BUTTERMILK FRIED GREEN TOMATOES
I did a search and came up with many fried green tomato recipes on here, but this one is different in that it uses buttermilk, and no cornmeal. Culinary lore says that ripe red tomatoes felt so much like human skin that eating them was considered improperly erotic. In any case, there was something suspect about this New World member of the nightshade family that the Spaniards first brought back to Europe. One solution to it's naughty nature was to eat green tomatoes, which are firm and not nearly as sweet as ripe ones. This version is delicious. Cook times are guestimates.
Provided by Stinkerbell
Categories Vegetable
Time 40m
Yield 12-15 slices
Number Of Ingredients 8
Steps:
- In a bowl, mix together the eggs and buttermilk.
- Whisk in the 1 TBS flour, 1/2 the salt and 1/2 the pepper.
- Soak the tomatoes in this liquid for about half an hour.
- Whisk together the remaining flour, salt and pepper.
- Heat about 1 inch of oil to 350*F in a heavy skillet.
- (I use my cast iron one).
- Dredge the tomato slices, one at a time in the seasoned flour, shaking off any excess.
- Fry the slices in hot oil.
- Do NOT crowd.
- (slices should not overlap as they cook).
- Fry each side until it begins to turn brown.
- Turn in the oil and fry until golden brown and crisp.
- Drain on paper towel.
- Salt to taste.
- Serve with tomato chutney.
- Yummy!
Nutrition Facts : Calories 92.3, Fat 1.3, SaturatedFat 0.5, Cholesterol 32.2, Sodium 448.8, Carbohydrate 16, Fiber 1, Sugar 3.4, Protein 4.2
FRIED GREEN TOMATOES WITH COMEBACK SAUCE
Green tomatoes come in season once a year and there are so many great things about them. They're firm, crispy and perfect when soaked in brine. They have great flavor and when you fry them, you end up with this crispy, fresh, slightly oily flavor that is amazing with the famous comeback sauce.
Provided by Food Network
Time 4h40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the comeback sauce: Stir together the mayonnaise, ketchup, lemon juice, mustard, hot sauce, Worcestershire sauce, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Cover and refrigerate at least 30 minutes and up to 2 days.
- For the fried green tomatoes: Whisk together the buttermilk, hot sauce, lemon juice, garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium shallow bowl. Gently add the tomato slices, cover and refrigerate for 4 to 8 hours.
- Bring the tomatoes to room temperature. Heat a large cast-iron skillet over medium-high heat, add 1/4 inch of oil and heat until shimmering. Line a cooling rack with paper towels.
- Whisk together the cornmeal, flour, garlic, paprika, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl.
- Shake any extra moisture from the tomatoes, then place in the cornmeal mixture one at a time, gently pressing and flipping once to coat all surfaces. Transfer to a large plate or platter.
- Fry the tomatoes in batches until lightly browned, 3 to 4 minutes per side.
- Transfer to the prepared cooling rack and sprinkle with salt. Serve immediately with the comeback sauce on the side.
FRIED GREEN TOMATOES
Make and share this Fried Green Tomatoes recipe from Food.com.
Provided by CrystalRN
Categories Vegetable
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Cut tomatoes into 1/4-inch-thick slices.
- Combine flour, cornmeal, salt, garlic salt, red pepper and black pepper in pie plate or shallow bowl; mix well.
- Pour buttermilk into second pie plate or shallow bowl.
- Heat oil in large skillet over medium heat.
- Meanwhile, dip tomato slices into buttermilk, coating both sides.
- Immediately dredge slices in flour mixture; shake off excess flour mixture.
- Cook tomato slices in hot oil 3 to 5 minutes per side.
- Transfer to parchment paper or paper towels.
- Serve immediately with pepper sauce, if desired.
Nutrition Facts : Calories 770.5, Fat 74.1, SaturatedFat 10, Cholesterol 3.3, Sodium 488, Carbohydrate 24.3, Fiber 2.1, Sugar 7.3, Protein 5.7
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
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 WITH BUTTERMILK GREEN GODDESS DRESSING
I've shared recipes for fried green tomatoes before, but each time I've tried to gussy them up by adding herbs or layering them with other ingredients. I like those dishes, of course, but the fact is there is something wonderful about making fried green tomatoes the way my mother and grandmother made them-that is, simply. Stripped of nonessentials, the warm tartness of green tomatoes, tempered by a hint of sugar, and the toasted crunch of cornmeal crust shine through in perfect balance.
Yield serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°F. Line a rimmed baking sheet with a brown paper bag.
- Place the buttermilk and egg in a shallow bowl and whisk to combine. Combine the flour, cornmeal, sugar, salt, and pepper in a separate shallow bowl and stir to mix.
- Pour canola oil into a large skillet to just barely cover the bottom and place over medium-high heat until sizzling hot (see Know-how, page 100).
- One at a time, dip the tomato slices first in the buttermilk mixture and then in the flour mixture to coat both sides, shaking off any excess. Working in batches to avoid overcrowding the skillet, carefully place 4 to 6 tomato slices in the hot oil and fry until the undersides are golden brown, about 2 minutes. Flip and fry until the other sides are golden brown, about 2 minutes. (Wait until the slices get nice and crispy before flipping them over only once; if you flip them any more, the coating will fall off.)
- Use tongs or a slotted spatula to transfer the fried tomatoes to the prepared baking sheet to drain. Place in the oven to keep warm and repeat the process with the remaining tomato slices.
- Season with additional salt and pepper and serve warm with the dressing drizzled over the top or on the side.
FRIED HEIRLOOM TOMATOES WITH HOMEMADE BUTTERMILK RANCH RECIPE BY TASTY
A classic southern snack that will keep you coming back! When you're picking tomatoes for this recipe, make sure they are firm, and watch the tomatoes carefully during frying to ensure they don't overcook. Otherwise, they will become mushy. We recommend serving them with our creamy buttermilk ranch. Happy dipping!
Provided by Betsy Carter
Categories Appetizers
Time 30m
Yield 4 serving
Number Of Ingredients 18
Steps:
- Make the buttermilk ranch: In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, dill, pepper, onion powder, garlic powder, and salt. Refrigerate until ready to serve.
- Make the fried tomatoes: Slice the tomatoes into ½-inch (1 ¼ cm) -thick slices. Lightly season the tomato slices on both sides with salt.
- Place ½ cup (60 G) of flour in a medium shallow bowl.
- In a separate bowl, combine the cornmeal, remaining ½ cup (60 G) flour, the cayenne, garlic powder. and the 1¼ teaspoons of salt and mix with a fork to combine.
- In another medium, whisk the eggs and buttermilk together.
- Dredge each tomato slice in the plain flour, then in the egg mixture, then in the seasoned cornmeal mixture.
- Pour ½ inch (1 ¼ cm) of canola oil into a large skillet. Heat over medium-high heat until the temperature reaches 400ºF (200ºC).
- Working in batches, fry the tomatoes for 1 minute on each side, until golden brown. Do not overcook the tomatoes, or they will become mushy inside. Transfer the fried tomatoes to a paper towel-lined baking sheet and season with salt.
- Serve the fried tomatoes with the buttermilk ranch.
- Enjoy!
Nutrition Facts : Calories 535 calories, Carbohydrate 59 grams, Fat 27 grams, Fiber 4 grams, Protein 14 grams, Sugar 8 grams
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