Tuesday, July 31, 2012

Fried Green Tomatoes II

Fried green tomatoes dipped in milk, then dredged in a combination of flour, cornmeal and crumbled saltine crackers, then pan fried.

Fried Green Tomatoes II

I was looking for a sturdier coating for my fried green tomatoes to use with another recipe that I was working on, so I played around with the way I've been making them for years, and finally settled on this new combination. These green tomatoes turned out fantastic topped with the shrimp with fresh tomato and basil cream sauce I made.

The original coating is a basic blend of cornmeal and all purpose flour, that frankly the perfectionist in me has vacillated between adding to, subtracting from, and changing around anyway over the years. There is only a small window of time to experiment with fried green tomatoes and a gal can only consume so many, after all!

For this recipe, I did want to use some cornmeal, but then thought of how much we love the saltine coated chicken tenders and decided to incorporate some crackers in the coating, along with the cornmeal. I swapped the flour to self rising, in an attempt to have a sturdy coating, but one that also still had a little bit of extra crunch to it.

I really like the texture of the crust I ended up with, and while they worked perfect for my recipe, I also thought that they stood on their own well enough to earn a rightful place here, right next to the original. I might even like them better than the way that I've been making them all along. Be sure to stay tuned for the recipe that I paired these up with too - if you love fried green tomatoes and seafood, I think you'll enjoy what's coming up.

Green tomatoes will soon be gone and out of our reach until next summer, so get them in while you can. Here's how to make this version.

Recipe: Fried Green Tomatoes

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 to 6 servings

  • 3 medium sized green tomatoes
  • Kosher salt and freshly cracked black pepper, to taste
  • 1/4 cup of milk or buttermilk
  • 1 large egg
  • 1 cup of self rising flour
  • 1/4 cup of cornmeal
  • 1/4 cup of saltine cracker crumbs
  • 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste

Slice tomatoes 1/4 to 1/2 inch thick, set on paper towels and sprinkle both sides with salt and pepper. Let rest for 5 minutes. Beat together the milk and egg in a small bowl; set aside. Whisk together the flour, cornmeal, cracker crumbs and Cajun seasoning. Heat 1/2 inch of oil in a skillet over medium high heat.

Dip the tomato slices in the milk, then into the flour mixture, shake off excess and place into the hot oil. Cook until both sides are lightly browned, about 3 to 5 minutes per side, and drain on paper towels. Serve immediately with a dab of mayonnaise, Comeback Sauce, Lazy Man's KetMayo Sauce, or your favorite dipping sauce.

Cook's Note: To make 1 cup of self rising flour substitute, use 1 cup sifted all purpose flour, plus 1-1/2 teaspoons baking powder and 1/8 teaspoon salt.

Source: http://deepsouthdish.com

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Posted by on July 31, 2012
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  1. I love fried green tomatoes and have yet to use a coating I considered "the one" so I'm glad you're searching for it. I told Bev the other day that we've not had any this summer, so this recipe will be up soon.

  2. I don't love fried green tomatoes (maybe I've never had them cooked properly) but I could see doing this with eggplant and it woudl be delicious!! anne

  3. I haven't tried to make fried green tomatoes in years. My last attempt was not very tasty, so I need to try your recipe Mary. I love using cracker crumbs for fried squash and it works perfectly, so I'm sure these are delicious.

    1. I definitely think it's an acquired taste - my husband will not even TRY them!!

  4. I love Fried Green Tomatoes! Definitely a southern summer favorite!

  5. Hey Mary, I am laughing at your new recipe for Fried Green Tomatoes. I love them too and use this basic recipe except I use self-rising cornmeal. I am thinking I probably get the same result -- don't you? Also, I have never used my Slap Ya Mama seasoning for this but I am going to right now! Thanks for the great idea. Blessings, Catherine at www.praycookblog.com

    1. GMTA I suppose. Happy to bring a chuckle to you Catherine! ;)

  6. When you "make your own" self-rising flour, shouldn't cream of tartar be part of the formula?

    1. Well, yes, in a way, but cream of tartar is actually one of the ingredients in baking powder. I'm not sure there would be any benefit in adding more to the baking powder, but I've not actually tried it either!

  7. Hi Mary, does it make a difference if you use all-purpose flour in this recipe?

    1. I like to use SR because it contains baking powder, which contains cornstarch which adds a crunch to the breading, but yes, you could certainly use AP!

    2. Thanks so much for your reply! I most usually only have all-purpose flour on hand. I'm getting some self- rising on my next grocery store outing! Its just that my husband and I have been willing our green tomatoes to ripen already! Then I found your recipe for fried green tomatoes .....I made them for brunch today with a cheese omelette and bacon stripes My husband loved them.....he said the Cajun seasoning really set them off! Thanks for such great recipes!

    3. You're welcome - I'm so glad that he enjoyed the recipe! It sure seems like it takes those tomatoes forever to turn but then once they get started there's usually a steady supply thankfully! I've sure been enjoying mine but I had to fuss & encourage them too!

  8. Trying this version now...Haven't had these since I was a child. Good memories. Thanks Mary!

  9. Mary - have you tried fried green tomatoes in an Air Fryer yet?

    1. Not yet! I haven't had mine that long, but I'm sure I will!


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