WHAT CAN YOU DO WITH GREEN TOMATOES RECIPES
EASY SOUTHERN FRIED GREEN TOMATOES RECIPE | ALLRECIPES
Simple recipe for fried green tomatoes, perfect for appetizers or a unique fried green tomato B.L.T.!
Provided by Ali
Categories Fried Green Tomatoes
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- Line a baking sheet with waxed paper.
- Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper.
- Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer.
- Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.
Nutrition Facts : Calories 189.1 calories, CarbohydrateContent 31.5 g, CholesterolContent 46.5 mg, FatContent 4.7 g, FiberContent 2.4 g, ProteinContent 5.8 g, SaturatedFatContent 0.8 g, SodiumContent 73.9 mg, SugarContent 5 g
PICKLED GREEN TOMATOES RECIPE | MICHAEL SYMON | FOOD NETWORK
Provided by Michael Symon : Food Network
Categories condiment
Total Time 13 hours 18 minutes
Prep Time 45 minutes
Cook Time 23 minutes
Yield 4 quarts
Number Of Ingredients 13
Steps:
- Sterilize the jars. Wash the jars and lids in hot soapy water; rinse well. Place a wire rack or empty tuna cans in the pot to keep the jars from touching the bottom. Fill the pot halfway with water and bring to a simmer (do not boil). Submerge the jars in the water and let simmer until you're ready to fill. Sterilize the lids in a separate small pot of simmering water.
- Make the brine. Combine the chiles, bay leaves, coriander and cumin seeds, cinnamon sticks, cloves, mace, peppercorns, garlic, vinegar, honey, salt and 1 cup water in a large saucepan. Bring to a boil; cook for 3 minutes. Cool slightly. Remove the chiles and bay leaves with a slotted spoon
- Pack the tomatoes. Slice the tomatoes into wedges using a sterilized knife and cutting board. Remove the jars and lids from the simmering water with a jar lifter or tongs; fill with the tomatoes and some chiles and bay leaves
- Fill and close. Pour the warm pickling liquid over the tomatoes in each jar, stopping 1/2 inch from the top. Slide a clean rubber spatula around the inside of each jar to remove air bubbles. Wipe the rims with a clean towel, then position the sterilized lids on top. Screw the lids shut, being careful not to overtighten.
- Boil the jars. Return the pot of water to a simmer; add the jars, making sure water covers them by a few inches. Cover and boil for 15 to 20 minutes. Turn off the heat, uncover and leave them in the water for 10 minutes
- Remove and let cool. Transfer the jars to a kitchen towel. Let sit, undisturbed, for at least 12 hours. A vacuum seal will form as the jars cool
- Label your pickles. Write the date on each jar and store for up to 1 year at room temperature; refrigerate after opening. The tomatoes will be at their prime about 3 months after canning.
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