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Fried Green Tomatoes

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I have a lot of tomatoes but they are not getting ripe any more. Dont want them to go to waste. Does any one have a recipe for fried green tomatoes. An easy one please.

Thank you,

Grump

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Slice rather thick. Dipped in beaten egg. Then dip into parmesan cheese (add spices if desired). Fry in a little olive oil until brown. I know this will not keep but it's excellent for tonight's eating while you do something else with the test of them.

One year I wrapped any tomatoes that had started to ripen in news paper. I kept them in a box in the basement. They ripened slowly. I had ripe tomatoes until Christmas. Check weekly and remove any that start to get soft.

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Last recipe is good, but I like them in gram (chickpea) flour.

richard

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As for what to do with them...

I made green tomato salsa with a variety of peppers/onions...really good.

I put mine in a box, covered them with newspaper (you can wrap individually) then put the boxes in a cold spare bedroom. I get a few each week. When they start to turn red I put them in the kitchen. If you get too many red ones, just wash them and drop them in a freezer bag and freeze, the peel splits when you take them out. Then use them for sauces/soups.

I have been making pizza sauce when I get enough at a time. I have 8 boxes, some are single layer and some are double. I had to pick them 3 weeks ago. Also leave on some stem/vine if its not too late. Some pull the plant and store them in the garage but I haven't tried it yet.

Ahorsesoul...thanks for the recipe, my dh wants to try it ;)

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I have a lot of tomatoes but they are not getting ripe any more. Dont want them to go to waste. Does any one have a recipe for fried green tomatoes. An easy one please.

Thank you,

Grump

The way that you cook fried green tomatoes, in the correct Southern way, is to fry them in lard......good, old fashioned lard! It's the way it's done in the South and I've been told by people in the know that they don't taste right unless you fry them in lard. You can buy it at the grocery store.

I decided to try it and just sliced them up and fried them in hot lard until done. BEST tomatoes I ever had...really! However, I wouldn't eat them more than once a year because of the lard. It really is worth it!

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Fried Green Tomatoes has always been one of my favorites!

Slice tomatoes thick (At least 1/2 inch)

Dip in beaten egg

Then dredge in cornmeal mixed wih a little cornstarch

then dip in milk (can use almond milk)

then dredge in corn meal again.

Fry in deep lard (can use veg. shorting) that come at least half way up the sides.

cook till lightly brown

turn once and cook till lightly brown on other side

remove and drain on a paper towel till cool enough to eat.

yummy :D

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As for what to do with them...

I made green tomato salsa with a variety of peppers/onions...really good.

I put mine in a box, covered them with newspaper (you can wrap individually) then put the boxes in a cold spare bedroom. I get a few each week. When they start to turn red I put them in the kitchen. If you get too many red ones, just wash them and drop them in a freezer bag and freeze, the peel splits when you take them out. Then use them for sauces/soups.

I have been making pizza sauce when I get enough at a time. I have 8 boxes, some are single layer and some are double. I had to pick them 3 weeks ago. Also leave on some stem/vine if its not too late. Some pull the plant and store them in the garage but I haven't tried it yet.

Ahorsesoul...thanks for the recipe, my dh wants to try it ;)

Now that sounds good. My wife has been wanting to do that salsa or some thing like it. Can you give out the recipe, Please.

Thanks to all for your help,

Grump

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Now that sounds good. My wife has been wanting to do that salsa or some thing like it. Can you give out the recipe, Please.

Thanks to all for your help,

Grump

The recipe is for canning but I just wanted to make a small batch so here is "kinda" what I did:

3 or more green tomatoes (shiny ones)

1 or more anaheim green peppers

1 or more (forgot the name) light yellow, pear shaped peppers (not bell)

1 or more jalapeno peppers (I used several small ones)

1 onion

2 or more garlic cloves

a few green onions

splash of vinegar (maybe a T.)

splash of lemon or lime juice (I used bottled lemon, maybe a T.)

seasonings of choice: black pepper, reg. or garlic salt, oregano, cilantro (I used dried), cumin

Deseed peppers.

Chop all veggies and mix together with flavorings. I pureed one of the tomatoes. Reseason to taste, add more veggies if needed.

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The recipe is for canning but I just wanted to make a small batch so here is "kinda" what I did:

3 or more green tomatoes (shiny ones)

1 or more anaheim green peppers

1 or more (forgot the name) light yellow, pear shaped peppers (not bell)

1 or more jalapeno peppers (I used several small ones)

1 onion

2 or more garlic cloves

a few green onions

splash of vinegar (maybe a T.)

splash of lemon or lime juice (I used bottled lemon, maybe a T.)

seasonings of choice: black pepper, reg. or garlic salt, oregano, cilantro (I used dried), cumin

Deseed peppers.

Chop all veggies and mix together with flavorings. I pureed one of the tomatoes. Reseason to taste, add more veggies if needed.

Thanks for the recipe--looks quick and easy.

For frying veggies, I use rice flour with a little s & p. Before being gluten-free, we would eat a ton of these tasty delights and always get sick--always blamed it on the oil. Little did we know.

Now we can eat a ton and not get sick and the tomatoes turn out nice and crisp.

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