Fried Green Tomatoes
Fried Green Tomatoes requires roughly 20 minutes from start to finish. For 61 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 373 calories, 7g of protein, and 24g of fat. This recipe serves 4. Head to the store and pick up salt, pepper, mayonnaise, and a few other things to make it today. It works well as a side dish. It is brought to you by Tori Avey. This recipe is typical of Southern cuisine. 9 people were impressed by this recipe. With a spoonacular score of 42%, this dish is pretty good. Green Tomatoes & Zucchini Pizza my way to have fried green tomatoes, Fried Green Tomatoes And Fried Okra, and Fried Green Tomatoes are very similar to this recipe.
Servings: 4
Ingredients:
Vegetable oil or bacon grease for frying (I used peanut oil)
3/4 cup buttermilk (or substitute regular milk)
Pinch of cayenne, or more to taste
1/4 cup cornmeal
3-4 green tomatoes sliced into 1/4 inch thick rounds
2 tbsp ketchup
1/2 cup mayonnaise
1/4 tsp pepper
1/4 tsp salt
3/4 cup self rising flour
Equipment:
mixing bowl
frying pan
bowl
tongs
wire rack
colander
whisk
Cooking instruction summary:
In a mixing bowl, combine the flour, cornmeal, salt, pepper, and buttermilk. Use a fork to mix the ingredients into a pancake-like batter. Use more buttermilk to thin the batter, if needed.Heat 2 inches of oil in a skillet until hot enough to fry. Dip tomato slices in batter, letting the excess batter drip back into the bowl. Put the dipped slices immediately into the frying pan. The oil should sizzle strongly but not pop when the tomatoes hit the oil-- if the oil pops or splatters, it's too hot. Let it cool down a bit before proceeding. Fry the tomato slices in batches of 4 or 5 at a time (don't crowd the pan) for 2-3 minutes per side, turning carefully with tongs when the coating turns golden brown.Transfer to a colander or wire cooling rack to drain. To keep the tomatoes from getting soggy before they're served, Fannie suggest standing them up like wheels in the serving dish instead of stacking them.To make the sauce, whisk together the mayonnaise, ketchup, and cayenne in a bowl. Taste and season more, if needed. Serve sauce over the fresh fried green tomatoes.Fried green tomatoes are best eaten fresh out of the frying pan, they will become soggy fast if you don't enjoy them within a few minutes of frying. link test
Step by step:
1. In a mixing bowl, combine the flour, cornmeal, salt, pepper, and buttermilk. Use a fork to mix the ingredients into a pancake-like batter. Use more buttermilk to thin the batter, if needed.
2. Heat 2 inches of oil in a skillet until hot enough to fry. Dip tomato slices in batter, letting the excess batter drip back into the bowl.
3. Put the dipped slices immediately into the frying pan. The oil should sizzle strongly but not pop when the tomatoes hit the oil-- if the oil pops or splatters, it's too hot.
4. Let it cool down a bit before proceeding. Fry the tomato slices in batches of 4 or 5 at a time (don't crowd the pan) for 2-3 minutes per side, turning carefully with tongs when the coating turns golden brown.
5. Transfer to a colander or wire cooling rack to drain. To keep the tomatoes from getting soggy before they're served, Fannie suggest standing them up like wheels in the serving dish instead of stacking them.To make the sauce, whisk together the mayonnaise, ketchup, and cayenne in a bowl. Taste and season more, if needed.
6. Serve sauce over the fresh fried green tomatoes.Fried green tomatoes are best eaten fresh out of the frying pan, they will become soggy fast if you don't enjoy them within a few minutes of frying. link test
Nutrition Information:
covered percent of daily need
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