i'm making FRIED GREEN TOMATOES, do you know a simple recipe, and how early do i pick them?

Question

i know they still need to be green, but how firm should they be

Answer 1

firm is good because when you fry them they'll soften up. My favorite recipe is SUPER simple:

slice to your prefered thickness (I like mine fairly thin)
coat both sides in a flour/salt/pepper mixture
drop into hot oil (also of your choice - I like olive oil)
fry until golden brown (doesn't take that long)

Enjoy! I like to eat fried green tomatoe sandwiches. Bread and tomatoes - nothing else!

Now I'm hungry LOL

Answer 2

If they are green but not firm there issomething wrong with them. Use large green tomatoes that are the size or ripe ones. Slice the about 1/4 inch thick crossways, not top to bottom.
A very basic preparation is flour, a pinch of salt and a little black pepper.
If you want them to be more attractive and crunchier try this:
preheat a half cup of vegetable oil on medium in a thick, heavy frying pan-cast iron is the best.
Slice the tomatoes as described above. Prepare a mixture of all purpose flour pinch of salt, Tablespoon of black pepper and a Tablespoon of basil or oregano (they taste very different but both are good).
Dredge the tomato slices in this mixture.
Lightly beat 2 eggs. Dip and cover dredged slices in egg and then with a mixture of 1/2 fine cornflake crumbs(available from most supermarkets) and 1/2 finely crushed, unseasoned breadcrumbs OR 1/2 cornmeal and 1/2 finely crushed unseasoned bread crumbs. Fry tomatoes about two minutes to a side or until medium brown taking care to not turn them in the pan any more than necessary. Depending on how much you make you may need to add more oil to your pan. If that case do not add oil while tomatoes are frying or they will come out soggy. And wait until the oil heats up again before you continue frying.

I hope you enjoy this recipe. Best wishes.

Answer 3

Fried Green Tomatoes

Makes 6 servings

Ingredients:

6 green tomatoes
1/2 cup buttermilk
1 cup panko
1/2 cup cornmeal
1/2/2 cup flour
1/2 cup grated Vella Dry Jack cheese (can substitute Parmesan)
1 1/2 teaspoon chipotle powder
1 1/2 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
4 cups oil

Preparation:

Slice off ends of tomatoes and portion remainder into three slices per tomato. Place the buttermilk in a shallow bowl.

In another bowl mix together panko, cornmeal, flour, cheese, chipotle, paprika, salt and pepper.

In a heavy bottom skillet, heat oil up to 350 degrees. Place green tomatoes in buttermilk, allow excess buttermilk to fall free, and toss in flour mixture. Place tomatoes in oil and cook for 1 minute on each side, remove and season lightly with salt and pepper.

Answer 4

You want them pretty good and firm so that they're easy to slice, but they need to have some give to them as well.

Fried Green Tomatoes
4 large green tomatoes
2 cups plain white corn meal
1 1/2 tablespoon salt
Pinch of black pepper
1/2 cup cooking oil

Wash the tomatoes and pat dry. Cut tomatoes in 1/4-inch slices. Sprinkle with salt and pepper. Dip each slice in corn meal and lay aside on waxed paper. Heat oil. Fry tomato slices until golden brown. Drain on paper towels. Serve hot.

Answer 5

classic FRIED green TOMATOES factors: 4 to 6 green tomatoes salt and pepper cornmeal Sir Francis Bacon grease or vegetable oil training: Slice the tomatoes right into one million/4 - one million/2-inch slices. Salt and pepper them to flavor. Dip in meal and fry in warm grease or oil approximately 3 minutes or till golden on backside. gently turn and fry the different side. function a side dish - delicious with breakfast!

Answer 6

Quite firm, beat an egg dip sliced tomato in egg mixture and then corn meal fry either in butter or oil.

Answer 7

usually they need to be really firm, green and no white or red in them. I usually slice thinly, cover in cornmeal and fry them in a frying pan with a small amount of cornoil. My kids love them!

Good luck, and happy eating

Answer 8

I like mine firm but not rock hard. Refrigerate and then pat dry(very important!) before covering with egg mixture, cornmeal, salt & pepper. I fry them in a heavy skillet using hot peanut oil.

Try them with sour cream or a cucumber yogurt sauce.

Answer 9

I agree with Bec except I use butter or margarine to fry them in and also I use minced garlic and parsley in the flour yummy one of my favorite treats

Answer 10

isnt that just pickles?