Braden Family Cookbook
GREEN TOMATOES 1
together mustard, sugar, salt, paprika, cayenne & Worcestershire.
Spread on both slices of sliced tomatoes (about 1/3 inch thick). Coat with cornmeal. Fry
in oil about 3 minutes a side or until browned.
GREEN TOMATOES 2
Recipe courtesy Kim Blackwell, The Junction Restaurant, South Carolina
This recipe browns
better because of the cracker meal and flour!
cups self-rising flour
all dry ingredients in large mixing bowl. Mix and sift at least twice before
separate bowl, combine eggs and milk to make egg wash mixture.
firm green tomatoes about a 1/2-inch thick. Put tomatoes in egg wash making sure
tomatoes are coated well. Dredge tomatoes in dry batter coating well.
tomatoes in frying pan, medium high in vegetable oil until golden brown.
GREEN TOMATOES 3
Pour the oil into a large heavy pan suitable for deep-frying and
heat oil to 350 degrees F. Pour the egg substitute into a shallow bowl and place
the bread crumbs into another shallow bowl. Dip the sliced green tomatoes into
the egg substitute and then into the bread crumbs to lightly coat. To test if
the oil is hot enough, add a pinch of the bread crumbs to the oil; if it bubbles
to the top, then you are ready to fry. Carefully add tomatoes to the hot oil and
cook on 1 side for 1 minute. Flip the tomatoes to cook on the reverse side for 1
minute. Remove tomatoes from the oil and drain on paper towels. Top with a
remoulade sauce and serve with shrimp, if desired.
FRIED GREEN TOMATOES 4 Southern Living
1 large egg,
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.
Makes 4 to 6 servings