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Fried Green Tomatoes
Posted on 11/12/11 at 12:45 pm
Posted on 11/12/11 at 12:45 pm
If you have late tomatoes, now is the time to pull some green ones and fry 'em up. We had our first real frost today so they will go bad soon. I had some a few days ago and they were tasty. I used egg/milk to soak them and coated them with flour, salt, pepper and, of course, Slap ya Mama. Gotta do more today!
2
Posted on 11/14/11 at 11:55 am to AthensTiger
Try a 50/50 mix of flour and cornmeal and add a little garlic powder and cayenne pepper too. Make a sandwich with Louisiana hot sauce. Mmmmmm. Oh, a little squeeze of lemon would be good too.
above ideas courtesy of Tyler Florence, Food Network.
P.S. Fry them in extra virgin olive oil and don't have the fire too high so they will come out golden brown instead of dark brown. Another variation is to top the fried green tomatos with ettoufee.
above ideas courtesy of Tyler Florence, Food Network.
P.S. Fry them in extra virgin olive oil and don't have the fire too high so they will come out golden brown instead of dark brown. Another variation is to top the fried green tomatos with ettoufee.
This post was edited on 11/28/11 at 8:11 pm
Posted on 11/28/11 at 3:30 pm to lsutigerbandfan
Anyone have a good remoulade recipe to compliment a fried green tomato?
Posted on 11/28/11 at 4:09 pm to AthensTiger
I've been eating them like crazy the last few weeks. My tomato plants went nutz this fall. Produced more that they did this spring...
Posted on 11/28/11 at 4:48 pm to lsutigerbandfan
quote:
Try a 50/50 mix of flour and cornmeal and add a little garlic powder and cayenne pepper too. Make a sandwich with Louisiana hot sauce. Mmmmmm. Oh, a little squeeze of lemon would be good too.
There are no words to describe how awesome that sounds.
Posted on 11/28/11 at 4:57 pm to Sigma
I don't plant tomatoes, so I don't get the greens. But most off-season supermarket tomatoes are essentially greens that have been gassed to change color. I have successfully used those as a sub many times.
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