Fried green tomatoes are a family favorite of ours. When my gluten sensitive guests come for supper, I change things up just a little. With the help of "Betty Crocker Gluten Free Bisquick" instead of flour everyone can enjoy the great taste of this southern favorite!
Ingredients:
Steps:
I picked the larger green tomatoes off the tomato vines before the big freeze last week. We had fried green tomatoes for supper tonight. Delicious.
I'm keeping the tomatoes in a cool room and hope they will be good for a few weeks. We love fried green tomatoes. This is a good recipe for those of us that have to avoid gluten.
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This is such an easy dish to prepare. We make it at least two times during the growing season, when we really need to have a way to use up green tomatoes.
Although we try not to eat a lot of fried foods, fried green tomatoes are a real treat sometimes and so simple to make.
Sprinkle both sides of tomatoes with salt and let stand 10 minutes. Combine cornmeal, cheese, flour and seasonings. In another bowl place eggs and beat.
In a bowl, mix the flour, black pepper, red pepper, garlic powder, eggs, and beer. The mixture should resemble pancake batter.
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
I would like to know how to fry good green tomatoes? I need a great batter.
By rere from Philadelphia, MS
All you need for the best fried green tomatoes is bacon grease, about 1/2 inch thick slices green tomatoes and corn meal & flour ( I use 3 or 4 tablespoonful of corn meal to 1 tablespoon of flour). Mix the dry ingredients on a paper plate. Wash the tomatoes and slice them .Leave them damp but not dripping water.
Slice your washed green tomatoes about 1/4" thick; drain on paper towels; dredge in flour, then beaten egg, then in seasoned bread crumbs. Fry in oil until tender and golden brown.
I fry my green tomatoes like Granny Vi except I salt mine and fry in vegetable oil.
Well, this is the way I do mine:
Wash tomatoes. Peel them. Cut into bite size wedges. Put in single layer on a plate and salt. Leave them for a few minutes to "sweat". Mix flour and cornmeal in a ziploc bag. Put wedges in bag and shake. Fry in oil until crisp. Drain on paper towels and salt. The wedges keep the tomatoes from getting soggy like the slices tend to do.
This is a lot like everyone else has posted except cutting them in wedges. Do try the wedges. You'll love the way they turn out. We had them this way in a Southern restaurant in Georgia and have been making them that way ever since.
Does anyone have a recipe for freezing green tomatoes? I want to batter them and freeze them? Thanks.
By Diane from Edgefield, SC
I batter mine as if going to fry and put on a baking sheet lined with wax paper and froze them. When frozen, I put in ziplock bag.
I tried that last year. They froze well but, they didn't fry up well. Turned to mush. I really wanted it to work, too.
Slice green tomatos about 1\8 inch slices. Place flat on countertop or prep table, salt well with shaker on both sides. Coat both sides of tomatos with flour, and place on cookie sheet about 1/4 inch apart.
Place in freezer for 30-45 minutes. Then put into ziplock freezer bag and return to freezer for later use. Note- Do not thaw for frying. Heat oil or shortening before removing from freezer. Place into oil as soon as removed from freezer 1 slice at a time so oil temp is stable.
Serve an amazing green salad topped with blackened salmon, fried green tomatoes, and an avocado ranch dressing that you blend yourself. This main dish salad is sure to be a hit.
