Ritz Y Fried Green Tomatoes Recipes

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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

RITZ-Y FRIED GREEN TOMATOES



Ritz-Y Fried Green Tomatoes image

From "I'm Just Here For the Food" by Alton Brown. This is one of those trapping-heavy recipes; you'll need three dishes for the dredging ingredients, a rack for draining, and a good set of tongs for flipping the tomatoes in the hot oil. To me, the only way to cook fried green tomatoes is in a cast-iron skillet -- but I'm Southern. ;) The oil temperature is what's written in the recipe - I use a small piece of bread dipped in the egg mixture as a guide; if it sizzles enthusiastically, the oil's ready to go. Prep and cook times are approximate.

Provided by GoKittenGo

Categories     Vegetable

Time 1h

Yield 4 side servings

Number Of Ingredients 7

3 medium green tomatoes
1/2 cup all-purpose flour
1/2 cup cornstarch
3 eggs
2 cups fine Ritz cracker crumbs
cayenne pepper, to taste (Mr. Brown recommends a "pinch".)
salt & freshly ground black pepper, to taste

Steps:

  • Slice the tomatoes into 1/4 inch thick rounds, spread them out on a layer of paper towels, and top with another layer of paper towels to drain. Allow the tomatoes to rest/drain for about fifteen minutes.
  • Mix the flour, cornstarch, salt, pepper, and cayenne.
  • In a separate container, beat the eggs until slightly fluffy.
  • Place the cracker crumbs in another container.
  • Heat 1/2 inch of vegetable oil to 350 degrees Farenheit.
  • Season the tomato slices with salt and pepper, dredge in the flour mixture, dip in the egg, then press into the cracker crumbs to coat.
  • With tongs, working in small batches, gently place them in the oil and cook until crisp and brown on one side, then turn and brown the other side.
  • Transfer to a rack as they are done.

FRIED GREEN TOMATOES



Fried Green Tomatoes image

Provided by Tyler Florence

Categories     side-dish

Time 25m

Yield 4 to 8 servings

Number Of Ingredients 11

1 cup stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
Pinch cayenne
1 1/2 cups buttermilk
Kosher salt and freshly ground black pepper
4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
1/2 cup vegetable oil
1 tablespoon unsalted butter
Hot pepper sauce, for serving
Lemon wedges, for serving

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.

ZESTY FRIED GREEN TOMATOES



Zesty Fried Green Tomatoes image

You don't have to be from the South to savor this traditional treat-a wonderful way to use up unripened fall tomatoes. We start our tomato plants in early spring so we can enjoy their bounty as long as possible.-Gladys Gibbs, Brush Creek, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 11

4 medium green tomatoes, cut into 1/4-inch slices
Salt
2 eggs
1/2 cup cornmeal
1/2 cup grated Parmesan cheese
3 tablespoons all-purpose flour
1/2 teaspoon garlic salt
1/2 teaspoon ground ginger
1/2 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1/4 to 1/2 cup olive oil

Steps:

  • Sprinkle both sides of tomatoes with salt; let stand for 10 minutes. In a shallow bowl, beat the eggs. In another shallow bowl, combine the cornmeal, cheese, flour and seasonings. Pat tomatoes dry. Dip in eggs, then coat with cornmeal mixture., In a large skillet, heat 1/4 cup oil over medium heat. Fry tomatoes, a few at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. Serve warm.

Nutrition Facts : Calories 213 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 306mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

CONTEST-WINNING FRIED GREEN TOMATOES



Contest-Winning Fried Green Tomatoes image

A quick and easy homemade salsa makes a mouthwatering addition to these fried tomatoes. The golden coating is so crispy, no one suspects the slices are light. -Ingrid Parker, Hattiesburg, Mississippi

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 19

1/2 cup all-purpose flour
1 teaspoon sugar
1 teaspoon salt
3/4 teaspoon cayenne pepper
1 egg
1 tablespoon fat-free milk
1 cup cornflake crumbs
4 medium green tomatoes, cut into 1/2-inch slices
1/4 cup canola oil
FRESH TOMATO SALSA:
5 medium red tomatoes, seeded and chopped
1/2 cup minced fresh cilantro
1/4 cup chopped onion
2 jalapeno peppers, seeded and chopped
4-1/2 teaspoons lime juice
2 teaspoons sugar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a shallow bowl, combine the flour, sugar, salt and cayenne. In another shallow bowl, beat egg and milk. Place cornflake crumbs in a third bowl. Pat green tomato slices dry. Coat with flour mixture, dip into egg mixture, then coat with crumbs., In a large nonstick skillet, heat 4 teaspoons oil over medium heat. Fry tomato slices, four at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. , Place fried tomatoes on an ungreased baking sheet. Bake at 375° for 4-5 minutes or until tender. Meanwhile, in a large bowl, combine salsa ingredients. Serve with the fried tomatoes.

Nutrition Facts : Calories 207 calories, Fat 11g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 343mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

RHONDA'S FRIED GREEN TOMATOES



Rhonda's Fried Green Tomatoes image

This is a very good and easy recipe to make.

Provided by Rhonda Brock Fuller

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 30m

Yield 8

Number Of Ingredients 6

½ cup vegetable oil, for frying
½ cup milk, or more as needed
¼ cup cornmeal
¼ cup all-purpose flour
1 egg, beaten
4 green tomatoes, sliced 1/4-inch thick

Steps:

  • Heat oil in a skillet to 350 degrees F (175 degrees C).
  • Whisk milk, cornmeal, flour, and egg together in a large bowl until it is a fairly thick batter.
  • Dip each slice of tomato into batter and immediately fry in hot oil until golden brown, 2 to 3 minutes per side. Drain fried tomatoes in a colander standing on edge to keep crisp as you fry remaining tomato slices.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 10.3 g, Cholesterol 21.7 mg, Fat 2.5 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 0.6 g, Sodium 22.3 mg, Sugar 3.3 g

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