FRIED GREEN TOMATOES WITH COMEBACK SAUCE
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
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.
BEST FRIED GREEN TOMATOES
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
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
FRIED GREEN TOMATOES
Patrick and Gina Neely's Fried Green Tomatoes from Food Network go best with a tangy buttermilk sauce.
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a deep-fryer, preheat oil to 350 degrees F.
- Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:
- In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.
- In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.
CHEF JOHN'S FRIED GREEN TOMATOES
Fried green tomatoes are a southern American classic. Such an easy recipe! Serve with a little dollop of spicy remoulade sauce (which is Southern for tartar sauce). Oh yeah.
Provided by Chef John
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Place tomato slices onto a rack over a paper towel. Sprinkle with 1 teaspoon salt and let slices stand for 15 minutes for the salt to draw out extra juices.
- Mix cornmeal and bread crumbs together in a bowl; stir in 1/2 teaspoon salt, black pepper, and cayenne pepper to taste. Beat eggs with milk in a separate bowl. Place flour into a third bowl.
- Pat tomato slices dry with paper towels. Lay slices, one at a time, into flour; flip to coat both sides and let slices rest in the flour for about 30 seconds. Remove each slice and dip in egg mixture, then into cornmeal mixture, coating both sides of each slice thoroughly. Spread crumbs onto all sides and into tomato crevices with a fork. Rest tomatoes on rack for 10 minutes to let coating set.
- Combine sweet pickle relish, mayonnaise, and hot sauce in a small bowl to make the remoulade sauce.
- Place a large nonstick skillet over medium heat; heat vegetable oil with butter until butter melts, bubbles, and makes a sizzling sound. Fry tomatoes in the hot butter-oil mixture until tomato slices are slightly soft and coating is golden brown, 3 to 4 minutes per side. Use a spatula and a fork to flip.
- Transfer fried green tomatoes to a serving platter and serve with remoulade sauce.
Nutrition Facts : Calories 514.1 calories, Carbohydrate 64.6 g, Cholesterol 103.9 mg, Fat 23.2 g, Fiber 3.4 g, Protein 11.8 g, SaturatedFat 5.5 g, Sodium 1248.2 mg, Sugar 6.2 g
FRIED GREEN TOMATOES
this is the first year i planted a garden here in pa. it was essentially herbs, but i threw in 2 tomato plants and one pepper plant, now this late in the season i am left with many green tomatoes. this recipe is courtesy of tyler florence, and worked perfectly.
Provided by chia2160
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 568.4, Fat 32.7, SaturatedFat 6.1, Cholesterol 11.3, Sodium 118.8, Carbohydrate 60.6, Fiber 5.5, Sugar 9.5, Protein 10.8
BEST FRIED GREEN TOMATOES ON THE PLANET!!!
After trying Fried Green Tomatoes in several restaurants I finally broke down & threw this together to see if I could do better & voila! Best I've ever had so do try this & be sure to get ripe green tomatoes (or striped heirlooms) from your local farmer's market. That's the only way to enjoy them. Some places will cheat & use regualr tomatoes that aren't ripe (so they're still green) and the flavor is just awful. You really have to have ripe green ones to do it justice... My favorite is Giant German Green & I used to grow them at home but the squirrels & rabbits have done my garden in so I have to make the trip to Tom's Farms. Well worth it! Hope you enjoy! Oh, hey, if you like add a few drops hot sauce to the egg, try without first. If you have any bacon fat the flavor is worth it to add a bit of that to butter & oil.
Provided by Babychops
Categories Lunch/Snacks
Time 8m
Yield 2 plates, 2 serving(s)
Number Of Ingredients 8
Steps:
- In a quart storage bag mix bread crumbs, cheese, salt & pepper.
- Beat eggs or mix 'em all up in a bag of their own until well blended.
- Slice tomatoes about 1/2" thick & place in egg, remove & place in bread crumb mixture individually and shake until well coated.
- Heat butter & oil over medium, fry tomatoes until lightly browned & just crispy, about 3 minutes per side - don't burn!
- Devour. I promise these will not disappoint!
Nutrition Facts : Calories 731, Fat 47.9, SaturatedFat 20.7, Cholesterol 254.9, Sodium 3275.8, Carbohydrate 56.6, Fiber 6.5, Sugar 13.6, Protein 22.1
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