MOM;S FRIED GREEN TOMATOES
These are an absolute family favorite...I grew up eating these and raised my children on them too...My mom's mom made these...This is a recipe handed down for forever....I can make a meal out of just these....
Provided by JoSele Swopes
Categories Vegetable Appetizers
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat cooking oil in skillet...You will need 3 separate shallow bowls for each mixture..... slice green tomatoes 1/2 inch thick. Pour egg mixture into a shallow bowl, pour buttermilk into shallow bowl, mix all dry ingredients and place in another shallow bowl...
- 2. Heat oil in skillet cook on medium heat.... Dip in milk, then in egg, then in dry ingredients and place in hot cooking oil...
- 3. Fry until they are golden brown and crispy, then flip with fork and fry on the other side. Drain on paper towels. Serve immediately. You may season to taste after frying also.....
NANA'S FRIED RED TOMATOES
Steps:
- Cut out stem (/core) of tomatoes; slice into 1/4 to 1/2 inch slices crosswise.
- Set up a dredging station with one container flour, a second with the beaten egg and water, and a third with the bread crumbs.
- Cover bottom of frying pan with oil and add 1 Tablespoon butter to melt. Heat until butter sizzles.
- Dredge tomato slice in flour on both sides, shake off excess, dip in egg wash, then in breadcrumbs covering each side well. (If desired, repeat egg/breadcrumb dip and layer - I always do!)
- Place the breaded tomato slice in frying pan and fry a few minutes until golden brown on one side; flip and brown the other side. Don't overcrowd the pan; fry in batches if need be.
- Remove from pan to paper-lined tray to remove excess grease, place on serving plate. You can keep warm in the oven set to 190F degrees if frying a lot at one time and you must do them in batches.
- Sprinkle with salt and pepper to taste. My Nana always sprinkled a pinch of granulated sugar on top before serving.
Nutrition Facts :
FRIED RED TOMATOES WITH GRAVY
This has been a standard in our house for the past 30 plus years. We have fresh tomatoes in the spring and fall.
Provided by Dotti5
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- In a large skillet heat oil over medium heat. Sprinkle seasoning salt on both sides of tomato slices, then dredge in the 1/2 cup of flour. Place tomatoes in the hot oil and fry until golden brown, turning once. Keep tomatoes warm.
- Add the 2 tablespoons of flour to the oil and cook over medium heat, stirring until smooth, about one minute. Gradually pour in the half and half, stirring constantly until thickened. Stir in the brown sugar, salt and pepper. Spoon gravy over the tomato slices and serve immediately.
Nutrition Facts : Calories 110.1 calories, Carbohydrate 15.7 g, Cholesterol 11.2 mg, Fat 4.5 g, Fiber 1.1 g, Protein 2.6 g, SaturatedFat 2.3 g, Sodium 165.8 mg, Sugar 5.6 g
MOM'S FRIED GREEN TOMATOES
This recipe is my mom's recipe. I'm not a big fried green tomato person but when I get my once a year craving I reach for this recipe. My 4 yrs old nephew & 6 yrs old nice really liked these tomatoes.
Provided by internetnut
Categories Lunch/Snacks
Time 15m
Yield 3-6 serving(s)
Number Of Ingredients 5
Steps:
- Slice the green tomatoes in thin slices.
- Dip the tomatoes in the flour.
- Heat the oil until hot.
- Fry until golden brown on each side making sure to season each side with salt & pepper.
- Remove from the oil when browned and season again with salt & pepper.
Nutrition Facts : Calories 255.3, Fat 18.5, SaturatedFat 2.8, Sodium 11.1, Carbohydrate 20.1, Fiber 1.5, Sugar 3.3, Protein 3.1
FRIED GREEN TOMATOES RECIPE
You don't have to wait for your next restaurant meal to enjoy a Southern Fried Green Tomatoes recipe this season.
Provided by Blair Lonergan
Categories Lunch or Dinner Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Slice tomatoes into ½ -inch thick slices. In a shallow dish, mix together flour, salt and pepper. Place the egg and buttermilk in a separate shallow dish, and the cornmeal in a third dish.
- One at a time, dip the tomato slices in the flour mixture, then into the egg mixture (shake off the excess), and then dredge in cornmeal. Place on a wire rack on top of a baking sheet and refrigerate for 15-30 minutes.
- Pour oil in a cast iron skillet or Dutch oven to a depth of about 1 inch. Heat oil over medium heat to a temperature of about 325 degrees F. Without crowding the skillet, fry tomatoes in batches until golden brown on one side (about 3 minutes). Then gently turn and continue cooking until golden on the other side. Remove to a paper towel-lined tray, season with salt and pepper, and serve immediately.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 395 kcal, Carbohydrate 30 g, Protein 5 g, Fat 29 g, SaturatedFat 23 g, Cholesterol 21 mg, Sodium 170 mg, Fiber 3 g, Sugar 3 g
MOM'S FRIED RED TOMATOES
My mom's simple recipe. Easy, great and tasty! Please remember the nutritional facts are not correct, because you are not eating all the coating ingredients. Also, these amounts are to my families tastes, adjust to your liking. REMEMBER: TO ADD MORE BUTTER AND OLIVE OIL TO THE PAN AS NEEDED. THERE SHOULD ALWAYS BE A LAYER OF LIQUID TO FRY IN.
Provided by CGchef
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Cut tomatoes into thick slices. Put aside.
- Mix flour, salt and pepper in shallow dish for coating.
- Heat butter and olive oil in pan, until it's hot enough to fry inches.
- Pre-heat oven to warm setting. (Lowest setting).
- Coat tomato slices in flour mixture.
- Place in pan until gloden brown.
- Place on baking sheet and place in warm oven until ready to serve. (I think they taste better if put in the oven for a little bit because it crisps them up a bit.).
Nutrition Facts : Calories 506.3, Fat 14, SaturatedFat 4.9, Cholesterol 15.3, Sodium 2383, Carbohydrate 83.6, Fiber 6.4, Sugar 7.5, Protein 12.4
MOM'S FRIED GREEN TOMATOS
My Mom used to make these when I was a kid. I adapted them a little for my own liking, but essentially, they're still hers.
Provided by Jamie Ball
Categories Vegetables
Time 35m
Number Of Ingredients 8
Steps:
- 1. Thinly slice tomatos. Start heating oil.
- 2. Beat eggs and milk together in a bowl.
- 3. Combine flour and seasonings on a plate (I use a disposable plate so I don't have to bother with cleanup)
- 4. Dip tomato slices in milk, dredge in flour mixture,dip in milk mixture again, then dredge in flour again.
- 5. Fry tomatos in hot oil until coating is golden brown.
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- Slice up the green tomatoes so they are about 1/4 inch thick, discarding the tops. Set up your breading station by setting out three bowls or plates with a lip. You need one bowl for the flour, one for the eggs (whisk them together), and one for the bread crumbs. Now dip the tomatoes so they get fully covered in each bowl in this order: flour, egg and breadcrumbs. Set on a plate. Once you have them all breaded, pop them in the freezer for 6-10 minutes. You can prep your salad greens, make your pesto, and heat up your oil during this time.
- In a heavy duty pot or dutch oven, heat the oil until it's around 350°F. I like to use a candy thermometer when frying, but it's not completely necessary. Have a plate lined with paper towels ready at the side. Once the oil is hot, use kitchen tongs to add 2-3 breaded tomato slices at a time to the pot (depending on how big your pot is). Cook for 20-30 seconds on each side. Remove to your paper towels once they look golden brown.
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