Fried green tomatoes is a classic Southern dish. It is a great appetizer or even side dish to go with any Southern meal. There are two types of green tomatoes, those that are green when fully ripe (generally heirloom varieties) and unripe red tomatoes. Unripe (red) tomatoes will be pale green all over, feel slightly hard and have a more acidic or tart flavor. When it comes to nutrition, green tomatoes seem to have it all. They are low calorie and are packed with a variety of minerals and nutrients. Ripe green tomatoes are a very good source of vitamins A, C and potassium. They also contain iron, calcium, dietary fiber, magnesium and other minerals.
The key to making these fried green tomatoes is using a cast iron skillet. A cast iron skillet is an essential tool in a Southern cook's kitchen. A cast iron skillet is ideal for frying and baking because it holds and distributes heat so well. The even heating means that meats brown better and vegetables cook faster without having to constantly manage the heat source or rotate pans in the oven. I highly recommend having a cast iron skillet in your kitchen. Cooking with a cast iron is also great for your health. Yes, cooking in a cast iron skillet can add significant amounts of iron to your food and into your body. In addition to eating more iron-rich foods like meats, beans, and spinach, cooking in a cast iron pot is an easy way to boost your iron intake.
I hope you enjoy this recipe as much as I do. Here's how to make Southern Style Fried Green Tomatoes.
Ingredients for the Fried Green Tomatoes
3 medium to large size green tomatoes
1/2 cup of milk
1 cup of flour
1/2 cup of cornmeal
1/2 cup of bread crumbs
1 teaspoon of salt
1 teaspoon of garlic powder
1/2 teaspoon of Tony’s creole seasoning
1/2 teaspoons of ground black pepper
Oil for frying
Directions for Making Fried Green Tomatoes
Wash the tomatoes and dry well before slicing.
Cut into 1/2 inch thick slices
In a bowl, whisk eggs and milk together until well combined.
In another bowl, whisk all of the dry ingredients until well combined.
Dip sliced tomato into the egg mixture and then into the flour mixture and set aside.
Pour vegetable oil (1/2 inch of oil in the pan) and heat over medium heat.
Place coated tomatoes in to skillet in batches of 3 or 4 (depending on the size of your skillet). Do not crowd the skillet. The tomatoes should not touch each other. Fry on one side until browned and flip and fry on the other side.
Drain on paper towels and serve with remoulade sauce.
Ingredients for Remoulade Sauce
1 cup of mayonnaise
2 tablespoons of dill pickle relish
1 tablespoons of fresh lemon juice
2 teaspoons of hot sauce
1 1/2 teaspoon of paprika
2 scallions, finely chopped
1 teaspoon of Dijon mustard
1 teaspoon of Worcestershire sauce
2 garlic cloves, finely minced
Directions for making Remoulade Sauce
Mix all ingredients together and chill in the refrigerator until you are finished frying the green tomatoes.
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