How do you cook fried green tomatoes?

Question

I grew some tomatoes and I am craving the fried green tomatoes. They are green and not red yet. So is that the kind I use. I also think you need corn meal. Is that correct. How do I do this? Do I need any seasoning? What do I cook them in? A fry daddy or on the stove top? I just dont know what I am doing. LOL! Thanks for yalls answers in advance!

Answer 1

I'll tell you how I do it, they come out crispy and delicious. Not soggy and greasy!!!

First you have to pick the greenest tomato absolutely no pick or yellow on it just solid green and hard.. If you don't get green ones then it won't work...Anyway slice thin like 1/8 " a mandolin or slicer is great cause the need to be about the same size. Now put i a bowl, add couple tables spoon milk just enough to dampen not soak. Toss around to coat In a separate bowl add self rising flour (NO SALT!!) and some yellow cornmeal about 1/3 cornmeal to 2/3 flour. Self rising already has salt if you add some they won't be edible.. Now add a few tomatoes shake to coat lay to the side like a cookie sheet finish the rest. Now heat some oil(I like peanut oil) to about 350 or med high. Drop a few tomatoes in and fry about 5 minutes or till brown and crisp. Now If you lay them on paper towels they will soak up oil, so I lay them on a rack so the oil can drip away.

Answer 2

Here is the recipe from the original Whistlestop Cafe, which is still open today and is actually called the Irondale Cafe. I eat there all the time.



3-4 green tomatoes

1 1/2 cups flour

1/2 cup corn meal

1/2 tsp salt & pepper

milk

vegetable oil



Mix together flour, cornmeal, salt & pepper. Add enough milk to create a thick batter. Heat 2 inches of oil in a large skillet. Batter each tomato slice, and wipe off excess. Carefully place in hot oil, browning on both sides. (may or may not need turning, depending on the amount of oil) To cool, drain in a colander to keep tomatoes from becoming soggy. Salt to taste.



I hope this helps - good luck!

Answer 3

You need to bring the tomatoe slices to room temperature on a paper towel and then salt them. The salt will draw out most of the mositure. This can take a couple of hours. Then bread them and place in refrigerator for about 30 minutes. Make sure that the oil is at the right temp before adding the breaded tomatoes. The tomatoes will be perfect every time. Never fry slowly, always quick fry and then place on paper towel. Sprinkle lightly with salt and eat right away.

Answer 4

Halve or cut into thick slices. (I prefer slices) Season them with salt and pepper and then roll them in cornmeal. I think they taste better when you season before rather than after because you've trapped their juices with the cornmeal and the seasoning brings out the moisture and flavour.

Hope this helps.

Answer 5

Tyler Florence has a recipe on the Food Network and it is fantastic! I've made it over and over again..



Ingredients

1 cup stone-ground cornmeal

1 cup all-purpose flour

1 tablespoon garlic powder

Pinch cayenne

1 1/2 cups buttermilk

Kosher salt and freshly ground black pepper

4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed

1/2 cup vegetable oil

1 tablespoon unsalted butter

Hot pepper sauce, for serving

Lemon wedges, for serving

Directions

In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.



Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.

Answer 6

Okay this is actually my recipe for the breading for chicken chicken fried steaks, but I also use it for fried green tomatoes. And I agree the greener and harder they are the better the end result other wise they just get so mushy.



I sprinkle them very lightly with flour, then dip in buttermilk and egg wash then pan fry.



I put a sprinkleof fresh salt on top and dip in ketchup. Yummy....



Chicken chicken fried steak crumbs



The crumb mix is also sooo yummy for fried green tomatoes.



6 cups panko bread crumbs

2 tbsp dried parsley

1 tsp poultry seasoning

1 tsp white pepper

1 tbsp seasoned salt

2 tsp garlic salt or powder

1 1/2 tsp thyme



Mix well and put some in a bowl or I like to use a pie plate.



Pound out chicken breasts so they are all a unifrom thickness.



Then in a bowl bowl or dish of some kind whisk up some butter milk and eggs.



Dip the chicken in the wet mix then press firmly into the bread crumbs on both sides.



You can double dip but the crust just gets to thick.



Pan fry using butter or olive oil until golden brown and then top with chicken gravy or fresh squeezed lemon juice.

Answer 7

dredge in seasoned flour (Paul Prudomme's seasonings or Old Bay works well in a pince Lawry's seasoning salt)

then coat with beaten egg and a touch of buttermilk

coat with cornmeal

shallow fry with olive oil in a fry pan

drain on paper towels

Answer 8

Ohhh yummy. yes u need corn meal or u culd try flour, but just slice them in circles and dip them in the flour or meal with salt and pepper. make sure ur oil is hot and throw em in. when they r brwn on 1 side flip it till the other side is brown. its pretty simple. but good luck and hope u get them done and enjoy!! oh yea iv seen people also dip em in egg then flour but whatever sounds good 2 u. good luck

Answer 9

Cut them into eighths

dust them in corn meal salt and pepper you can add other seasonings if desired

and you can pan fry them in canola oil.

Answer 10

http://www.elise.com/recipes/archives/001506fried_green_tomatoes.php



There's a good recipe - They're amazing :)

Answer 11

"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.

Answer 12

breading them in cornmeal is the best. then fry them in a skillet on the stove top. for an exact recipe go to foodnetwork.com

Answer 13

Just cut in fry on oil after you roll in flour

Answer 14

go to Paula Deen.com she has a great recipe for them

Answer 15

With heat



(giggles)