FRIED GREEN TOMATO SLIDERS WITH GOAT CHEESE MAYO AND TOMATILLO-BACON RELISH
Steps:
- For the relish: Combine the tomatillos, onions, lime juice, cilantro and oil in a bowl. Let sit at room temperature for 30 minutes. Stir in the bacon just before serving.
- For the mayo: Whisk the mayonnaise and goat cheese together in a bowl until well combined. Season with pepper.
- For the fried green tomatoes: Set a cooling rack over a baking sheet. Season the green tomatoes on both sides with salt and pepper. Put the flour, eggs and cornmeal in separate shallow dishes. Season all three with salt and pepper, and the eggs with the hot sauce.
- Heat a few inches of oil in a cast-iron skillet over medium heat until beginning to shimmer (drop in a few grains of cornmeal -- they should sizzle) or a deep-frying thermometer registers 350 degrees F. Dredge the green tomatoes in the flour, tap off the excess, then dip in the egg wash. Let the excess drip off, then dredge in the cornmeal.
- Fry the green tomatoes in batches until golden brown on both sides, 1 to 2 minutes per side. Drain on the prepared rack and season with a bit more salt.
- Spread a teaspoon of goat cheese mayo on the top and bottom buns. Place a fried green tomato on the bottom buns, top with relish and serve.
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
TOMATILLOS FRITOS (FRIED GREEN TOMATILLOS)
Make and share this Tomatillos Fritos (Fried Green Tomatillos) recipe from Food.com.
Provided by COOKGIRl
Categories Fruit
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove the papery husks and stems from the tomatillos. Under warm running water. gently rub the tomatillos using your fingers to remove the sticky residue. Pat dry. Cut up into 1/4" slices.
- In skillet heat the oil.
- In a non-reactive shallow dish, mix together the milk, egg, lemon juice and Tabasco sauce. Soak the tomatillo slices in the milk mixture for about 30 minutes.
- On a piece of waxed paper, stir together the flour, semolina meal (or cornmeal), salt and pepper. Set aside.
- Remove one slice of tomatillo from the milk mixture then dredge each tomatillo slice into the flour, shaking off any excess flour.
- Heat a castiron skillet to medium-high and add oil or lard. Fry the slices on each side for 5 minutes or until crispy. Do not crowd the tomatillos.
- Transfer to paper towels to soak up the grease.
- Season with salt and pepper to taste. Garnish with fresh minced cilantro if desired. Serve warm.
- Servings are approximate.
Nutrition Facts : Calories 285.9, Fat 11.8, SaturatedFat 2.9, Cholesterol 55, Sodium 198.4, Carbohydrate 36.8, Fiber 3.4, Sugar 4.6, Protein 8.9
QUICK GREEN TOMATILLO SALSA
I make this tangy, versatile tomatillo salsa to accompany a range of Mexican and Tex-Mex dishes. It's always great with shrimp and fish, and it's my go-to salsa for tacos with chicken in the filling, and with vegetables like potatoes and greens, summer squash and corn. I roast the tomatillos under the broiler before blending them to get a deep, toasty flavor. You can also roast the chiles if you want a deeper roasted-spicy flavor, as opposed to grassy-spicy flavor. If you wish to roast the chiles alongside the tomatillos, place the whole chiles on the baking sheet, too; they will be done faster than the tomatillos, only a minute or two on each side. Once they're cool enough to handle, peel and stem them, and coarsely chop, then proceed with the recipe.
Provided by Martha Rose Shulman
Categories dips and spreads
Time 20m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Heat broiler, positioning a rack at the highest setting under the heat. Cover a baking sheet with foil and place tomatillos on top, stem side down. Broil 2 to 5 minutes, until charred on one side. Turn tomatillos over and broil 2 to 5 minutes longer, until charred. Transfer tomatillos to a blender, tipping in any juice that may have accumulated on the foil.
- Add chiles, onions, garlic (if using), cilantro and 1/4 cup water to blender and blend to a coarse purée. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. Set aside for at least 30 minutes before serving, to allow the flavors to develop.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 5 grams
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FRIED GREEN TOMATILLOS AND AIOLI - BETTER HOMES & GARDENS
From bhg.com
Servings 10Calories 437 per servingTotal Time 1 hr 5 mins
- In a large bowl mix buttermilk with blackened seasoning. Add tomatillos; let stand 30 minutes. Line a baking sheet with parchment paper; add a wire rack.
- For aioli: In a food processor combine yolk, lemon juice, garlic, and a pinch kosher salt; pulse a few times. With processor running, slowly add enough olive oil until sauce is thick. Add cayenne and pulse a few more times; chill.
- For tomatillos: In a medium shallow bowl combine the cornmeal, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. One by one, take a tomatillo slice, shake off excess buttermilk, and dredge in cornmeal, making sure each side is thoroughly coated. Place slices on rack.
- In an extra- large skillet add canola oil to about 1/2 inch deep. Heat over medium. Working in batches, fry tomatillos until golden brown 1 1/2 to 2 minutes per side. Continue until all are cooked, adding oil as needed. Drain on a platter lined with paper towels. Garnish with scallions and serve with aioli. Serves 10 to 12.
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