FRIED GREEN TOMATOES
Provided by Food Network
Categories side-dish
Time 28m
Yield 4 to 8 servings
Number Of Ingredients 19
Steps:
- While preparing the dipping process for the tomatoes, heat oil in large pot until the oil reaches 350 degrees F. You will need a slotted spoon to drop the tomatoes into the hot oil. De-core and cut the ends off green tomatoes. Cut tomatoes 1/2-inch thick and set aside in medium bowl.
- In small bowl, set aside 1 1/2 cups all-purpose flour. In medium bowl, mix milk and eggs to create an egg wash. In large bowl, combine remaining flour, cornmeal and salt. Add celery salt, cayenne, pepper, onion powder, and paprika. This is the cornmeal breading mixture for the tomatoes.
- Line a sheet pan with parchment paper to place the breaded tomatoes on after final dredging. Begin the dipping process by dredging the tomatoes in the all-purpose flour, then the egg wash, and finally through the cornmeal breading mixture. Repeat this process until all the tomatoes are breaded. Once the oil has reached 350 degrees F, begin frying until golden brown. Tomatoes will float to the top when finished cooking. Drain on paper towels. Garnish with cashew relish and finish with a dollop of goat cheese.
- Clean and pick cilantro leaves off stems. Cut stems off jalapenos and roughly chop. Combine cashews, chopped jalapenos and cilantro in food processor and pulse until combined. Do not puree, it should be a rustic mix. Pour mixture into bowl, and add honey and vinegar and mix thoroughly.
FRIED GREEN TOMATOES WITH CASHEW RELISH
This has gotten rave reviews in Atlanta, Georgia, where it is served up at the Flying Biscuits Restaraunt. A Southern recipe kicked up a notch! Adapted from $40 a Day with Racheal Ray. The original recipe called for 1/2 tablespoon of cayenne pepper, but I'm a sensitive gal, so reduced it a bit. Use what you can handle. Lol!
Provided by Sharon123
Categories Lunch/Snacks
Time 28m
Yield 4-8
Number Of Ingredients 18
Steps:
- While preparing the dipping process for the tomatoes, heat the oil in large pot until the oil reaches 350 degrees F. You will need a slotted spoon to drop the tomatoes into the hot oil. Core and cut the ends off green tomatoes. Cut tomatoes 1/2" thick and set aside in medium bowl.
- In small bowl, set aside 1 1/2 cups all-purpose flour. In medium bowl, mix milk and eggs to create an egg wash. In large bowl, combine remaining flour, cornmeal and salt. Add celery salt, cayenne, pepper, onion powder, and paprika. This is the cornmeal breading mixture for the tomatoes.
- Line a sheet pan with paper towels to place the breaded tomatoes on after final dredging. Begin the dipping process by dredging the tomatoes in the all-purpose flour, then the egg wash, and finally through the cornmeal breading mixture. Repeat this process until all the tomatoes are breaded. Once the oil has reached 350* F., begin frying until golden brown. The tomatoes will float to the top when finished cooking. Drain on paper towels. Garnish with cashew relish and finish with a dollop of goat cheese.
- Cashew Relish:.
- Clean and pick cilantro leaves off stems. Cut stems off jalapenos and roughly chop(leaving out seeds for a milder relish). Combine cashews, chopped jalapenos and cilantro in food processor and pulse until combined. Do not puree, it should be a coarse mix. Pour mixture into bowl, and add honey and vinegar and mix thoroughly. Enjoy!
Nutrition Facts : Calories 4055.4, Fat 369.2, SaturatedFat 57.5, Cholesterol 136.8, Sodium 2358.1, Carbohydrate 169.4, Fiber 7.7, Sugar 61.4, Protein 35.1
CHEF JOHN'S FRIED GREEN TOMATOES
Fried green tomatoes are a southern American classic. Such an easy recipe! Serve with a little dollop of spicy remoulade sauce (which is Southern for tartar sauce). Oh yeah.
Provided by Chef John
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Place tomato slices onto a rack over a paper towel. Sprinkle with 1 teaspoon salt and let slices stand for 15 minutes for the salt to draw out extra juices.
- Mix cornmeal and bread crumbs together in a bowl; stir in 1/2 teaspoon salt, black pepper, and cayenne pepper to taste. Beat eggs with milk in a separate bowl. Place flour into a third bowl.
- Pat tomato slices dry with paper towels. Lay slices, one at a time, into flour; flip to coat both sides and let slices rest in the flour for about 30 seconds. Remove each slice and dip in egg mixture, then into cornmeal mixture, coating both sides of each slice thoroughly. Spread crumbs onto all sides and into tomato crevices with a fork. Rest tomatoes on rack for 10 minutes to let coating set.
- Combine sweet pickle relish, mayonnaise, and hot sauce in a small bowl to make the remoulade sauce.
- Place a large nonstick skillet over medium heat; heat vegetable oil with butter until butter melts, bubbles, and makes a sizzling sound. Fry tomatoes in the hot butter-oil mixture until tomato slices are slightly soft and coating is golden brown, 3 to 4 minutes per side. Use a spatula and a fork to flip.
- Transfer fried green tomatoes to a serving platter and serve with remoulade sauce.
Nutrition Facts : Calories 514.1 calories, Carbohydrate 64.6 g, Cholesterol 103.9 mg, Fat 23.2 g, Fiber 3.4 g, Protein 11.8 g, SaturatedFat 5.5 g, Sodium 1248.2 mg, Sugar 6.2 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
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