Braden Family Cookbook

Chuck Braden

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FRIED GREEN TOMATOES 1           (Esther Harmon)


2 medium green tomatoes
 1 tbsp. Dijon style mustard
1 tsp. sugar
tsp. salt
1/4 tsp. good paprika
1/8 tsp. cayenne pepper (ground)
1 tsp. Worcestershire sauce
cup yellow cornmeal
1/4 cup bacon drippings ( or substitute peanut or macadamia nut or other good quality frying oil)

Stir 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.


Recipe courtesy Kim Blackwell, The Junction Restaurant, South Carolina

This recipe browns better because of the cracker meal and flour!

4 cups self-rising flour
1 cup fine cracker meal
1/3 cup sugar
1/4 cup salt
1 tablespoon ground black pepper
2 large eggs
4 cups whole milk
6 to 7 large green tomatoes

Combine all dry ingredients in large mixing bowl. Mix and sift at least twice before starting.

In a separate bowl, combine eggs and milk to make egg wash mixture.

Slice 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.

Fry tomatoes in frying pan, medium high in vegetable oil until golden brown.

Yield: 4 servings

FRIED GREEN TOMATOES 3                        UGLESICH  


1 cup canola oil
1 cup egg substitute (recommended: Egg Beaters)
1 cup fine plain bread crumbs
1 green tomato, sliced 1/4-inch thick
Remoulade sauce, accompaniment, optional
Shrimp, accompaniment, optional

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, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes; cut into 1/3-inch slices
 Vegetable oil
 Salt to taste


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