Best Fried Green Tomatoes With Jalapeno Pesto Recipes

BEST FRIED GREEN TOMATOES

Best Fried Green Tomatoes image

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

Ingredients

4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying

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

FRIED GREEN TOMATOES

Fried Green Tomatoes image

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

Ingredients

4 large, firm green tomatoes, cut crosswise into 1/2-inch-thick slices
Coarse salt and freshly ground pepper
1 cup yellow cornmeal, preferably stone ground
1/2 teaspoon bittersweet pimenton (smoked Spanish paprika), optional
2 large eggs
1/2 cup vegetable oil, for frying

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.