Fried Green Tomatoes With Jalapeno Pesto Recipes

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FRIED GREEN TOMATOES WITH JALAPENO PESTO



Fried Green Tomatoes with Jalapeno Pesto image

I loved fried green tomatoes when I was a child. As an adult, I was able to combine two more of my favorite culinary delights to complement this classic dish and bring it to a new level. The combination of flavor is unbelievable.-Vickie Birkenmeyer West Palm Beach, Florida

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 17

1-1/2 cups fresh cilantro leaves
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1/2 small onion, halved
1 jalapeno pepper, seeded and halved
1 tablespoon pine nuts, toasted
1 tablespoon lime juice
1 garlic clove, peeled
TOMATOES:
1 cup all-purpose flour
2 large eggs
1-3/4 cups panko bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
4 medium green tomatoes, cut into 1/4-inch slices
6 tablespoons olive oil
3/4 cup crumbled goat cheese

Steps:

  • For the pesto, place the first 8 ingredients in a food processor; cover and process until finely chopped. Set aside., Place flour and eggs in separate shallow bowls. In another shallow bowl, combine the bread crumbs, salt and pepper. Dip tomato slices in flour, eggs, then bread crumb mixture., In a large skillet, fry tomatoes in oil in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels. Layer 12 tomato slices with 1 tablespoon pesto and 1 tablespoon goat cheese; top with remaining tomato slices. Serve warm.

FRIED GREEN TOMATOES WITH COMEBACK SAUCE



Fried Green Tomatoes with Comeback Sauce image

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

1 cup mayonnaise
1/3 cup ketchup
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 cup buttermilk
1 tablespoon hot sauce
1 tablespoon fresh lemon juice
1 teaspoon granulated garlic
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
3 to 4 green tomatoes, cut into 1/3-inch-thick slices
Grapeseed oil, for frying
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon dried parsley

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.

JALAPENO PESTO



Jalapeno Pesto image

A delicious, spicy take on your original Italian pesto.

Provided by curiouschef

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 14

Number Of Ingredients 7

¼ cup walnuts
2 cloves garlic
2 cups packed fresh basil leaves
¾ cup shredded Parmagiano-Reggiano cheese
1 jalapeno pepper, stem removed
⅔ cup olive oil
salt and ground black pepper to taste

Steps:

  • Pulse walnuts and garlic in a food processor until finely chopped. Add basil, Parmigiano-Reggiano cheese, and jalapeno pepper; process until combined. Stream olive oil into basil mixture while food processor is still running until consistency is smooth. Season with salt and black pepper.

Nutrition Facts : Calories 125.7 calories, Carbohydrate 0.8 g, Cholesterol 3.8 mg, Fat 13 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 66.1 mg, Sugar 0.1 g

BEST FRIED GREEN TOMATOES



Best Fried Green Tomatoes image

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

4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying

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

GREEN TOMATO/JALAPENO RELISH



Green Tomato/Jalapeno Relish image

This is one of those recipes that I've had for so long, I don't know where it came from. But I love this relish as a sidekick for fried catfish.

Provided by Chef Roly-Poly

Categories     Vegetable

Time 40m

Yield 6 pints of relish

Number Of Ingredients 6

1 gallon green tomato
5 medium fresh jalapenos, sliced thin
1 lb yellow onion
2 cups white vinegar
1 1/2 cups granulated sugar
1/4 cup pickling salt

Steps:

  • Prepare pint pickling jars per manufacturers directions.
  • Coarsely chop tomatoes and onions in batches in a food processor and reserve them.
  • Combine vinegar, sugar and salt in a stock pot, and bring to a boil over high heat. Add all vegetables and boil the mixture vigorously for 2 to 3 minutes.
  • Spoon the relish into prepared, hot jars, leaving 1/2 inch of headspace.
  • (Make sure to get some jalapeno slices in each jar).
  • Process the jars in a water bath canner for 10 minutes.
  • Makes about 6 pints.

Nutrition Facts : Calories 352.7, Fat 1.1, SaturatedFat 0.2, Sodium 4784.9, Carbohydrate 82.7, Fiber 6.8, Sugar 72.8, Protein 6.6

JAPANESE FRIED GREEN TOMATOES



Japanese Fried Green Tomatoes image

This is from a website called CHOW; I've altered it to my taste. It originally called for dried tarragon, one of my least favorite flavors. Feel free to add it back in if you like. I also used buttermilk instead of milk hoping for a better "glue" for the breadcrumbs. Hope you enjoy!

Provided by PsychRN

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 large egg
2 cups panko breadcrumbs
1 1/2 teaspoons lemon zest, loosely packed
1/2 teaspoon cayenne pepper
1/4 cup Old Bay Seasoning
4 cups vegetable oil
1 1/2 cups all-purpose flour
2 lbs green tomatoes, sliced 1/2 inch thick

Steps:

  • Whisk the eggs and buttermilk together in a medium bowl and set aside.
  • In a shallow pan combine the lemon zest, cayenne pepper, Old Bay Seasoning and flour; set aside.
  • Heat your oil over medium heat in a heavy frying pan, cast iron works great.
  • Dry tomato slices off with paper towels. Then dip in flour and shake off the excess; dip in egg wash letting the excess drip off. Press into the bread crumbs getting them well coated.
  • Fry tomato slices about 1 minute per side until golden brown. Drain on paper towels and season with salt.

Nutrition Facts : Calories 2382.7, Fat 223.1, SaturatedFat 29.4, Cholesterol 52.9, Sodium 443.3, Carbohydrate 86.6, Fiber 6.3, Sugar 12.7, Protein 16.4

FRIED GREEN TOMATOES



Fried Green Tomatoes image

Provided by Florence Fabricant

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1/3 cup extra-virgin olive oil
1 cup sliced onion
4 medium green tomatoes
2/3 cup milk
2/3 cup flour
Salt and freshly ground black pepper

Steps:

  • Heat one tablespoon of the oil in a large skillet. Add the onions and saute over medium heat until they are golden brown and beginning to crisp. Remove the onions from the skillet and drain on absorbent paper.
  • Slice tomatoes horizontally one-half-inch thick. Dip slices in milk, then coat with flour.
  • Heat remaining oil in the skillet, add the tomato slices and saute until golden brown on one side. Turn and saute until golden on the other side, drain briefly, season to taste with salt and pepper then serve sprinkled with fried onions.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 20 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 539 milligrams, Sugar 8 grams

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