Fried Green Tomatoes With Comeback Sauce Recipes
BEST FRIED GREEN TOMATOES
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
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 COMEBACK SAUCE
Green tomatoes come in season once a year and there are so many great things about them. They're firm, crispy and perfect when soaked in brine. They have great flavor and when you fry them, you end up with this crispy, fresh, slightly oily flavor that is amazing with the famous comeback sauce.
Provided by Food Network
Time 4h40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the comeback sauce: Stir together the mayonnaise, ketchup, lemon juice, mustard, hot sauce, Worcestershire sauce, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Cover and refrigerate at least 30 minutes and up to 2 days.
- For the fried green tomatoes: Whisk together the buttermilk, hot sauce, lemon juice, garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium shallow bowl. Gently add the tomato slices, cover and refrigerate for 4 to 8 hours.
- Bring the tomatoes to room temperature. Heat a large cast-iron skillet over medium-high heat, add 1/4 inch of oil and heat until shimmering. Line a cooling rack with paper towels.
- Whisk together the cornmeal, flour, garlic, paprika, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl.
- Shake any extra moisture from the tomatoes, then place in the cornmeal mixture one at a time, gently pressing and flipping once to coat all surfaces. Transfer to a large plate or platter.
- Fry the tomatoes in batches until lightly browned, 3 to 4 minutes per side.
- Transfer to the prepared cooling rack and sprinkle with salt. Serve immediately with the comeback sauce on the side.
FRIED GREEN TOMATOES RECIPE WITH COMEBACK SAUCE
Slices of green tomato are tossed in buttermilk and fried in a flour and cornmeal batter to crunchy golden-brown perfection and then paired with the Southern favorite, "comeback sauce".
Provided by Kylie
Categories Appetizer
Number Of Ingredients 18
Steps:
- Cut the tomatoes into ¼" slices.
- In one large mixing bowl whisk together the buttermilk, egg and hot sauce. In another medium mixing bowl whisk together the cornmeal and flour then season with salt and pepper.
- Add the tomatoes to the buttermilk mixture and let sit for about 10 minutes.
- Add enough oil to a large cast iron skillet to fill 1" up the side of the pan. Heat the oil to 375ºF (190ºC).
- Working in batches, add tomatoes to the cornmeal batter and coat on both sides, pressing gently to adhere the cornmeal.
- Shake excess batter off the tomatoes and add to the skillet, frying until golden brown on both sides, about 3 to 4 minutes total.
- Remove to a paper towel lined plate to drain. Repeat with the remaining tomatoes until all have been fried.
- In a small bowl whisk together the mayonnaise, sriracha, ketchup, oil, onion, garlic, Worcestershire, mustard and pepper until combined.
- Cover and refrigerate until ready to use. This sauce can be made up to 2 weeks in advance.
- Serve the tomatoes hot with the sauce for dipping.
Nutrition Facts : Calories 898 kcal, Carbohydrate 106 g, Protein 16 g, Fat 46 g, SaturatedFat 7 g, TransFat 0.1 g, Cholesterol 54 mg, Sodium 1486 mg, Fiber 7 g, Sugar 11 g, UnsaturatedFat 37 g, ServingSize 1 serving
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- Green Tomato Relish. No matter how busy you get in the kitchen cooking home-made meals each night, you may still find that you have too many green tomatoes to use up right away.
- Zingy Green Tomato Salsa. Another way to preserve your green tomatoes for longer, or simply to use up a lot of them in one go, is to make some green tomato salsa to accompany a wide range of different dishes – from burgers and sandwiches to wraps and tacos.
- Green Tomato Ketchup. If you are a “ketchup with everything” sort of family, then what better way to use up those green tomatoes than by using them to make this handy condiment.
- Green Tomato Shakshuka. You can use either green tomatoes or tomatillos in this shakshuka recipe. Sometimes also referred to as ‘eggs in purgatory’, this fiery dish combines eggs with a base mix of tomatoes, garlic, chillies, and other seasoning.
- Green Tomato Curry. World cuisine offers plenty of inspiration when it comes to making full use of the green tomatoes from your garden. Another idea for a flavoursome dish is to make some sort of curry from your green tomatoes.
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