Whats the best way to prepare fried green tomatoes?

Question

Is there a paticular recipie to follow? In short - what's the best way to make them? Do you have them with any kind of sauce?
I'm in Australia and we don't really eat them here, so this is why I'm curious.. I would also like to try them!

Answer 1

Fried Green Tomatoes,
by Chef Claire Criscuolo, RN

No matter how well I think I've planned my garden, the plans from Mother Nature always prevail. By late September when we've run out of days warm and sunny enough to continue to support ripe juicy and red tomatoes, I always have too many big green tomatoes remaining. Luckily, In her 1991 starring role, Kathy Bates helped to spread the Southern favorite, Fried Green Tomatoes and each September, as I see my garden still filled with big green and unripe tomatoes, I head right for the frying pan, thankful to Kathy Bates for bringing this useful and delicious dish to us New Englanders.

Fried Green Tomatoes are exactly that; you cut thick slices of green, unripe tomatoes, dredge them in cornmeal and fry them in fat. Some cooks use cornmeal others might make a batter, but my Frank likes when I use Semolina, the winter wheat flour generally used to make pasta, and I like it too as it still gives the tomatoes a nice crunchy coating with an interesting flavor that's different from cornmeal.

You can serve Fried Green Tomatoes as a side dish, or make them Parmesan Style and serve them over an organic wheat pasta with a simple Marinara Sauce, or you can serve them in a sandwich on whole grain bread with a roasted pepper spread and maybe a slice of an Italian Provolone or a Spanish Manchego Cheese.

Whenever you are frying food, be sure to use an oil that can stand the heat without smoking, like either avocado, sunflower, almond, safflower or other refined oil that can withstand heat of at least 345 degrees which is the usual temperature for frying most foods. Oils that are allowed to smoke have broken down and are not good for our health, so it's best not to ever allow an oil to smoke.

Here are three recipes for Fried Green Tomatoes I hope you'll enjoy as we move into our fall season.

Note: Ripe yellow, heirloom, or other tomatoes work nicely too. Use what you have available so long as you take advantage of locally grown while you can.


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Fried Green Tomatoes
by Chef Claire Criscuolo, RN Serves 4-6

4 Large green tomatoes, cut into ½ inch thick slices
salt and pepper to taste
1 Cup organic cornmeal
½ Cup avocado oil or other oil for frying
Sprinkle the tomato slices with salt and pepper. Measure the cornmeal into a shallow bowl. Dredge each slice of tomato into the cornmeal, shaking off excess. Transfer to a cookie sheet. Set a second cookie sheet by the stove. Line it with paper towels. Heat the oil in a large skillet over medium high heat. Fry the coated tomatoes, single layer without overcrowding, for about 3 minutes on each side or until they are a nice deep golden brown. Transfer the fried tomatoes to the paper towel lined cookie sheet. Continue frying the remaining tomatoes. Serve hot or at room temperature.


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Fried Green Tomatoes Parmesan
by Claire Criscuolo, RN Serves 4-6

4 Large green tomatoes, cut into ½ inch thick slices
salt and pepper to taste
1 Cup Semolina
3 Tablespoons grated Parmesan cheese, plus additional for serving
½ Teaspoon dried oregano
2 Organic eggs
2 Tablespoons cold tap water
½ Cup avocado or other oil for frying
4 Cups warm Marinara sauce, recipe follows
12 Ounces organic whole wheat spaghetti, or other pasta, cooked according to package directions.
Sprinkle the tomato slices with salt and pepper. Measure the semolina into a shallow bowl. Add the grated Parmesan cheese and the oregano. Using a fork, mix to combine. Crack the eggs into a shallow bowl. Add the tap water and a little salt and pepper. Beat lightly using a fork. Dip the green tomato slices into the beaten eggs, then shake off excess. Dredge each slice of tomato into the semolina mixture, shaking off excess. Transfer to a cookie sheet. Set a second cookie sheet by the stove. Line it with paper towels. Heat the oil in a large skillet over medium high heat. Fry the coated tomatoes, single layer without overcrowding, for about 3 minutes on each side until they are a deep golden brown. Transfer the fried tomatoes to the paper towel lined cookie sheet. Continue frying the remaining tomatoes. To serve; Place the cooked spaghetti into a large bowl. Add 3 ½ cups of the warm Marinara Sauce and toss to coat. Arrange the coated pasta onto a serving platter. Arrange the Fried Green Tomatoes onto the spaghetti, then spoon the remaining sauce evenly over the fried tomatoes. Pass the additional grated cheese.

