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Fried
Green Tomato Recipes
"OVEN-FRIED"
TOMATOES
4 large green tomatoes
2 beaten eggs
1 5 oz. can evaporated milk
1/3 cup water
1 1/2 cups all-purpose flour
Grease two 15x10x1 inch baking pans. (If you don't have two
pans, bake tomatoes in batches.) Slice tomatoes 1/4 inch thick.
In a shallow bowl mix eggs, milk, water, 1 tsp salt, and 1/4 tsp
pepper. Put flour in a shallow bowl. Dip each tomato
slice into egg mixture, then into flour. Dip each slice into
egg and flour again. Arrange tomatoes in pans, so that edges
do not touch. Bake, uncovered, in 400° oven 20 minutes,
turning after 10 minutes. About 28 slices.
** Concensus of all who have tried
this recipe: Yucky! If you must do without the oil to fry
them in, at least spice up the flour for this baked version (see
Rhonda Leigh's or Vaudis Campbell's) or slather some jalepeno jelly
on the slices!!
FROM CLASSIC AMERICAN - FOOD WITHOUT FUSS
1 medium green tomato (per person)
buttermilk
cornmeal
salt and pepper
bacon drippings (or olive oil)
Slice tomatoes 1/4 inch thick slices; dip in buttermilk then cornmeal
seasoned with salt and pepper. Heat fat until hot but not
smoking. Saute each side about 5 minutes.
FROM VAUDIS CAMPBELL (JOY'S FAVORITE)
1 lb green tomatoes (4 medium)
3 Tbs flour
3 Tbs grated Parmesan cheese
1 Tbs sugar *
2 tsp (or so) salt
1/8 tsp pepper
1 egg
2 Tbs water
4c
bite size crispy corn squares, crushed = 1 1/4 c (could use bread
crumbs)
* If less tart tomato flavor is desired, sprinkle slices lightly
with a little extra sugar
Combine flour, cheese, sugar, salt and pepper, set aside.
Beat egg and water, set aside.
Cut tomatoes in 1/4 inch slices
Dip green tomato slice in flour mixture to coat both sides.
Dip in egg, then into cereal crumbs to coat thoroughly.
Allow slices to dry slightly while heating enough oil to cover bottom
of frying pan.
Fry until browned, turning once.
FROM A LISTENER WITH FLORIDA CONNECTIONS
1/4 c flour
1 Tbs sugar
Salt and pepper to taste
2 Tbs butter or margarine
1 lb. Green tomatoes, sliced 1/2 inch thick
Mix flour, sugar, salt, pepper; coat tomato slices. Melt butter
over medium heat.
Cook tomato slices in a single layer. Cook 3-4 minutes per
side until lightly browned. Drain on paper towel. ENJOY
!!
FROM FRANK AND LYNNE EVANS
DRENCH
DREDGE
2 C buttermilk
2-3 C flour
1 tsp salt
Salt and cayenne pepper to taste
1 tsp cayenne pepper
1 tsp sugar
1/2 tsp onion powder
Pinch crushed dried mint
1/2 tsp garlic powder
1 tsp Worcestershire sauce
1 C flour
2 quarts oil - heated to 350° in a deep pot
Green tomatoes cut in 1/4 inch slices
Beat the first 6 ingredients of drench, gradually stirring in the
flour
and blend well. (Should look like pancake batter.) Mix
dredge ingredients in a flat pan.
Soak green tomato slices in drench, then pass them through the seasoned
flour, coating well. Deep fry in oil about 3 minutes.
Remove from oil, drain on paper towels.
Serve immediately.
FROM FRIED GREEN TOMATOES AT THE WHISTLE
STOP CAFE
1 medium green tomato per person
salt and pepper
white cornmeal
bacon drippings (or other oil)
Slice tomatoes
about 1/4 inch thick, season with salt and pepper and then coat
both sides with cornmeal. In a large skillet, heat enough
bacon drippings to coat the bottom of the pan and fry tomatoes until
lightly browned on both sides. " You'll think you've died and
gone to heaven!"
