PAN-FRIED SUMMER JERSEY VEGETABLES
Steps:
- Clean blossoms by removing the staemen, and fill with the mozzarella pieces, seal by pressing the top together.
- Bread the vegetables by dipping in flour, seasoned with salt and pepper, then the eggwash, and finally the bread crumbs.
- Heat 1/4-inch oil in a large saute pan until very hot but not smoking, and pan fry the vegetables until golden, about 2 to 3 minutes on each side. Drain on paper towels and season with salt. Repeat until all vegetables are done. Serve with herb oil.
- Combine all ingredients, season with salt and pepper
JERSEY FRIED TOMATOES
This is a recipe that my mom has made every summer since she was little. My brothers and I anxiously wait for the New Jersey tomato crops because that is the only tomato my mom will use! The key to this recipe is the bacon grease if you don't use it then it won't get the proper flavor.
Provided by LNiessner
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix egg, milk, salt, and pepper together.
- Dip tomato slices in egg mixture and cover in bread crumbs.
- In large skillet add enough bacon grease to cover pan.
- In a large skillet fry tomato slices on each side until golden brown. (Make sure that when you flip them and during cooking that enough bacon grease is in the pan.).
- Remove and place on paper towel.
- Repeat until all tomato slices are cooked. Make sure to add more bacon grease to the pan between batches!
- For a different taste my mom enjoys just dipping the tomato slices in flour and skipping the egg mixture and bread crumbs and frying the same way.
Nutrition Facts : Calories 1818.9, Fat 158, SaturatedFat 52.3, Cholesterol 285.5, Sodium 3259.2, Carbohydrate 46.5, Fiber 4, Sugar 6.8, Protein 49.6
MOM'S FRIED RED TOMATOES
My mom's simple recipe. Easy, great and tasty! Please remember the nutritional facts are not correct, because you are not eating all the coating ingredients. Also, these amounts are to my families tastes, adjust to your liking. REMEMBER: TO ADD MORE BUTTER AND OLIVE OIL TO THE PAN AS NEEDED. THERE SHOULD ALWAYS BE A LAYER OF LIQUID TO FRY IN.
Provided by CGchef
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Cut tomatoes into thick slices. Put aside.
- Mix flour, salt and pepper in shallow dish for coating.
- Heat butter and olive oil in pan, until it's hot enough to fry inches.
- Pre-heat oven to warm setting. (Lowest setting).
- Coat tomato slices in flour mixture.
- Place in pan until gloden brown.
- Place on baking sheet and place in warm oven until ready to serve. (I think they taste better if put in the oven for a little bit because it crisps them up a bit.).
Nutrition Facts : Calories 506.3, Fat 14, SaturatedFat 4.9, Cholesterol 15.3, Sodium 2383, Carbohydrate 83.6, Fiber 6.4, Sugar 7.5, Protein 12.4
JERSEY FRESH STEWED TOMATOES
This is a great side dish for ham or fish using garden-fresh tomatoes, peppers, celery and onions. A little sugar cuts the acid of the tomatoes.
Provided by SHORECOOK
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Combine tomatoes, green bell pepper, onion, and celery in a large skillet over medium heat; cook and stir until fragrant, about 10 minutes. Reduce heat and cook until green bell pepper and onion are soft, about 5 minutes more. Stir in sugar, salt, oregano, basil, and pepper.
- Whisk water and cornstarch together in a small bowl. Stir into the skillet. Simmer tomato mixture until thickened, about 5 minutes.
Nutrition Facts : Calories 37 calories, Carbohydrate 8.2 g, Fat 0.3 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 159.1 mg, Sugar 5 g
RED, JUICY, HERB-FRIED TOMATOES
This easy, fragrant, warm side dish will make your mouth water...good luck getting it to the plate!
Provided by LITTLE OREGON GIRL
Categories Side Dish Vegetables Tomatoes
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- In a small bowl, mix together basil, thyme, salt, and white pepper. Mix in 5 teaspoons olive oil to make a spreadable paste. Spread paste on cut side of each tomato half.
- Heat remaining 2 tablespoons olive oil in small skillet over medium-low heat. Place tomatoes herb-side down in skillet, and cover. Simmer for 5 minutes; tomatoes should be hot but not stewed. Serve immediately.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 7.1 g, Fat 25.9 g, Fiber 3.6 g, Protein 1.7 g, SaturatedFat 3.6 g, Sodium 588.6 mg, Sugar 1.7 g
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