Answer 2

Yummyfood - Quick and easy international recipes
Fried Green Tomatoes Status Approved
Name Fried Green Tomatoes
Category Side Dishes, Vegetables
Serves/Yields 4-6 servings
Source Kate
Difficulty Easy
Prep. Time 5 minutes
Cook Time 5-10 minutes
Introduction
As summer slowly approaches I start thinking about all the wonderful tomatoes.I love old fashioned heirloom recipes, those Grandma classics.Here in Vista there is a great farmers market and I can usually find nice big green tomatoes. The tomatoes shouldn't be really hard, and they can have a bit of a blush on them.I usually choose tomatoes that are just on the verge of begining to ripen.

Ingredients

3 large green tomatoes
1/2 cup cornmeal
1/4 cup flour
1 tsp salt
1 large egg
1/4 cup water or milk
Oil for frying





Directions
Step: 1 In a bowl combine cornmeal, flour and salt. In another bowl beat egg and milk or water.Wash tomatoes and remove stems. Slice the tomaotes about 1/2 inch thick. Heat oil in a heavy skillet. Dip tomatoe slices in the egg wash and then the cornmeal mixture,making sure to have a nice even coating. When all the slices are coated, fry them a few at a time until crispy and brown on both sides.You will probably need to change the oil in between batches to prevent a build up of burned cornmeal which will make your tomatoe slices appear burned.Place cooked slices on a paper towel lined plate in the oven to keep warm until all are fried.



Time submitted: Monday, February 07. 2005 at 19:29:52
Contributed By: Kate


This comes from Yummyfood - Quick and easy international recipes http://www.yummyfood.net
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Answer 3

Easy recipe, and very, very good ~ we don't eat them much here in Canada either and this was the one I came across years ago and settled upon. I like mine with ketchup or just plain.

3-4 firm green tomatoes

2 parts flour to 1 part cornmeal/maize (try 1 cup flour and 1/2 c. cornmeal) Mix together. Add a pinch or 2 of salt and a spinkle of pepper.

Milk (keep separate for dipping - try 1/4 or 1/2 cup)

Slice the tomatoes about 3/4 of a cm to 1 cm thick. Coat in flour mixture, then dip in milk, return to flour mixture and coat it some more. If not covered very well, repeat process.

Fry in a pan on medium heat until golden brown, flipping once.

Answer 4

You will love them if you use this method: Slice green tomatoes and lay on paper towels. Sprinkle with a little sugar--not too much. Let the sugar soak in for about five minutes. While they are sitting, heat your oil (I use canola oil) and mix ingredients for your coating. Beat two eggs with a little milk, and add salt and pepper. measure out a cup of flour and if you have it, a 1/2 cup of corn meal (sorry I don't know the metric conversions!) Season this with salt and pepper. By now your oil should be hot. Don't get it too hot--your tomatoes will burn. Dip tomato slices in egg mixture and then in dry stuff. Fry a few at a time until tomatoes are soft on the inside and crispy and golden brown on the outside. You may serve them with a sauce if you like. A lot of restaurants serve them with a horseradish-based sauce. I like them with ketchup.

Answer 5

You can relatively use them in something you desire a bit of little bit of an acidic style to. you'll be able to upload them to tomato sauce should you upload slightly of sugar to reduce the acid style slightly. There are a couple of well salsa receipies that decision for inexperienced tomatoes. You too can do a seek on the web. That will provide you a vast type of receipies to pick from. Oh and inexperienced tomatoes are best chopped up in an cheese omelet. It cuts the thick style of the cheese.

Answer 6

Here's one version:

INGREDIENTS:

* 4 to 6 green tomatoes, sliced 1/4-inch thick
* salt and pepper
* flour for dusting
* 2 eggs, beaten
* cornmeal or bread crumbs
* bacon grease or vegetable oil

PREPARATION:
Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal or crumbs. Fry in hot grease or oil until browned, turning gently (about 3 minutes each side).

Answer 7

If you search the internet, you'll find several different sites with recipes for fried green tomatoes. To buy the original Whistle Stop Cafe cookbook that was shown in the movie "Fried Green Tomatoes", go to http://www.whistlestopcafe.com/

Answer 8

Make sure they are very green and hard. Then slice them and roll them in corn meal, salt and pepper or a batter made with corn meal. Then fry until they are golden brown and yummy!
We never ate them with a sauce, just right out of the pan!

Answer 9

slice the green tomatoes about 1/4 - 1/8th thick, roll em in flour mixed with a little pepper, fry them in Bacon Drippins (yes that is the right spelling) and drain on cheap paper towels... the more they stick the better....

add a little salt to taste and enjoy...

Answer 10

I dunno...I would say the BEST suggestion is that they be GREEN and FRIED! LOL...no, but seriously, my mom used to make them and she battered them first in flour I think, and fried them in bacon grease.