"fried" green tomatoes

[Susann]

I just got back from the farmers market and got some green tomatoes. I was thinking about doing baked green tomatoes. Does anyone have a recipe? Do I just batter them and bake them? I tried a search but can not find anything. Thanks!!

[Jeanne G]

Susann,
I know this isn't exactly what you're looking for but you could try JUST baking them with the recipe below. But good luck, because when I tried CL's Zucchini Coins (they are baked & not fried "fried" zucchini) I was VERY disappointed. http://www.cookinglight.com/bbs/frown.gif They were yucky!! Maybe just fry your green tomatoes in less oil then bake them as the recipe calls for? This recipe below doesn't seem to call for much oil or butter in the frying. Either way, good luck!! Also, I think the salsa addition would be really good! Just today, I put homemade salsa on the fried zucchini and it was tasty!! http://www.cookinglight.com/bbs/smile.gif


CRUNCHY FRIED GREEN TOMATOES WITH FRESH TOMATO SALSA

"Paired with homemade salsa, these old-fashioned fried green tomatoes get a nineties update."

2 pounds green (unripe) tomatoes (about 4 medium)
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
3/4 teaspoon cayenne
1 large egg
1 tablespoon milk
5 cups cornflakes (about 6 ounces)
1/2 stick (1/4 cup) unsalted butter
1/4 cup vegetable oil

Accompaniment: fresh tomato salsa

Preheat oven to 375°F.

Cut twelve 1/2-inch-thick slices from tomatoes. In a shallow bowl whisk together flour, salt, sugar, and cayenne. In another shallow bowl whisk together egg and milk. In a third shallow bowl coarsely crush cornflakes with hands.

Working with 1 tomato slice at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off. Coat slices with cornflakes, pressing them to adhere, and arrange slices in one layer on a baking sheet.

In a 12-inch nonstick skillet heat 1 tablespoon butter and 1 tablespoon oil over moderate heat until foam subsides and fry 3 tomato slices until golden brown, about 3 minutes on each side. (Be careful not to let cornflakes burn.) Transfer tomatoes to paper towels to drain. Fry remaining tomato slices in remaining butter and oil in same manner. On another baking sheet arrange drained tomato slices in one layer. Bake tomatoes in middle of oven until tender and hot, about 4 minutes.

Serve tomatoes topped with salsa.

Serves 4 as a first course.

Gourmet
August 1998

[Norma]

I don't know why I remembered that Eating Well had this in one of their issues way back when. I thought it would be a miracle if I could find it, and guess what--it was in the first issue I looked in. Must be my lucky day.

Fried Green Tomatoes
Eating Well July/Aug 1998, page 69

1/2 cup yellow cornmeal
1 tsp. salt
1/2 tsp freshly ground black pepper
4 medium green tomatoes, cut into 1/4" slices
1 Tbsp. olive oil

Preheat oven to 450.

In a medium bowl, combine cornmeal, salt, pepper. Dredge tomato slices in cornmeal.

Brush 1/2 Tbsp oil over bottom of a 12" cast iron or other ovenproof skillet. Heat skillet over medium high heat until very hot.

Add half the tomato slices to the skillet in a single layer and cook until browned on one side, about 3 minutes. Turn slices over and transfer skillet to oven. Bake tomatoes for 8 to 10 minutes, or until golden and tender. Transfer to a platter and tent with foil to keep warm.

Wipe out skillet and repeat with remaining 1/2 Tbsp oil and remaining tomato slices. (If you have two ovenproof skillets, cook all the tomatoes at the same time.) Serve hot.

6 Servings

75 calories per serving: 2g protein, 3g fat (0.4g sat fat), 12g carb, 365mg sodium, 0mg chol, 3g fiber.

[doggerham]

We made this dish at our last CL dinner here in Houston. It was yummy and really, really colorful. The recipe really calls for 2 T hot pepper sauce, but I think it's a misprint. I actually used about 3/4 teaspoon.

Enjoy - Amy

* Exported from MasterCook *

Fried Green Tomatoes with Lima-Corn Relish

Recipe By : Cooking Light 5 Star
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup frozen baby lima beans -- cooked
1 cup frozen whole kernel corn -- thawed
1/2 cup diced red bell pepper
3 tablespoons basil -- thinly sliced
2 tablespoons hot pepper sauce -- ???
1 tablespoon white wine vinegar
1 teaspoon olive oil
2 cloves garlic -- crushed
3 tablespoons yellow cornmeal
2 tablespoons parmesan cheese -- grated
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
8 slices green tomatoes -- 1/4" slice
12 slices ripe tomatoes -- 1/4" slice

Combine first 8 ingredients in a large bowl. Stir well. Cover and chill 1 hour.

Combine cornmeal and cheese in small ziptop bag. Sprinkle green tomato slices with salt and pepper. Place 1 green tomato slice in baggie, seal and shake to coat. Repeat with remaining green slices.

Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add green tomato slices and cook 3 minutes on each side, or until nicely browned.

Arrange lima bean mixture, fried tomatoes and ripe tomatoes on a serving platter. Serve immediately.


- - - - - - - - - - - - - - - - - - -

Per serving: 336 Calories (kcal); 7g Total Fat; (16% calories from fat); 14g Protein; 64g Carbohydrate; 2mg Cholesterol; 403mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 7 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Susann]

thanks for the suggestions. I kind of combined all of them to come up with a different variation. They came out pretty tasty.

3 green tomatoes, sliced about 1/4 inch thick
1/3 c corn meal (I used coarse ground, which I wouldn't recommend-too crunchy
2 tbs parm. cheese
1 tsp italian seasoning
1/2 tsp crushed red pepper
salt pepper

Dip tomato into cornmeal mixed with the remaining ingredients. Place in skillet w/2 tsp. oil for 4 minutes per side. Place in 375 oven for about 5 minutes.

[Veronica]

Fried green tomatoes are one of my favorites! They've been a summertime treat for me since I was a kid.

I use Italian bread crumbs for mine & do the whole operation in a skillet (no oven). My concoction is similar to what you came up with, Susann. I dip the tomato slices in lightly whipped egg whites followed by a dip in the bread crumbs on both sides. I cook them over medium heat in a little olive oil in a nonstick skillet, turning only once. (I add additional oil after turning them over.) After the second turn, I sprinkle each tomato with salt, pepper, and basil (sometimes oregano, too). They're so yummy!

My husband is a convert. Before we were married, he'd never had fried green tomatoes and had no interest in trying them. When I made them for myself one morning, he decided to try one. He's never been the same. Now he requests them all summer long.