Rachaels Italian Fried Green Tomatoes Recipes

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ITALIAN STYLE FRIED GREEN TOMATOES



Italian Style Fried Green Tomatoes image

This is a classic breading for everything Italian from veal cutlets to eggplant. It works for green tomatoes, too. A bold serving suggestion is to have marinara sauce for dipping on the side. Not too redundant because it is yummy!

Provided by Terrifriend

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 medium green tomatoes
1 teaspoon salt
1 cup plain breadcrumbs
1/3 cup romano cheese
1 teaspoon sweet basil
1 teaspoon parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
2 eggs, beaten
1/4 cup olive oil (for frying)

Steps:

  • Cut green tomatoes in 1/4 inch slices.
  • Place tomatoes on paper towels, sprinkle with salt and let sit for 30 minutes.
  • Mix bread crumbs with Romano cheese, sweet basil, parsley, garlic and onion powder and pepper.
  • Dip tomatoes in egg wash then coat with bread crumb mixture.
  • Fry in olive oil on each side until golden brown.

Nutrition Facts : Calories 366.1, Fat 22.7, SaturatedFat 6.2, Cholesterol 112.7, Sodium 1058.4, Carbohydrate 27.2, Fiber 2.7, Sugar 6.9, Protein 14.4

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

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