September 30, 2012
I had recently purchased some nice medium to large green tomatoes from the farmers market. My plan was to make that great southern dish- fried green tomatoes. I can never say or write those 3 little words without thinking of the movie. I kept procrastinating about making the recipe because I am the only person in my house that would probably ever eat them. I love veggies, my husband loves Big Mac’s hold the cheese. However while I was at the Bountiful Baskets Food Co-op distribution site this Saturday, a lady told me how you could prepare them as if you were going to fry them but instead of frying them you could freeze them. The easy instructions for freezing are included following the Betty Crocker recipe.
Now Paula Deen has a great recipe for fried green tomatoes also. Her’s is the second recipe included here.
Fried Green Tomatoes – Betty Crocker
This summertime classic is a great way to fix the surplus tomatoes from your garden.
Prep: 10 min. Cook: 8 min. per batch
Stand: 15 min. Makes: 6 servings
3 medium firm tomatoes
½ teaspoon salt
¼ teaspoon black pepper
½ cup all-purpose flour
¼ cup milk
2/3 cup fine dry bread crumbs or cornmeal
¼ Cup cooking oil
1. Cut unpeeled tomatoes into ½- inch slices; sprinkle slices with the salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.
2. Dip tomato slice in milk, then flour, then eggs, then bread crumbs or cornmeal, coating both sides. In a skillet fir the coated tomato slices, half at a time, in hot oil over medium heat for 4 to 6 minutes on each side or until brown. (If tomatoes begin to brown too quickly, reduce heat to medium low. If necessary, add additional oil.) If desired, season to taste with additional salt and pepper.
I added Tones Garlic and Herb seasoning to the flour. You might like to add Italian, or Mexican Seasoning or a favorite seasoning of your own as you are frying the tomatoes.
You can also freeze this recipe. Bread the tomatoes, then cover a jelly roll pan or cookie pan with a piece of waxed paper, or spray with Pam and lay the tomatoes on it, place it in the freezer until the tomatoes are frozen solid and then put them in freezer bags.
Fried Green Tomatoes – Paula Deen’s
I just love to read my Paula Deen Cook Books. I have 4 of them. Talk about Southern Cookin’! I found this recipe in The Lady & Sons Savannah Country Cookbook.
I glance through this book for a few minutes and the next thing you know, I am in the kitchen trying out a recipe.
You would not want to freeze this recipe. Paula notes that her grand-mother always used cornmeal, but she prefers flour. The self-rising flour will puff up just beautifully.
It would be hard to find a recipe for fried green tomatoes that would be much simpler than this.
3 or 4 large, firm green tomatoes
2 cups self-rising flour or cornmeal
1 to 2 tsps. Pepper
Vegetable oil for frying
Slice tomatoes to desired thickness9 (1 prefer mine thin). Lay out on a pan and sprinkle with salt. Place in colander and allow time for salt to pull the water out of the tomatoes. Mix flour with pepper, coat tomatoes with flour mixture and deep-fry until just golden brown.