FRIED GREEN TOMATO WEDGES
Unripe tomatoes usher in hot summer days with this most Southern of dishes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- In a medium shallow bowl, combine the cornmeal, salt, black pepper, and cayenne pepper; set aside. In another shallow bowl, whisk together the buttermilk, eggs, and lime juice (the mixture may appear curdled); set aside.
- In a large cast-iron or heavy skillet, pour oil to a depth of 1/2 inch; heat until a deep-fry thermometer measures 375 degrees. Meanwhile, working in batches, dip tomatoes in buttermilk mixture, then in cornmeal mixture. Set aside on a large plate; repeat with remaining tomatoes.
- Fry tomatoes, working in batches, until golden brown, about 1 minute on each side. Drain on a paper-towel-lined plate. Season with salt while hot. Serve warm with basil-lime mayonnaise.
MAWMAW'S SIMPLE FRIED GREEN TOMATOES
My grandmother's fried green tomatoes were famous in our community. The recipe is so simple, but the results are delicious!
Provided by HeyGoodLookin
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Place tomato slices in a bowl of ice water; soak for about 5 minutes.
- Heat about 1/2 inch of canola oil in a large skillet over medium-low heat.
- Combine cornmeal and flour in a bowl.
- Remove tomato slices from ice water, one at at time, and coat lightly in the cornmeal mixture; shake off any excess. Place in the hot oil.
- Cook tomato slices, working in batches, until edges are golden brown, about 4 minutes per side. Remove with a slotted spoon and place on a paper towel-lined plate. Sprinkle lightly with salt.
Nutrition Facts : Calories 279.5 calories, Carbohydrate 54.3 g, Fat 3.8 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 0.5 g, Sodium 14.6 mg, Sugar 3.1 g
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
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.
MARINATED GREEN TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Core 1 1/2 pounds small green tomatoes and cut into wedges. Bring 2 cups water and 1/2 cup white wine vinegar to a boil in a saucepan. Add the tomatoes in batches and cook until crisp-tender, about 3 minutes; drain and let cool. Whisk 1/4 cup each white wine vinegar, olive oil, chopped parsley and chopped mint and 1 tablespoon each kosher salt, sugar and minced Fresno chile in a large bowl. Add the tomatoes and toss. Refrigerate at least 4 hours or overnight.
FRIED GREEN TOMATO WEDGES
Wedges hold coating better than sliced rounds. Place the cooked wedges on parchment paper to soak up any excess oil. A great dip to have with this is mayonnaise with lime juice and basil mixed in.
Provided by Krsi Sue
Categories Vegetable
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine cornmeal, salt, pepper and cayenne pepper in medium bowl & set aside.
- Whisk together the buttermilk, eggs and lime juice & set aside. This will curdle slightly.
- Pour oil in frying pan to a depth of 1/2" & heat.
- Working in batches, dip tomatoes in buttermilk mixture, then in the cornmeal mixture.
- Fry tomatoes until golden brown, about 1 minute on each side.
- Place first on paper towel to soak up excess oil, and serve on plate lined with parchment paper.
- Sprinkle with a bit of salt while hot.
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