FRIED GREEN TOMATOES
These wonderful country-fried green tomatoes make a great side dish for summer!
Provided by BETHZUKE
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in another bowl, and the beaten eggs in a third bowl.
- Melt the butter in a large skillet over medium heat. Dip each tomato slice in the egg to coat, then in the flour mixture. Dip the floured tomato slice back into the egg, and then into the cracker crumbs. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 to 5 minutes per side. Add more butter to the pan, if necessary. Serve hot!
Nutrition Facts : Calories 309.7 calories, Carbohydrate 29.8 g, Cholesterol 102.7 mg, Fat 18.7 g, Fiber 2.1 g, Protein 6.8 g, SaturatedFat 10.5 g, Sodium 658.8 mg, Sugar 4.3 g
COUNTRY-STYLE TOMATOES
This is a superb vegetable course when tomatoes are in season, and they look great on a buffet table. Sometimes I go all out and buy beefsteak tomatoes as a special treat for family parties. -Cathy Dwyer, Freedom, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut each tomato into four thick slices; place on paper towels to drain. Meanwhile, in a small bowl, beat the cream cheese, parsley, basil, garlic and salt until blended. Spread cream cheese mixture over eight tomato slices; top with remaining tomato slices., Place flour and bread crumbs in separate shallow bowls. In another bowl, whisk egg and milk. Coat the top and bottom of each sandwich with flour, dip into egg mixture, then coat with crumbs., In a large skillet, heat butter and oil over medium heat. Fry tomato sandwiches in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 251 calories, Fat 20g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 225mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
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(COOK'S COUNTRY)
You'll need 4 to 5 green tomatoes. We recommend finely ground Quaker cornmeal for this recipe.
Provided by Coppercloud
Categories Vegetable
Time 36m
Yield 20-25 tomato slices, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place tomatoes on paper towel-lined rimmed baking sheet. Cover with more paper towels, let sit for 20 minutes, and pat dry. Meanwhile, process 1/3 cup cornmeal in blender until very finely ground, about 1 minute. Combine processed cornmeal, remaining 1/3 cup cornmeal, flour, salt, pepper, and cayenne in shallow dish. Whisk buttermilk and egg together in second shallow dish.
- Working one at a time, dip tomato slices in buttermilk mixture, then dredge in cornmeal mixture, pressing firmly to adhere; transfer to clean baking sheet.
- Heat oil in 12-inch skillet over medium-high heat until 350 degrees. Fry 4 tomato slices until golden brown, 2 to 3 minutes per side. Drain on wire rack set in baking sheet. Bring oil back to 350 degrees and repeat with remaining tomato slices. Serve.
- **TIP: To keep the tomatoes from weeping as they fry (which will loosen the coating), let them sit between paper towels for 20 minutes and then press dry.
Nutrition Facts : Calories 1140.5, Fat 110.7, SaturatedFat 19, Cholesterol 48.1, Sodium 962.2, Carbohydrate 34.5, Fiber 3.7, Sugar 9, Protein 7.7
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
EASY SOUTHERN FRIED GREEN TOMATOES
Simple recipe for fried green tomatoes, perfect for appetizers or a unique fried green tomato B.L.T.!
Provided by Ali
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Line a baking sheet with waxed paper.
- Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper.
- Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer.
- Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 31.5 g, Cholesterol 46.5 mg, Fat 4.7 g, Fiber 2.4 g, Protein 5.8 g, SaturatedFat 0.8 g, Sodium 73.9 mg, Sugar 5 g
COUNTRY-FRIED OKRA AND GREEN TOMATOES
Make and share this Country-fried Okra and Green Tomatoes recipe from Food.com.
Provided by Jellyqueen
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine okra and tomato in a bowl.
- Season with the salt and pepper.
- Mix the cornmeal and flour and toss the veggies in this mixture until coated.
- Heat oil in a large skillet over mediun-high heat.
- Add okra and tomatoes.
- Cook, stirring and turning occasionally, until crisp and browned- about 15-20 minutes.
- Remove okra and tomatoes to a serving platter which has been covered with a paper towel to drain.
- Serve and heat while hot.
SOUTHERN FRIED GREEN TOMATOES
This is a recipe that I like.
Provided by JESS1199
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 17m
Yield 6
Number Of Ingredients 6
Steps:
- In a small bowl whisk together egg and milk. In another small bowl mix cornmeal and flour.
- Heat oil in a large skillet over medium heat; use more or less oil to reach about 1/4 inch in depth.
- Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 42.7 g, Cholesterol 36.8 mg, Fat 10.2 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 1.8 g, Sodium 299.6 mg, Sugar 1 g
SIMPLE COUNTRY FRIED GREEN TOMATOES
My mom used to make these when I was growing up from fresh green tomatoes from our garden. We thought we were getting such a treat! I've tweaked it and developed my own technique that is slightly different from my moms. She used to cut hers in chunks and she cooked them a lot longer because my dad liked things 'mushy,' I slice...
Provided by Elaine Bovender
Categories Vegetables
Time 25m
Number Of Ingredients 7
Steps:
- 1. Slice tomatoes thinly, about 1/8" thick, set aside.
- 2. In a small bowl, add milk and egg. Beat with whisk or fork until smooth. In a shallow bowl or plate mix together flour and cornmeal.
- 3. Dip tomatoes in milk mixture and then coat each side as evenly as possible with flour mixture, set aside. If you start to run out of your flour mixture, go ahead and add some more.
- 4. Pour about 1/2" of vegetable or canola oil in a heavy skillet and heat until very hot, about 350 degrees. Once the oil is hot, add some of the tomato slices. Cook on one side for about two to three minutes or until golden, then carefully turn to brown the other side. Do this in batches, so as not to over crowd your skillet.
- 5. When both sides are golden brown, remove from pan and place on a rack to cool (I use a cookie cooling rack with aluminum foil underneath as shown in the picture). Do not cool on paper towels or the tomatoes will become soggy. Repeat the process with each batch.
- 6. Add salt and pepper to taste and serve hot with your favorite sauce. My husband loves them with a copy cat recipe Outback Steakhouse bloomin' onion sauce. I just love them plain.
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