Tomatoes are so plentiful in the gardens in the South in the summer that it is not uncommon to fry the green ones. Although panko is a popular coating for fried foods, resist the urge since cornmeal is definitely traditional.
Provided by: EasyRecipesCooking.com
Total time: 1 hours 0 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 4 servings
|Cajun seasoning, for sprinkling|
|12 saltine crackers, finely crushed|
|1 cup mayonnaise|
|2 tablespoons chili sauce|
|1 tablespoon prepared horseradish|
|1 tablespoon fresh lemon juice|
|2 teaspoons Creole mustard|
|1 teaspoon paprika|
|1/2 teaspoon cayenne pepper|
|2 cloves garlic, minced|
|2 scallions, white and green parts, finely chopped (reserve some chopped green parts for garnish)|
|2 pounds large green tomatoes, cut crosswise into 1/4-inch-thick slices|
|1 1/2 cups yellow cornmeal|
|3/4 cup all-purpose flour|
|1 1/2 cups buttermilk|
|1 tablespoon Louisiana-style hot sauce|
|1/2 cup vegetable oil|
- 1. To make the remoulade, place the crushed crackers in a medium bowl and add the mayonnaise, chili sauce, horseradish, lemon juice, Creole mustard, paprika, cayenne pepper, garlic and scallions. Mix well to combine. Refrigerate at least 30 minutes, or until ready to use.
- 2. Line 2 rimmed baking sheets with paper towels. Lay the tomato slices on one sheet, sprinkle with salt and set aside for about 5 minutes to allow the tomatoes to release some liquid.
- 3. Whisk together the cornmeal and flour in a shallow dish. Combine the buttermilk and hot sauce in a separate medium bowl. Pat the tomatoes dry. Dip the tomatoes in the buttermilk, and then dredge each slice in the cornmeal and flour mixture. Place them back on the baking sheet. Set the other prepared baking sheet next to the stove.
- 4. Heat a large nonstick skillet over medium high heat. Add the oil and heat until the surface is shimmering. Add the tomatoes and fry in batches, turning once, until golden and crisp, about 2 minutes per side. Place each slice on the prepared baking sheet to drain. Sprinkle with the Cajun seasoning. Serve warm with the remoulade sauce for dipping.
How do you make Cajun fried tomatoes?
While tomatoes rest. Place flour, garlic powder, and Cajun seasoning in a shallow dish. In another shallow dish, beat the egg with the milk. Pat the tomatoes dry and then dredge tomatoes through the flour, then the egg wash, and then back in the flour mixture.
How to make simple fried green tomatoes?
How to Make Simple Fried Green Tomatoes 1 Slice green tomatoes 1/4-inch thick. You’ll need about 3 large green tomatoes for this recipe. … 2 Coat the tomato slices in breading. You’ll need three shallow dishes or plates to bread the tomato slices. … 3 Fry the tomatoes. A cast iron skillet retains heat, making it the best choice for frying. …
How do you cook with green tomatoes on the side?
Make this classic Southern side in three simple steps: slice, coat, fry. Slice green tomatoes 1/4-inch thick. You’ll need about 3 large green tomatoes for this recipe. Make sure to choose unripe green tomatoes (ones that haven’t yet turned red) and not tomatillos or heirloom tomatoes, like Green Zebras, that remain green even when ripe.
How to cook Tomatoes in a pan?
Directions 1 Step 1#N#Slice tomatoes 1/2 inch thick. Discard the ends.#N#Advertisement 2 Step 2#N#Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt… 3 Step 3#N#In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a… More …