttermilk and egg, and 3) breadcrumbs and cornmeal. Whisk together the egg and buttermilk.
- Bread the tomato slices: Heat the oil in a skillet on medium heat. Dip the green tomato slices in the flour-seasoning, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.
- Fry the breaded tomatoes: In the skillet, fry half of the coated tomato slices at a time, for 3 to 5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain. These fried green tomatoes are fantastic with a little hot sauce or remoulade .
Nutrition Facts : Calories 379 kcal, Carbohydrate 48 g, Cholesterol 48 mg, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, Sodium 1104 mg, Sugar 6 g, Fat 17 g, ServingSize Serves 4 as a side dish, UnsaturatedFat 0 g
FRIED GREEN TOMATOES
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the fried green tomatoes: Pour the vegetable oil into a Dutch oven or heavy-bottomed pot and attach a deep-frying thermometer. Heat the oil over medium heat to 350 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
- Set up 3 low-sided dishes to make a breading station: To the first dish, add the flour, salt and black pepper and stir to combine. In the second dish, beat the buttermilk with the eggs. In the third dish, stir together the cornmeal and panko.
- Using one hand, dredge both sides of the tomato slices in the seasoned flour, shaking each piece to remove any excess. Next, using the other hand, dip the tomato slices into the egg mixture, allowing it to drip before moving onto the third dish. Using your first hand, coat the tomato slices in the breadcrumb mixture evenly on both sides.
- Working in batches, carefully place the breaded tomatoes into the hot oil. Fry until golden brown and crispy, about 30 seconds per side. Transfer to the cooling rack and sprinkle each slice generously with more salt.
- For the dipping sauce: Put the mayonnaise in a bowl, add the hot peppers and pepper juice, paprika, sugar and salt and stir to combine. Serve the fried tomatoes immediately with the dipping sauce on the side.
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.
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
Fried green tomatoes are delectably moist in the inside, deliciously crunchy and crispy on the outside. Here's my take on this traditional southern recipe.
Provided by Cheryl Magyar
Time 16m
Number Of Ingredients 6
Steps:
- Wash and slice your tomatoes into thick slices, not less than 1/4-inch, not more than 1/2-inch.
- Heat plenty of lard or vegetable oil over medium heat in your favorite thick-bottomed skillet.
- In the meantime, set flour aside in a small bowl or plate. Whisk eggs in another, and use the third plate for cornmeal.
- Dip the tomato slices first in flour, then the egg mixture, lastly in the cornmeal. Make sure the last layer is nice and thick for a spectacular crunch.
- Once the lard/oil is hot, place the coated tomatoes one by one into the hot fat and fry until they are golden brown. If they cook too fast, they will be crunchy inside and out. So, don't rush. Cook them slowly enough, about 3 minutes on the first side, before flipping.
- When done frying, place them on a wire rack to chill.
FRIED GREEN TOMATOES
Make and share this Fried Green Tomatoes recipe from Food.com.
Provided by Rhonda O
Categories Sauces
Time 30m
Yield 8 slices, 16 serving(s)
Number Of Ingredients 4
Steps:
- Cut the tomatoes into thick slices and sprinkle with the salt and pepper.
- Roll the tomato slices in the corn meal until both sides are covered.
- Heat the bacon drippings in a frying pan and add the tomatoes.
- Fry slowly until golden brown.
Nutrition Facts : Calories 47.6, Fat 1.9, SaturatedFat 0.7, Cholesterol 1.5, Sodium 6.6, Carbohydrate 7.1, Fiber 0.9, Sugar 0.9, Protein 0.9
FRIED GREEN TOMATOES
What could be more southern than an all-over crunchy firm tomato that's been battered into a deep-fried delicacy? Right! Well, according Robert F. Moss, a food historian and writer in South Carolina, "they entered the American culinary scene in the Northeast and Midwest, perhaps with a link to Jewish immigrants, and from...
Provided by Diane Atherton
Categories Vegetables
Time 20m
Number Of Ingredients 6
Steps:
- 1. Slice the tomatoes about a 1/4-inch thick. Spread them out on a plate or baking dish and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the liquids out of the tomatoes, about 30 minutes.
- 2. Heat the oil over a medium-high heat in a large skillet.
- 3. Dip sliced tomatoes in buttermilk, and then dredge them in flour seasoned with pepper. Turn over in flour several times, pressing gently to get a nice thick batter. Fry until golden brown. NOTE: Don't crowd the tomatoes, fry a few at a time.
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
FRIED GREEN TOMATOES
this is the first year i planted a garden here in pa. it was essentially herbs, but i threw in 2 tomato plants and one pepper plant, now this late in the season i am left with many green tomatoes. this recipe is courtesy of tyler florence, and worked perfectly.
Provided by chia2160
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 568.4, Fat 32.7, SaturatedFat 6.1, Cholesterol 11.3, Sodium 118.8, Carbohydrate 60.6, Fiber 5.5, Sugar 9.5, Protein 10.8
FRIED GREEN TOMATOES
Though fried green tomatoes are commonly thought of as a Southern staple, they were actually an invention of 19th-century Northern farmers who would pick the remaining green tomatoes from their vines before first frost.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes about 20
Number Of Ingredients 6
Steps:
- Season tomatoes with salt and pepper. Mix together cornmeal and pimenton in a bowl. Lightly beat eggs in another bowl.
- Heat oil in a skillet over medium heat. Dip tomatoes in egg, and dredge in cornmeal mixture. Working in batches, fry tomatoes in a single layer until golden brown, about 3 minutes per side. Let drain on a paper-towel-lined plate.
FRIED GREEN TOMATOES
Fried Green Tomatoes
Provided by Sara Quessenberry
Time 25m
Number Of Ingredients 6
Steps:
- Place the flour, eggs, and cornmeal in 3 separate shallow bowls. Dip the tomatoes first in the flour, then in the eggs (letting any excess drip off), and finally in the cornmeal, pressing gently to help it adhere.
- Heat the oil in a large skillet over medium-high heat. Working in batches, cook the tomatoes until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate. Season with ½ teaspoon salt before serving.
Nutrition Facts : Calories 393 kcal, Carbohydrate 33 g, Cholesterol 159 mg, Protein 9 g, SaturatedFat 3 g, Sodium 308 mg, Sugar 5 g, Fat 25 g, UnsaturatedFat 0 g
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- In a medium bowl, season the flour with salt and pepper. Put the eggs in another medium bowl and toss the bread crumbs and grated Parmesan in a third bowl. Dredge the tomato slices in the flour, then coat them in the egg, letting any excess drip back into the bowl. Coat in the bread crumbs, pressing to help them adhere.
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