FRIED GREEN TOMATOES WITH REMOULADE
The green tomato is an anchor of Southern cooking. I like to fry them until they're brilliantly crispy and golden brown. It's so simple and straightforward, just like Southern food should be.
Provided by Hugh Acheson
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the remoulade: In a small mixing bowl, combine the mayo, shallots, scallions, mustard, cayenne, hot sauce, lemon juice, Worcestershire, a pinch of salt, and lemon zest. Adjust the seasoning with more salt and hot sauce if needed and reserve. Makes 1½ cups.
- Fry the tomatoes: Bring cast-iron skillet to medium-high heat. Season the green tomato slices with salt. Set aside on a rack fitted over a rimmed baking sheet, which will later become the cooling rack after frying. Find 3 similarly shaped shallow baking dishes. In the first, add flour. In the second, pour the eggs. In the third, add cornmeal. We are creating an assembling line of dredging. One by one, flour a tomato slice on both sides, dunk in the egg mixture, and then dredge in the cornmeal. As you finish each tomato, stack them on a cutting board.When the skillet has preheated, add the oil and heat to shimmering. Fry the green tomatoes until golden, about 2 to 3 minutes per side.
- Assemble the dish: When the tomatoes are crispy, golden brown, and heated through, place them on the cooling rack. Dollop a tablespoon of remoulade on a serving plate and arrange the fried green tomatoes over the sauce. Garnish with some arugula, more remoulade and serve immediately. Nobody wants soggy tomatoes!
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
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield about 4 to 6 side dish serving
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the buttermilk, egg, and sugar. Add the tomatoes and soak for 10 minutes, turning the tomatoes occasionally.
- In a large bowl, whisk together the cornmeal, flour, salt, thyme, and cayenne. Season with pepper. Set aside.
- Heat a large skillet cast-iron skillet over medium-high heat. Lay the bacon in the skillet and cook, turning once, until crispy, about 2 minutes per side. Transfer the bacon to a paper towel to drain, reserve the bacon fat in the skillet. Pour the oil into skillet to a depth of 1/2 inch and heat until hot.
- Meanwhile, drain the tomatoes and toss in the cornmeal mixture until well coated. Working in batches if needed, fry the coated tomatoes, turning once, until lightly browned and hot, about 3 minutes the first side, and 2 minutes the second side. Using a slotted spatula or spoon, transfer the tomatoes to a paper-towel lined plate to drain.
- Arrange the fried tomatoes on a platter and crumble the bacon over the top. Serve immediately.
FRIED GREEN TOMATO BLT WITH REMOULADE SAUCE
Provided by Bobby Flay
Time 1h35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Whisk together the flour and water in a shallow bowl until smooth. Season with hot sauce, salt, and pepper. Spread the cornmeal onto a plate and season with salt and pepper.
- Pat the tomatoes dry with paper towels. Heat 1-inch of oil in a cast-iron pan over medium-high heat until it begins to shimmer. Season the tomatoes on both sides with salt and pepper. Dip each tomato into the batter and let the excess drip off. Dredge in the cornmeal and pat off the excess. Fry the tomatoes, in batches, until golden brown on both sides.
- Spread both sides of the bread with some of the Remoulade Sauce. Top 1 side with a few slices of tomatoes, a few strips of bacon, and some watercress. Top with the other slice of bread, sauce-side down. Repeat to make 4 sandwiches.
- Whisk together the yolks, lemon juice, vinegar until pale. Slowly drizzle in the canola oil until emulsified. Season with salt and pepper. Whisk in the mustard, cornichons, thyme, and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
BACON FAT FRIED GREEN TOMATOES
Some people use plain meal, some use plain flour. I like the mixture of both, but however you coat them, they turn out just plain good. Ask any farmer, they will tell you.
Provided by Darlene Summers
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put salt, cornmeal, flour and pepper in a large zip lock bag.
- Slice tomato 1/4 inch thick into a bowl big enough to hold all slices.
- Pour milk over tomatoes.
- Shake dry ingredients up in a Ziplock bag.
- Pour milk off of tomato slices and pour slices into bag of dry ingredients.
- Lock bag and shake tomato slices in bag till well coated; set aside.
- Put bacon drippings and oil in large frying pan. Heat till hot enough to fry.
- Lay slices of tomatoes in fry pan and fry till brown on first side. Turn and fry till brown and tender on other side.
- Enjoy.
Nutrition Facts : Calories 549.6, Fat 48.6, SaturatedFat 9.5, Cholesterol 13.1, Sodium 429.4, Carbohydrate 26.3, Fiber 2.3, Sugar 3.4, Protein 4.2
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FRIED GREEN TOMATOES {WITH REMOULADE SAUCE} - BELLY FULL
From bellyfull.net
Ratings 11Total Time 40 minsCategory Appetizer, Side DishCalories 547 per serving
- Make the remoulade sauce: In a medium bowl, whisk together all the ingredients. Taste, and adjust seasonings if needed. Refrigerate until ready to use.
- Using a serrated knife, cut tomatoes into 3/8" thick slices (that's between 1/4 and 1/2-inch thick.) Sprinkle both sides with coarse salt. Let stand for 30 minutes to draw out the moisture (this helps the breading stick better.) Gently pat dry with paper towels.
- Set up the breading station with 3 separate shallow dishes (pie plates are great!): 1st dish: whisk together the flour, garlic powder, onion powder, and smoked paprika. 2nd dish: whisk together the buttermilk, egg white, and hot sauce.3rd dish: combine the breadcrumbs and cornmeal.
- Fit a wire rack inside a rimmed baking sheet. Dip each tomato slice in the flour mixture (shake off excess), followed by the buttermilk mixture, and finally the cornmeal mixture (press gently to adhere.)
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