BEER BATTERED FRIED GREEN TOMATOES
Steps:
- Put slices of green tomato on a clean kitchen towel. Dab them on both sides to get them as dry as possible. (The drier they are, the easier the batter will stick.)
- Pour about a half inch to an inch of oil into a skillet and let it heat.
- Meanwhile, mix the batter together in a small mixing bowl. Combine flour, cornstarch, baking powder, dried oregano, granulated onion, and granulated garlic.
- Make a well in the center of the flour. Pour in the beer and water and mix together until thoroughly combined.
- Dip each slice of tomato into the batter. Fully coat it with the batter. If the batter won't stick to the tomatoes, make sure they are completely dry. If necessary, put out a plate with a Tablespoon of cornstarch, and lightly coat them on each side.
- Test the oil to see if it's hot enough for frying. Put a dollop of batter into the skillet. If bubbles rapidly form around it, the oil is hot enough. (If you have a thermometer, you want your oil to be between 325 to 350 degrees.)
- Put some of the slices into the oil, being careful not to overcrowd. You'll definitely need to work in batches. Fry the slices until they are golden, about three minutes on each side.
- Place the tomato slices on a clean kitchen towel covered plate. While they are still hot, generously shake Slap Ya Mama seasoning salt over them (or use your preferred Cajun seasoning salt). Move the fried green tomatoes to a serving platter and finish with a generous drizzle of vegan sriracha mayo, if using.
Nutrition Facts : Calories 165 kcal, Carbohydrate 22 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 2 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
BEST FRIED GREEN TOMATOES
You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.
Provided by Diana Swenson-Siegel
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Slice tomatoes 1/2 inch thick. Discard the ends.
- Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
- In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Nutrition Facts : Calories 510 calories, Carbohydrate 56.3 g, Cholesterol 95.4 mg, Fat 27 g, Fiber 4.6 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 1136 mg, Sugar 9.9 g
BEER-BATTER FRIED GREEN TOMATOES
Make and share this Beer-Batter Fried Green Tomatoes recipe from Food.com.
Provided by BecR2400
Categories Vegetable
Time 31m
Yield 16 slices, 8 serving(s)
Number Of Ingredients 9
Steps:
- Arrange tomatoes on piece of wax paper; salt and pepper both sides, using 1 teaspoon of the salt and the pepper.
- Combine flour, baking powder, baking soda and remaining 1 teaspoon salt in medium-size bowl. Remove 1/2 cup of the mixture to a piece of wax paper.
- Dip both sides of tomatoes in the 1/2 cup of flour mixture. Stir beer and lemon juice into remaining flour mixture. (Mixture will foam.) Stir until the consistency of pancake batter.
- Heat oil in large skillet. Dip tomatoes into batter and saute half at a time in hot oil until golden, about 3 minutes on each side. Keep warm in oven while sauteeing remaining tomatoes. Serve immediately.
- Makes 16 slices.
Nutrition Facts : Calories 316.9, Fat 27.5, SaturatedFat 3.6, Sodium 735, Carbohydrate 15.6, Fiber 1, Sugar 2, Protein 2.3
FRIED GREEN TOMATOES
What could be more southern than an all-over crunchy firm tomato that's been battered into a deep-fried delicacy? Right! Well, according Robert F. Moss, a food historian and writer in South Carolina, "they entered the American culinary scene in the Northeast and Midwest, perhaps with a link to Jewish immigrants, and from...
Provided by Diane Atherton
Categories Vegetables
Time 20m
Number Of Ingredients 6
Steps:
- 1. Slice the tomatoes about a 1/4-inch thick. Spread them out on a plate or baking dish and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the liquids out of the tomatoes, about 30 minutes.
- 2. Heat the oil over a medium-high heat in a large skillet.
- 3. Dip sliced tomatoes in buttermilk, and then dredge them in flour seasoned with pepper. Turn over in flour several times, pressing gently to get a nice thick batter. Fry until golden brown. NOTE: Don't crowd the tomatoes, fry a few at a time.
FRIED GREEN TOMATOES
Though fried green tomatoes are commonly thought of as a Southern staple, they were actually an invention of 19th-century Northern farmers who would pick the remaining green tomatoes from their vines before first frost.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes about 20
Number Of Ingredients 6
Steps:
- Season tomatoes with salt and pepper. Mix together cornmeal and pimenton in a bowl. Lightly beat eggs in another bowl.
- Heat oil in a skillet over medium heat. Dip tomatoes in egg, and dredge in cornmeal mixture. Working in batches, fry tomatoes in a single layer until golden brown, about 3 minutes per side. Let drain on a paper-towel-lined plate.
FRIED GREEN TOMATOES
I came up with this recipe on my own while trying to make the perfect fried green tomato...It's absolutely fantastic! Don't skip the step of drying!
Provided by Linzi Jordan
Categories Lunch/Snacks
Time 25m
Yield 21 slices, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- First, cut your tomatoes at 1/8 inch and lay out to dry -- I lay down paper towel and then place tomatoes on a cooling rack and then layer more paper towels on top. THIS STEP IS VERY IMPORTANT!
- While tomatoes are drying, mix together flour, black pepper, Italian seasoning, and cayenne pepper.
- Dip tomatoes slices into egg and milk mixture and then coat with flour and seasoning mixture.
- Place in a hot skillet with oil and fry for about 3 minutes on both sides or until browned.
- I usually place them back on the cooling rack so they don't get soggy when they are finished.
- Serve immediately!
Nutrition Facts : Calories 202.9, Fat 2.6, SaturatedFat 0.9, Cholesterol 63.4, Sodium 38, Carbohydrate 37.2, Fiber 2.5, Sugar 2.7, Protein 7.7
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