Having lived in North Carolina for the last 16 years, I've had these tomatoes in various southern restaurants. This recipe was great in flavor, but I wasn't crazy about the texture. After the first batch, I made some changes and found them to be exactly what I was looking for.
The flour made the breading too soft. This gave the tomatoes the crispness that they needed. Again, the flavor was great! I received many compliments and will continue to use this recipe. Aspiring Chef Rita. These were delicious - I had a recipe that didn't call for breadcrumbs and there were quite a bit of seasonings but I can't find it.
Until I do I will surely be using this one. Here's a no fuss no muss tip that I use whenever I am breading things - I just simply pull out a long sheet of wax paper and put it on the counter next to the stove - line up the flour, next the cornmeal and breadcrumbs you can mix it with your hands on the paper , put the breaded tomatoes on the end. Roll up the wax paper when you are finished - the only plate you have is the egg mixture!!!!
I love wax paper to cut down the mess. Thanks for sharing the recipe Diana. I was having a tough time with the ingredients sticking to the tomato. I tried again using only egg, breadcrumbs, salt and pepper and when cooked the tomatoes was fully coated and delicious Read More.
Made this for my husbands birthday in April. He is from the South we live on the West Coast and he thought they were great. I served them with a dip made out of dijon mustard, a bit of mayonaise, some horseraddish and a dash of red wine vinnegar.
The were even good cold as leftovers the next day. They're like slices of gold. When farm stands begin to open and garden season is in full swing, these golden beauties will make they're glorious appearance on our table. It's like manna from heaven, in my eyes. If you aren't a gardener, I recommend that you find your local farmers market and make friends with the best tomato growers in your area.
Green tomatoes tend to show up early in the season, and they can advise you best according to the growing season in the region in which you reside.
It can often be personal preference of the cook. I've had many variations, some coat them in finely ground cracker crumbs or breadcrumbs, and others in a batter much like you'd use to fry fish.
Traditionally, there's a cornmeal coating and for me the mix of using all purpose flour and cornmeal is the best of both worlds. Prep Time 10 mins. Reviews 2. Sort by: Newest. Newest Oldest.
Southern Living Member. Rating: 5 stars. Load More Reviews. Close this dialog window Review this recipe. What did you think about this recipe? Did you make any changes or notes?
Cancel Submit. All Reviews for Fried Green Tomatoes. Reviews: Most Helpful. Your daily values may be higher or lower depending on your calorie needs. All-purpose flour will keep the recipe light and crispy! Fried green tomatoes are delicious on their own or stacked on sandwiches, but even better when served with a side of remoulade sauce for dipping. Any leftover sauce can be used for po boy sandwiches , or crab cakes.
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. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. While the salted green tomato slices are resting, place in three separate, shallow bowls: 1 the flour and Cajun seasoning if using , 2 buttermilk and egg, and 3 breadcrumbs and cornmeal.
Whisk together the egg and buttermilk. Heat the oil in a skillet on medium heat. Dip the green tomato slices in the flour-seasoning, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix. In the skillet, fry half of the coated tomato slices at a time, for minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain. These fried green tomatoes are fantastic with a little hot sauce or remoulade. Actively scan device characteristics for identification.
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