Tomatoville® Gardening Forums


Notices

Post your favorite tomato-based recipes here.

Reply
 
Thread Tools Display Modes
Old January 29, 2006   #1
bully
Tomatovillian™
 
bully's Avatar
 
Join Date: Jan 2006
Location: S.E. MI
Posts: 794
Default Fried Green tomatoes

They don't have to be solid green but they need to be firm.
You wouldn't want to fry them up when they were dark green and hard as a brick and at the same time you wouldn't want a tomato that was too ripe as it would fall apart.

I like a nice heavy cast iron skillet.
I then heat up some canola oil nice and hot.
Egg wash, then the flour and finish with the corn meal.


Mmmm the best thang to come from the south..Green fried tomatoes.
bully is offline   Reply With Quote
Old January 29, 2006   #2
Mischka
Tomatoville® Administrator
 
Mischka's Avatar
 
Join Date: Jan 2006
Location: The Bay State
Posts: 3,170
Default

Where are the pics of the final results?

At least I don't have hunger pangs from the one you posted....
Mischka is offline   Reply With Quote
Old January 29, 2006   #3
bully
Tomatovillian™
 
bully's Avatar
 
Join Date: Jan 2006
Location: S.E. MI
Posts: 794
Default



Buuuuuuddy!!
bully is offline   Reply With Quote
Old January 29, 2006   #4
nctomatoman
Tomatoville® Moderator
 
nctomatoman's Avatar
 
Join Date: Jan 2006
Location: Raleigh, NC zone 7/8
Posts: 9,945
Default Now for something completely different...

__________________
Craig
nctomatoman is offline   Reply With Quote
Old February 1, 2006   #5
travis
Tomatovillian™
 
Join Date: Jan 2006
Location: Evansville, IN
Posts: 2,987
Default

Bully's recipe is authentic, but ...

Being a heart patient, I've had to adjust things a little.

What I did for Fried Green Tomatoes is use low fat Miracle Whip or low fat Mayo for a smear dip, then dredge the mater slices in Italian seasoned bread crumbs and bake them on a cookie sheet in the oven at 350 - 375 F until the breading feels crispy but the tomato slices are still slighty firm but hot all the way through. This varies depending upon thickness and greeness.

I can't tell much difference between this and fried simply because the low fat Mayo has just enough (zero trans fat) oil in it to give a kind of "fried" taste profile.

PV

Oh, yeah, I forgot ... sometimes I add a little grated Parmesan to the mayo to give it a more "Italian" taste.
travis is offline   Reply With Quote
Old February 1, 2006   #6
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,606
Default

PV,

I hope you don't mind but I copied your recipe to the green tomato file. I don't fry stuff much anymore so your recipe is worth keeping.

Barb
coronabarb is offline   Reply With Quote
Old February 1, 2006   #7
bully
Tomatovillian™
 
bully's Avatar
 
Join Date: Jan 2006
Location: S.E. MI
Posts: 794
Default

My pop's just had by-pass surgery and I need to start thinking more heart smart myself.

Thanks for the alternative recipe
bully is offline   Reply With Quote
Old February 2, 2006   #8
Sequee
Tomatovillian™
 
Join Date: Feb 2006
Location: Lake Carmel, NY Zone 6b
Posts: 4
Default

I do my Fried Green Tomatoes much the same, but I use crushed Potato Chips instead of Bread Crumbs...oh, my! (Of course, I am, admittedly, a salt-a-holic!)
__________________
Sequee
Sequee is offline   Reply With Quote
Old February 3, 2006   #9
Vaccinium_Hound
Tomatovillian™
 
Join Date: Jan 2006
Posts: 19
Default

I tried a fried green tomato recipe this past fall and they were good, but a little boring.

So, with my next batch of green to near ripers, I cut them to the same thinkness, then cross-cut them, added diced jalapeno, onion and garlic, and mixed all that with the recipe's ammount of flour, salt and pepper and made some really good fritters.

Now, for some dishes (like pasta sauce) I add diced green tomatoes to the carmelizing onions. Adds a nice twang.
Vaccinium_Hound is offline   Reply With Quote
Old February 7, 2006   #10
TomatoDon
Tomatovillian™
 
TomatoDon's Avatar
 
Join Date: Feb 2006
Location: MS
Posts: 1,347
Default

Don't forget how delicious a fried green tomato sandwich is! I love the tart, pungent taste. Super. I just fry mine the old way, dredged in corn meal, vegetable oil, slap them in the skillet, and it doesn't take long. Use good mayo and a little salt and pepper, WOW! Delish! Oh, and I'm a salt-aholic too!



Don
__________________
Zone 7B, N. MS
TomatoDon is offline   Reply With Quote
Old February 8, 2006   #11
sliphorn
Tomatovillian™
 
Join Date: Jan 2006
Location: Chicago
Posts: 89
Default

A variation on the traditional egg wash/breading is to simply slather the green tomatoes in mayonnaise, then dredge in bread crumbs or if you prefer, cornmeal. Then fry 'em up! Wonderful!
sliphorn is offline   Reply With Quote
Old February 10, 2006   #12
landarc
Tomatovillian™
 
landarc's Avatar
 
Join Date: Feb 2006
Location: Left Coasty
Posts: 964
Default

PV,

I was always under the assumption that the cheese is added to the bread crumbs for breading, is there a reason you add it to the mayo? Does it work better that way?

Bob
landarc is offline   Reply With Quote
Old March 12, 2006   #13
clay199
Tomatovillian™
 
Join Date: Jan 2006
Location: Beyond Hope, British Columbia
Posts: 201
Default

Does anyone have a recipe for this? Or does one merely dip in cornmeal?
clay199 is offline   Reply With Quote
Old May 9, 2006   #14
gardengalrn
Tomatovillian™
 
gardengalrn's Avatar
 
Join Date: May 2006
Location: Kansas, zone 5
Posts: 528
Default

I've posted this before on the other site but I've been making my "fried" green tomatoes the same way as I learned to do for squash. A friend of mine has a grandmother with heart problems so they were forced to find some healthy alternatives since fried squash and tomatoes were eaten OFTEN throughout the summer. Much the same as the baked recipe above (which sounds excellent) and very easy. I preheat the oven to 425 or so. Spray a pan with nonstick stuff, place your sliced veggies. Salt, pepper, and sprinkle cornmeal over. Sometimes I put parm cheese or other seasonings for variety. Sometimes some sweet onion rings in with that too. Drizzle olive oil all over, not too much. Bake a little while, turn and bake a little while longer. I suspect they aren't as crunchy as true fried but if you eat them as often as I do it's supposed to be a healthier alternative.
__________________
~Lori
"Most folks are about as happy as they make up their minds to be."
-Abraham Lincoln
gardengalrn is offline   Reply With Quote
Old May 24, 2006   #15
Fert1
Tomatovillian™
 
Fert1's Avatar
 
Join Date: May 2006
Location: Upstate SC, Zone 7
Posts: 543
Default

Quote:
Originally Posted by Papa Vic
Bully's recipe is authentic, but ...

Being a heart patient, I've had to adjust things a little.
Actually, since Bully uses Canola oil, it's not all that bad, greasy, but a healthy oil. You could also use olive oil. The good oils are actually good for your heart, but not necessarily your waist-line, if you know what I mean. Baking/oven frying would mean less calories.
__________________
Holly
Fert1 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 10:45 AM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2017 Commerce Holdings, LLC ★