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 :
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.
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
EMERIL'S FRIED GREEN TOMATOES
From of Course Emeril Live. The very Best low fat fried green tomatoes. Portions vary on amounts cooked.
Provided by Lowell
Categories Low Protein
Time 1h
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut the green tomatoes 1/4 thick slices.
- Soak in buttermilk at least 30-60 minutes.
- Mix equal parts flour, cornmeal.
- If you can find Masa Harina add 1/4 amount.
- Add salt pepper to taste.
- Preheat the oil to frying temperature.
- Dip the tomatoes from the buttermilk into the dry mix.
- Brown both sides, remove then put on a plate/rack to drain in a warm oven.
- Serve with Miracle Whip or mayonnaise.
Nutrition Facts : Calories 28.3, Fat 0.2, Sodium 16, Carbohydrate 6.3, Fiber 1.4, Sugar 4.9, Protein 1.5
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
TEXAS GREEN FRIED TOMATOES
Everyone here has gardens and you get green tomatoes anytime you want. I keep one plant just for green tomatoes.
Provided by Audra LeNormand
Categories Healthy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put skillet on and get oil hot as your preparing tomatoes.
- Cut tomatoes as thick or thin as you like them.
- Mix flour, cornmeal, garlic powder, salt and pepper.
- Roll tomatoes in egg and then in dredging mixture (Cornmeal& Flour mixture).
- Do this twice and drop into hot oil.
- When golden brown on both sides take out.
Nutrition Facts : Calories 169.7, Fat 3.3, SaturatedFat 0.9, Cholesterol 93, Sodium 53.3, Carbohydrate 28.7, Fiber 2.6, Sugar 3.9, Protein 7.1
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4.7/5 (44)Total Time 37 minsCategory Appetizer, Side DishCalories 120 per serving
- Rinse the tomatoes with cool water and pat them dry with paper towels. Slice them into 3/8" thick slices. (That's between 1/4 and 1/2" thick). Do not pat the cut surfaces of the tomato dry with paper towels.
- Pour enough oil into a cast iron or stainless steel skillet to reach a depth of 1/4" to 1/2" . The oil gets too hot for some nonstick skillets. Heat the oil over medium heat until very hot but not smoking. You will know it is ready when you sprinkle a few grains of cornmeal in it and it immediately sizzles. You can also use a candy thermometer if the oil is deep enough. I absolutely love using a digital, no contact infrared thermometer. You just point it at the oil and it reads the temp. Amazing. You want the temperature to be between 360 and 375 degrees. Keep a close watch on the oil while dredging the tomatoes.
- Gather 3 small plates or shallow bowls. I like to use paper plates for the dry mixtures for easy clean up. In one plate, combine the flour and 1/2 teaspoon of the salt. In the second plate, whisk together the milk and egg with a fork. In the third plate, the cornmeal, breadcrumbs, pepper, the remaining 1/2 teaspoon salt and pepper.
- Working with 2 or 3 tomato slices at a time, press the tomato slice into the flour, coating both sides. If the flour doesn't stick to the edge of the tomato, run the edges through the egg/milk mixture, then back in the flour. Dip the flour coated slice into the egg/milk mixture, then gently press it into the cornmeal mixture.
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4.9/5 (25)Total Time 40 minsCategory Appetizer, Side DishCalories 505 per serving
- Scoop the flour onto a plate or in large bowl. Pour the buttermilk into another bowl. Mix the cornmeal, bread crumbs, kosher salt, black pepper and cayenne on another plate or in a bowl.
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