Recipies & Cooking
Fried Green Tomatoes
10/27/11 @ 2:01 PM
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Seein's how I'm sick and bored, I did a little web surfing. Most recipes were pretty similar, but this one sounds right up my alley. I don't have buttermilk at the moment, so I'll try the simple route first. Sounds good though! -Enjoy
Fried Green Tomatoes Recipe
Prep time: 10 minutesCook time: 20 minutes - If you can find it, use fine white cornmeal, which is the primary cornmeal used in the South. Buttermilk adds flavor and tang, but is not strictly necessary.
Ingredients: 3 medium, firm green tomatoes, Salt, 1 cup all-purpose flour, 1 Tbsp Cajun seasoning (optional), 1/2 cup milk or buttermilk, 1 egg, 1/3 cup cornmeal, 1/2 cup fine dry bread crumbs, 1/4 cup peanut oil or other vegetable oil
Method: 1) Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.
2) Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain. These are fantastic with a little Tabasco sauce or remoulade.
Yield: Serves 4 as a side dish.
That's one of the better stories I've heard in a while, lwinger! lol They must be pretty darn good!! I'll take your advice and slice em nice and thin tonight. Thinking maybe a sour cream mix with a little dill and whatever else comes to mind to dip em in. Thanks!
I do like some kick, so the cayanne is a must too. Ty
While sitting in Humanities class at UW-O on a Friday afternoon in the late 60s this chick next to me was talking to the girl next to her about making fried green tomatoes for supper that night. I couldn't help but chime in and say I never heard of such a thing. She said "They're great, if you want to try um come on over and I'll fry some up for ya." Well, that was an offer I couldn't refuse, so with a couple of bottles of Boon's Farm under my arm I hike over to her apartment for this culinary delight. To make a long story story short, some 40 plus years later that same chick is still making me a dinner of fried green tomatoes each fall. We prefer ours simple, cut thin, rolled in flour, a little salt and pepper, and fried crispy in olive oil. I guess you could say that fried green tomatoes changed my life.
Displaying 1 to 6 of 6 posts
