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Green tomatoes

Frank from Houma
Frank from Houma Posts: 5,755
edited November -1 in EggHead Forum
Have a bunch of green tomatoes on the bush right now. Thought I would try something a little different.

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Sliced them about 1/8" thick and ran them through an egg wash and floured them (no seasoning) Added some vidalia onions at the last minute.

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Indirect @ 350 for a little over an hour

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Sauced them in some foil with "The Chicken" sauce for a few minutes.

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They are mightyfine. The onions were done well before the tomatoes. Believe me when I say this is big boy food - good tailgating appetiser. Don't try them with chapped lips after a three day fishing trip. I'm going back for a few more. :woohoo:
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Comments

  • AZRP
    AZRP Posts: 10,116
    Lookin good Frank, did they crisp up? Another thing I like to do with green tomatoes is pickle them. -RP
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    I have pickled them in the past as well. I double dipped some and single dipped some. The single dipped slices were a lot crispier. After sitting on the counter a while they are losing some of their crispiness but they are still good. Pop a couple each time I walk by. Man!! That is some good sauce you came up with - thanks a bunch. I made up a triple batch and keep it in the fridge so it is handy. :laugh:
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  • YB
    YB Posts: 3,861
    Hey Frank...These are not cooked on the egg but they are really good.
    Larry


    Fried Green Tomatoes
    The Blue Willow Inn's fried green tomatoes have played a big role in making the restaurant famous, and it's only right that this recipe should be the first on our list!
    In 1992, famed columnist Lewis Grizzard wrote an article about our restaurant which appeared in approximately 280 papers nationwide. This one event took the Blue Willow Inn from a struggling new establishment to a successful restaurant in one weekend.

    3 green tomatoes
    2 cups vegetable oil
    1 ½ cups self-rising flour
    1 teaspoon salt
    1 teaspoon black pepper
    1 ½ cups buttermilk
    2 eggs

    Wash and slice the tomatoes into approximately 1/4-inch slices.
    Mix the buttermilk and eggs in a mixing bowl, adding one-half of the salt and pepper, and one tablespoon of flour. Mix well.
    Place the tomato slices in the buttermilk/egg mix.
    Preheat the oil to 350 degrees in a heavy skillet or electric fryer.
    Mix the remaining flour, salt and pepper in a mixing bowl.
    Toss the tomato slices into the flour. Place in the oil and fry until golden brown, turning two or three times.
    Cook until crisp and drain on paper towels.
    Serve immediately.

    Billie and Louis Van Dyke
    Blue Willow Inn
    Social Circle, Georgia
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  • DonDon
    DonDon Posts: 89
    MAN, that looks awesome. Were they real crispy?
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    They were crispy but not crispy like fried green tomatoes. The ones that were single dipped were crispier. I may try another batch using the sauce instead of egg wash and then light flour to see if they come out crispier.
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  • AZRP
    AZRP Posts: 10,116
    you just might be creating "The" tomato? :laugh: -RP
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  • Austin Smoker
    Austin Smoker Posts: 1,467
    Maybe not as crispy - but if they are still good, who cares - it'll keep a few pounds off my rear end! Nice work
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  • bigarms
    bigarms Posts: 136
    Hey try this and you will never eat a fried green tomato again without it.

    Take a slice of green tomato and dip each side in liquid crab boil.

    I usually pour the crab boil into a saucer and the lay each side down......quickly. Don't let them stay there long or they will be too hot.

    Then batter and fry.........good stuff.
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