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Old June 6, 2006   #16
matermama
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Default fgt

has anyone tried cornflakes for their FGT, my mom used them on chicken , it is just as good on maters
I do this and bake them sometimes. i add a TBl of wheat germ for added cruch and vit e and folic acid. sound crazy but it is good, just add lots of oregano, or ceynne if you like spicy, to the breading .
sue
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Old June 6, 2006   #17
coronabarb
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Sounds good to me, Sue. I used to fry fish with a cornflake coating. Added wheat germ would be a great idea too.
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Old January 18, 2009   #18
Gerald51
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A good commercial fish batter is really good on fried green tomatoes. I just put some dry batter into a stack with some sliced green tomatoes, shake them up and then throw them into a deep fryer. The Stupicas work great for bite size pieces and they are really tangy tasting.

Gerald
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Old January 19, 2009   #19
Penny
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That is one thing i want to try again, is fried green tomatoes.....and putting a batter on them ,sounds great too!
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Old January 26, 2009   #20
Colorado_west
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Have any of you canned slices of green tomatoe for frying later? I read of someone doing this. Wide mouth jars and the lemon or vingar added for like canned tomaotes. Just slices and processed. I wonder if get to soft? I think it was like 1/2 inch slices. I was planning to try a few jars to see if it fries okay.

I have used the the grinder for bread crumbs. Just real dried out bread. One could season it up how ever you want.

I like the Greek sesoning on frying the squash. I do up my spice mixtures.
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Old July 20, 2009   #21
Dave Tenney
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Default canning green tomatoes

My wife and I can green tomatoes every fall.

It's best to pick the tomatoes that are still hard and green. Slice them into 1/2" thick slices and put the slices face down in a wide mouth canning jar. We process them for the same time that you use for whole tomatoes in a water bath canned.

To cook, take the green tomatoes out of the jar and put them in a stainer for 10 minutes. Then bread and fry as usual.

I actually like these better than ripe tomatoes! A taste of summer in the middle of winter.

Dave
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Old January 24, 2010   #22
mtbigfish
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Dave
my recipe adds a buttermilk wash into flour then egg wash then into flour -or corn meal or mix including bread crumbs
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Old January 24, 2010   #23
louster
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Dave,
Do you blanch them and remove skins? Or just slice and place in jars? Or do you heat them at all firs? I would love to try this next year.
Thanks!!
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Old January 25, 2010   #24
veggie babe
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I've been trying to forget about how wonderful fried green tomatoes are and how much I miss going to the garden and gathering both green and ripe toms. You are killing me!!!!!!!!!!!!!!!!!!!!!!!!

Neva
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Old January 25, 2010   #25
mtbigfish
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Neva
We are all there -- except maybe me - I have some fruit ripening as we speak and have been thinking about pulling some for fried greens - I have a few plants from fall planting still producing
Dennis
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Old September 12, 2010   #26
RinTinTin
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I have found that green tomatoes taste better if you leave 'em on the vine until after a good frost. That frost seems to 'set' the flavor and firmness.

Another good dip is Jiffy corn muffin mix. It gives a nice Sweet&Sour flavor.
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Old January 25, 2012   #27
hardwaterbob
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Default fried green tom recipe from net

I found this on the net and sounds intriguing.

Venetian Fried Green Tomatoes
Serves 4
 2-4oz. balls fresh mozzarella
 2 ripe Roma tomatoes
 2 green tomatoes
 1 cup seasoned flour
 2 eggs beaten
 1 cup Panko crumbs
 1/4 cup grated fresh parmasan cheese
 2 cups vegetable oil
 1 cup fresh basil leaves
 1 roasted shallot
 Salt and pepper
 2 cloves of roasted garlic
 2 tablespoons honey
 2 tablespoons lemon juice
 1/4 cup olive oil
 Good Balsamic vinegar

Procedure: Slice mozzarella balls and Roma tomatoes into 1/4 inch slices. Cut green tomatoes into1/4 inch slices and then cut out with a round biscuit cutter to the same size as
the Roma tomatoes.

Dredge them in seasoned flour, then dip in beaten eggs and bread them in Panko crumbs with grated parmasan cheese.

In a blender prepare the basil dressing by combining the basil, shallot, garlic and lemon juice and blend until smooth. Slowly drizzle in olive oil to form an emulsion. Season with salt and pepper

To finish fry the green tomatoes in 350 degree vegetable oil until golden brown. Remove and stack with mozzarella and Roma tomato slices. Drizzle basil dressing under the stack and finish with good balsamic vinegar
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Old January 28, 2012   #28
ScottinAtlanta
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Folks, fried green tomatoes aren't fancy. You don't want egg wash, wheat germ, crumbs, batter, or anything else that just hangs the oil onto the fruit. Save that fancy stuff for Yankee food.

Here's what you do: Cut the green tomatoes into quarter inch slices across the round. Dip them once, each side, in white flour with a tiny bit of salt. Fry them in butter until outside is golden. Serve them hot or room temperature. And then go pick some more.
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Old January 30, 2012   #29
puttgirl
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That's pretty much the way I do them. I like them best with just flour and salt & pepper. Keep it simple-and I'm a Yankee!
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Old January 30, 2012   #30
puttgirl
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That's pretty much the way I do them. I like them best with just flour and salt & pepper. Keep it simple-and I'm a Yankee!


Don't know why, but I couldn't delete one of these posts from my kindle!!!
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