Fried Green Tomatoes With Bacon Rémoulade Recipes

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FRIED GREEN TOMATOES WITH REMOULADE



Fried Green Tomatoes with Remoulade image

The green tomato is an anchor of Southern cooking. I like to fry them until they're brilliantly crispy and golden brown. It's so simple and straightforward, just like Southern food should be.

Provided by Hugh Acheson

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 cup mayonnaise
2 Shallots, minced
6 Scallions, thinly sliced, white and pale green parts
2 tbsps whole grain Creole-style mustard
1 teaspoon cayenne pepper
1 teaspoon Louisiana-style hot sauce (Crystal)
1 tbsp Lemon juice, freshly squeezed
1 tbsp Worcestershire sauce, (omit for vegetarian remoulade)
kosher salt
1/2 teaspoon lemon zest, grated
12 Slices of green tomato, 1/3 of an inch thick
1 cup all-purpose flour
3 Eggs, beaten with 1/4 cup cold water
1 cup fine yellow cornmeal
1/4 cup vegetable oil
Arugula, for serving

Steps:

  • For the remoulade: In a small mixing bowl, combine the mayo, shallots, scallions, mustard, cayenne, hot sauce, lemon juice, Worcestershire, a pinch of salt, and lemon zest. Adjust the seasoning with more salt and hot sauce if needed and reserve. Makes 1½ cups.
  • Fry the tomatoes: Bring cast-iron skillet to medium-high heat. Season the green tomato slices with salt. Set aside on a rack fitted over a rimmed baking sheet, which will later become the cooling rack after frying. Find 3 similarly shaped shallow baking dishes. In the first, add flour. In the second, pour the eggs. In the third, add cornmeal. We are creating an assembling line of dredging. One by one, flour a tomato slice on both sides, dunk in the egg mixture, and then dredge in the cornmeal. As you finish each tomato, stack them on a cutting board.When the skillet has preheated, add the oil and heat to shimmering. Fry the green tomatoes until golden, about 2 to 3 minutes per side.
  • Assemble the dish: When the tomatoes are crispy, golden brown, and heated through, place them on the cooling rack. Dollop a tablespoon of remoulade on a serving plate and arrange the fried green tomatoes over the sauce. Garnish with some arugula, more remoulade and serve immediately. Nobody wants soggy tomatoes!

BEST FRIED GREEN TOMATOES



Best Fried Green Tomatoes image

You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.

Provided by Diana Swenson-Siegel

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 20m

Yield 4

Number Of Ingredients 9

4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying

Steps:

  • Slice tomatoes 1/2 inch thick. Discard the ends.
  • Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
  • In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Nutrition Facts : Calories 510 calories, Carbohydrate 56.3 g, Cholesterol 95.4 mg, Fat 27 g, Fiber 4.6 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 1136 mg, Sugar 9.9 g

FRIED GREEN TOMATOES WITH SHRIMP AND REMOULADE SAUCE



Fried Green Tomatoes with Shrimp and Remoulade Sauce image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 20

3 cups vegetable oil
2 eggs
1 cup milk
10 ounces hot sauce (recommended: Crystal)
2 green tomatoes, 1/4-inch slices
1 cup all-purpose flour
2 cups Italian breadcrumbs
4 cups water
2 tablespoons dry crab boil seasoning
1 onion, sliced
1 lemon, sliced
2 ounces hot sauce (recommended: Crystal)
8 large shrimp, shell on
1/2 cup mayonnaise
1 ounce Creole mustard
1/2 ounce horseradish
1/2 ounce lemon juice
1 teaspoon Worcestershire sauce
2 slashes hot sauce (recommended: Tabasco)
Shredded lettuce, for serving

Steps:

  • For the tomatoes: Heat the oil in a deep frying pan or cast iron skillet to 350 degrees F. Beat the eggs, milk, and hot sauce in a shallow dish. Put the flour and breadcrumbs in 2 separate shallow dishes. Dip the tomato slices in the flour, then the egg wash, and then the breadcrumbs. Transfer to the oil and fry until golden brown, 1 to 2 minutes. Drain on paper towels and keep warm until ready to serve.
  • For the shrimp: Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink. Peel.
  • For the sauce: Combine the mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
  • To serve: Line a plate with shredded lettuce. Add 2 slices fried green tomatoes. Top each tomato with 1 boiled shrimp. Fill a squeeze bottle with the remoulade sauce and drizzle decoratively.