"HI
HONEY!" FROM RHONDA LEIGH
1
cup flour
1
tbsp. paprika
1/2
tsp black
pepper
1/2
tsp garlic salt
1/2
tsp onion powder
1
pkg. Ranch Dressing
Mix
well together and store in zip lock bag.
1
egg
1/2
c buttermilk
Whip
together real good.
Slice
green tomatoes 1/4 inch thick. Put buttermilk mixture in a shallow
bowl and the flour mix on a plate. Dip tomato slices in flour
mix, dip in egg mixture and then back into flour on both sides.
Heat
skillet (best is iron) and oil until hot - pop tomatoes into oil,
3-5 minutes on a side, turning once. The longer they are in, the
browner they get - real brown is best! Enjoy, Enjoy!
Jalepeno Jelly - compliments of
Rhonda Leigh
2
c diced green pepper (use red, yellow and green)
1
1/2 c apple cider vinegar
Cook
3-5 minutes, until peppers change to pale color.
Add:
4
c sugar
1/4 tsp
salt
1
hot pepper of choice, cut cross-wise to make rounds.
Be sure to remove seeds and
membrane from pepper.
One
jalepeno per batch gives a nice little bite - more peppers will
make for more bite!!
Process
using pectin of your choice, following label directions.
PERELLO'S FRIED GREEN TOMATOES
from Sunset Magazine Sept 2002
1. Rinse 2 green tomatoes and cut crosswise into 1/2 inch
thick slices, discarding tops and bottoms. Lightly sprinkle
both sides with salt and pepper. Lay in a single layer on
paper towels and let stand 5 to 10 minutes
2. Meanwhile cut 2 ripe red tomatoes in half and squeeze juice
and flesh into a fine strainer set over a bowl; press enough tomato
solids through strainer to make about 1/3 cup liquid.
3. Coat green tomato slices in semolina flour or yellow cornmeal.
Pour 2 tablespoons olive oil into a 10-12 inch nonstick frying pan
over medium heat. Cook tomato slices in a single layer until
golden brown on both sides, 8-10 minutes total. Stack slices
on two dinner plates.
4. Add the 1/3 cup tomato juice and solids, 2 tablespoons
sherry vinegar or red wine vinegar and 2 tablespoons butter to pan;
stir constantly over medium-high heat until butter is melted and
incorporated into juices, 1/2 minute. Add 1 tablespoon chopped parsley
and salt and pepper to taste.
5. Mix 1 cup rinsed and crisped baby salad mix with 1 teaspoon
olive oil; mound equally on tomato stacks.
Serves two.
BONUS
GREEN TOMATO RECIPE:
GREEN TOMATO BREAD FROM ANDREA++****
3
eggs
1 C. oil
2 C. sugar
2 C. Green Tomato Puree (small amount of water if needed)
1 T Vanilla
3 C. Flour
1/2 tsp salt
1 C. chopped walnuts (optional)
1 C. raisins (optional)
Mix eggs, oil, and sugar. Add green tomato puree and vanilla.
Sift dry ingredients together and add to other ingredients.
Add nuts and /or raisins if desired. Grease and Flour two
9x5 loaf pans. Divide batter evenly and pour into pans.
Bake at 350° for 45-60 minutes.
**** The Joy in the Garden far-from-official test kitchen
tried this recipe recently and it makes a very pleasant sweet bread
that has a mild citrus-like "tang" to it. Great
way to use those green tomatoes!!! No, the loaf doesn't end
up green...it's a lovely golden yellow. Two spoons way up!
++ The JIG test kitchen has also noted, along with several
other "test kitchens" that a leavening agent is not in
the original recipe (we aren't sure why, maybe we received the recipe
incorrectly). After several experiments (using anywhere from
1 to 3 tsp of baking powder), adding 1 1/2 teaspoons of baking
powder seems to be the correct amount to bring a lovely texture
(lighter than pound cake, heavier than sponge cake) to this otherwise
heavy bread. The batter is quite runny but does not, in our
humble opinion, require any extra flour.
