Ingredients with Measurements:
- 4 green tomatoes, sliced into 1/4 inch rounds
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 eggs, beaten
- 1/4 cup milk
- Vegetable oil, for frying
Special equipment needed:
- Large skillet or deep fryer
- Paper towels
- Tongs
Step-by-step instructions:
1. In a shallow dish, mix together the cornmeal, flour, salt, black pepper, paprika, garlic powder, and onion powder.
2. In another shallow dish, whisk together the eggs and milk.
3. Dip each tomato slice into the egg mixture, then coat in the cornmeal mixture, pressing the coating onto the tomato slice to adhere.
4. Heat about 1/2 inch of vegetable oil in a large skillet or deep fryer over medium-high heat.
5. Once the oil is hot, carefully add the coated tomato slices to the skillet or fryer, being careful not to overcrowd the pan.
6. Fry the tomatoes for about 2-3 minutes on each side, or until golden brown and crispy.
7. Use tongs to transfer the fried tomatoes to a paper towel-lined plate to drain excess oil.
8. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
5. Temperature:
Medium-high heat for frying
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Saturated Fat: 1.5g
Cholesterol: 70mg
Sodium: 490mg
Carbohydrates: 34g
Fiber: 3g
Sugar: 3g
Protein: 7g
Substitutions for ingredients:
- Yellow or red tomatoes can be used instead of green tomatoes.
- Cornmeal can be substituted with panko breadcrumbs or regular breadcrumbs.
- Milk can be substituted with buttermilk or water.
Variations:
- Add grated Parmesan cheese to the cornmeal mixture for extra flavor.
- Try adding Cajun seasoning or chili powder for a spicy kick.
- Serve with a side of ranch dressing or remoulade sauce.
Tips and tricks:
- Make sure the oil is hot enough before adding the tomatoes to ensure a crispy crust.
- Don't overcrowd the pan when frying to avoid soggy tomatoes.
- Use tongs to flip the tomatoes to avoid breaking the crust.
Storage instructions:
Fried green tomatoes are best served fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the fried tomatoes on a baking sheet and bake in a preheated oven at 350°F for 5-10 minutes, or until heated through and crispy.
Presentation ideas:
Arrange the fried green tomatoes on a platter and garnish with fresh herbs or lemon wedges.
Garnishes:
Fresh herbs, lemon wedges, or a sprinkle of paprika.
Pairings:
Fried green tomatoes pair well with grilled meats, seafood, or a fresh salad.
Suggested side dishes:
Collard greens, mac and cheese, or coleslaw.
Troubleshooting advice:
If the coating is falling off the tomatoes, try pressing the coating onto the tomato slice more firmly before frying.
Food safety advice:
Make sure the oil is hot enough before frying to avoid undercooked tomatoes. Use caution when handling hot oil.
Food history:
Fried green tomatoes are a Southern classic, often served as a side dish or appetizer.
Flavor profiles:
Crispy, savory, and slightly tangy.
Serving suggestions:
Serve hot with your favorite dipping sauce.
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