FRIED GREEN TOMATO BLT WITH REMOULADE SAUCE



Fried Green Tomato BLT with Remoulade Sauce image

Provided by Bobby Flay

Time 1h35m

Yield 4 servings

Number Of Ingredients 20

1 cup rice flour
1 cup water
Few dashes hot sauce (recommended: Tabasco)
Salt and freshly ground black pepper
2 cups fine yellow cornmeal
3 green tomatoes, sliced 1/4-inch thick
Canola oil, for frying
8 slices pain de mie, or other white sandwich bread, lightly toasted
Remoulade Sauce, recipe follows
1 pound applewood-smoked bacon, thinly sliced about 1/8-inch thick, cooked until crisp
Watercress
2 egg yolks
1 teaspoon fresh lemon juice
1 teaspoon white wine vinegar
Canola oil
Salt and freshly ground pepper
1/4 cup whole grain mustard
4 cornichons, cut into small dice
1 teaspoon finely chopped fresh thyme
Salt and freshly ground black pepper

Steps:

  • Whisk together the flour and water in a shallow bowl until smooth. Season with hot sauce, salt, and pepper. Spread the cornmeal onto a plate and season with salt and pepper.
  • Pat the tomatoes dry with paper towels. Heat 1-inch of oil in a cast-iron pan over medium-high heat until it begins to shimmer. Season the tomatoes on both sides with salt and pepper. Dip each tomato into the batter and let the excess drip off. Dredge in the cornmeal and pat off the excess. Fry the tomatoes, in batches, until golden brown on both sides.
  • Spread both sides of the bread with some of the Remoulade Sauce. Top 1 side with a few slices of tomatoes, a few strips of bacon, and some watercress. Top with the other slice of bread, sauce-side down. Repeat to make 4 sandwiches.
  • Whisk together the yolks, lemon juice, vinegar until pale. Slowly drizzle in the canola oil until emulsified. Season with salt and pepper. Whisk in the mustard, cornichons, thyme, and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

FRIED GREEN TOMATOES AND SHRIMP RéMOULADE



Fried Green Tomatoes and Shrimp Rémoulade image

Provided by Kim Severson

Categories     appetizer

Time 1h

Yield 6 appetizer servings

Number Of Ingredients 23

2 tablespoons Old Bay seasoning
Dash of Tabasco or other hot sauce
Juice of 1 lemon
Salt and freshly ground black pepper
36 medium shrimp (about 1 pound)
1/2 cup Creole or other coarse mustard
1/3 cup ketchup, preferably Heinz
1 tablespoon prepared horseradish
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons paprika
1/2 teaspoon ground white pepper
1/4 teaspoon ground cayenne pepper, or as needed
Salt
1/3 cup olive oil
1/4 cup chopped celery
1 1/2 teaspoons chopped scallion
4 large green tomatoes (see note)
1 1/2 cups buttermilk
Vegetable oil
2 cups corn flour or fine corn meal
2 tablespoons kosher salt
2 teaspoons ground black pepper
6 small handfuls of mesclun greens

Steps:

  • For the shrimp: Fill a pot with 4 quarts of water; add Old Bay seasoning, hot sauce, lemon juice and salt and pepper to taste. Bring to a boil, add shrimp and boil 1 to 2 minutes. Drain, rinse and drain again. Transfer to covered container and refrigerate at least 30 minutes.
  • For the rémoulade: Combine mustard, ketchup, horseradish, lemon juice, paprika, white pepper and 1/4 teaspoon cayenne pepper. Mix well, and season with salt to taste. Slowly add olive oil while whisking vigorously. Add cayenne pepper and salt, adjusting to taste. Add celery and scallion and mix well. Cover and refrigerate until chilled, at least 30 minutes.
  • For the tomatoes: Cut off ends of tomatoes and cut each tomato into about three 1/2-inch slices. Put tomato slices in a large bowl. Add buttermilk and turn to coat. Marinate for 5 minutes.
  • Place a large heavy skillet over medium-high heat. Add oil to come two-thirds up side of pan. Heat oil to about 325 degrees. In a wide bowl, mix corn flour, salt and pepper. Working in batches, remove tomatoes from buttermilk, shaking off excess, and dip in corn flour to coat, shaking off excess. Slip into oil and fry until golden brown, 2 to 3 minutes on each side. Drain on paper towels. To serve, place greens on plates and top with tomato, shrimp and rémoulade.

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