SOME
MIX-IN IDEAS FROM JOY FOR GREEN TOMATO BREAD:
Mini choc. chips= a sweet dessert cake
Pecans= very nutty flavored
Raisins = chewy, great if you like raisins, I like Currents best
Lime zest = wow, my favorite! I used 1/2 tsp. for a small
loaf.
-My son
says he likes the 'crust' best so small loaves increase the crust
area. He also says it is great as a coffee cake.....he doesn't
dunk, just eats [the bread] with [the coffee]."
GREEN TOMATO BREAD TIPS FROM LISTENERS:
Freezing the puree ahead of time will save you from having the green
tomatoes ripen on your counter top while you wait for the
spare time to make this treat. If you freeze the puree in 2 cup
quantities it will be pre-measured and ready to go for a batch of
bread.
MOCK RASPBERRY JAM (made with green tomatoes)
from Margie Wamsley
5 cups of green tomatoes, grind or blend
Add 5 cups of sugar.
Boil until sugar dissolves, turn heat to low and cook 25 minutes,
stirring often.
Add
6 oz. package of raspberry jello and cook 1 minute. Put in jars
and seal. Process in boiling water bath for 15 minutes.
Makes about nine 1/2 pints.
SWEET
GREEN TOMATO PIE with SWEET PIE CRUST
Recipe
courtesy Emeril Lagasse, 2002
1
Basic Sweet Pie Crust, recipe follows
3/4
cup packed light brown sugar
1/2
cup plus 1/2 tsp granulated sugar (for the crust)
6
tbsp all-purpose flour
1
tsp ground cinnamon (more to taste plus nutmeg)
1/8
tsp salt
1/8
finely ground white pepper (I used black)
4
cups finely chopped green tomatoes
1
tbsp fresh lemon juice
2
tbsp unsalted butter, cut into pieces
2
tbsp heavy cream
Preheat
oven to 425 F.
Make
the pie crust and let rest in refrigerator for at least 30 minutes.
Divide the dough in half. Place 1 piece of the dough on a
lightly floured surface and roll out to an 11 inch circle, about
1/8 inch thick. Transfer to a 9 inch pie pan. Trim the
crust with scissors or a sharp knife to within 1/2 inch of the outer
rim.
In
a large bowl, mix together the brown sugar, 1/2 cup granulated sugar,
flour, cinnamon (etc) salt, and pepper. Sprinkle 2 tbsp of
the flour mixture across the bottom of the prepared piecrust.
Add
the tomatoes and lemon juice to the bowl with the remaining flour
mixture and toss to coat. Spoon the tomato mixture into the
lpie shell, and dot with the butter.
Roll
out the remaining crust on a lightly floured surface. Place
on top of the tomato filling and tucd the overlapping crusts into
the pan, forming a thick edge. Crimp the edges to seal and
cut small, 1/2 inch long vents in a decorative pattern along the
top crust. With a pastry brush, brush the top of the crust
with the cream and sprinkle with the remaining 1/2 tsp sugar.
Bake
for 15 min., then reduce the temp. to 375 degrees. Bake until
the crust is golden brown and the filling is bubble, 35-40 min.
Cool for at least 1 hour before serving.
Serve
warm or at room temperature.
[concensus
of happy eaters is that this tastes like a yummy mock apple pie
and is to swoon over topped with whipped cream]
BASIC
SWEET PIE CRUST
8
ounces all-purpose flour (about 1 1/2 c plus 2 tbsp)
1
tbsp granulated sugar
1/2
tsp salt
1
stick cold unsalted butter, cut into 1/4 inch pieces
2
tbsp solid vegetable shortening
3
tbsp ice water
Sift
the flour, sugar and salt into a large bowl. Using your fingers,
work in the butter and shortening until the mixture resembles coarse
crumbs. Add 2 tablespoons of ice water and work with your
fingers until the water is incorporated and the dough comes together.
Add more water as needed to make a smooth dough, being careful not
to over-mix. Form the dough into a disk, wrap tightly in plastic
wrap and refrigerate for at least 30 minutes before using.
Episode
# EM1F22
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