I want to FRY some green tomatoes..what a good mixture to coat them with?!
I want to FRY some green tomatoes..what a good mixture to coat them with?
mom says flour and salt and pepper ..I say cornmeal,flour sugar and salt and pepper..whos right? How do yall do it? Real cookers only please..No silly folk please
Answers:
First off, don't argue with Mom, unless it is in your kitchen. Of the two you listed, yours is better (sorry Mom).
When pan frying, I always use a little corn meal in the flour.
Fried Green Tomatoes don't need fancy spices. Good salt, fresh cracked pepper.
Sorry for the short answer...I have to go to the store now and get some green 'maters.
i use flour and fry them in butter and then spray them with salt! I love them. Your making me hungry!
Parmesan cheese and dried bread crumbs
mom.... don't you hate that? =)
I like to smash crackers or potato chips for the coating because it makes them real crunchy.
Between flour and corn meal I'd take corn meal.
I swear by Frying Magic for everything. You can't get it at all stores but it is worth looking for. Perfect seasonings.
coat with olive oil first, then add chopped basil, garlic, parm cheese, salt and pep to the flour. coat tomatoes and fry! enjoy!
My wife uses cornmeal, flour, salt and pepper thats it. They taste wonderful.
I'd go with cornmeal over flour because I like the texture. You can also use flavored bread crumbs.
3 parts cornmeal to 1 part flour, salt, and pepper
i just called my mom for this answer, so this is settled....haha
* 4 to 6 green tomatoes
* salt and pepper
* cornmeal
* bacon grease or vegetable oil
PREPARATION:
Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish - delicious with breakfast!
i'm not a fan but my granny used buttermilk (dip them in this first), then a cornmeal, salt and pepper mixture... and fried it in butter or lard. i've never heard of anyone using flour on them because it drowns out the flavor. (this is a truly southern preparation of the dish, there are regional differences with it...i.e., outside of the south, typically uses cheese as well)
My grandmother and mother always did it with cornmeal, salt and pepper. You don't need many ingredients because the tomatoes themselves offer a lot of flavor.
Bread Crumbs, salt and peper then lightly gredge in flour, then in a egg wash the in bread crumbs and fry.
here is how my mom does them:
1 extra large egg
4 tablespoons milk
1 cup cornmeal
1 cup all-purpose flour
3 tablespoons extra virgin olive oil
3 green tomatoes, sliced
In a small bowl whisk together egg and milk. In another small bowl mix cornmeal and flour.
Heat oil in a large skillet over medium heat; use more or less oil to reach about 1/4 inch in depth.
Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides.
Equal parts yellow cornmeal and flour with salt and pepper to taste.
I say combine flour with some corn meal and salt and pepper. The flour acts like the glue and the corn meal is texture. You could add a small amount of butter milk in the dry ingredients for added flavor.
dip in flour, dip in a mixture of condensed milk, egg and a little regular milk, dip in cracker meal.
If you insist on salt and pepper put a little in the flour.
I use cornmeal with a tiny bit of flour, or breadcrumbs. Salt and pepper of course, and I also add some cayenne. No sugar, though...I don't understand people adding sugar to tomato-based things.
Ditto to the cornmeal, flour, salt, pepper. I fry in Canola Oil and try to have the oil just to the top of the slice. I love the taste of the tomato, so I really don't add extras!!
flour and cornmeal with a touch of sugar
I did get deperate once, and used Zatarain's southern fish fry stuff, they were tasty, but I had a strange urge for catfish .... LOL
flour
Your both right, kinda. This is how I was raised to cook them. You soak them at least 5 hours in milk in the fridge. Then you mix, in a gallon zip lock bag, half self rising flour and half yellow cornmeal and season with something like Tony Cachere's creole seasoning. Then toss in the tomatoes and shake to coat well. fry in shallow oil and turning until brown and crispy!!! Toss the bag when done--easy clean up! Serve with ranch dressing or something like awesome blossom sauce.