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Fried Green Tomatoes Recipe

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This recipe for Fried Green Tomatoes, by , is from The McConnell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jim McConnell

Category:
Category:

Ingredients:  
Ingredients:  
Brine:
1 cup water
1 cup cider vinegar
2 tbsp. sugar
tsp. salt
16 ( inch thick) slices green tomatoes - about 4 tomatoes

Dipping Sauce:
5 tbsp. nonfat buttermilk
2 tbsp. finely chopped, fresh basil
3 tbsp. mayo
1 tsp. finely chopped, fresh thyme
2 tsp. cider vinegar
1 garlic clove, minced
Than tsp black pepper

cup panko bread crumbs
⅓ cup masa harina
2 tbsp. nonfat buttermilk
1 egg
1 egg white
cup all white flour
3 tbsp. EVOO, divided
Cooking spray

Directions:
Directions:
Combine first 4 ingredients and bring to a boil. Add tomatoes; cook two minutes. Remove from heat; let stand 15 minutes, stirring ocassionally. Drain tomatoes; pat dry.

Whisk together the dipping sauce ingredients. Than stir in the black pepper. Set aside.

Heat a large skillet over medium heat. Add Panko to pan; cook 2 minutes or until toasted, stirring frequently. Remove from heat; stir in mass harina, tsp. salt & pepper. Place Panko mixture in a shallow dish. Whisk together 2 tbsp buttermilk, egg & egg white. Place flour in another dish. Dredge tomato slices in flour; dip in egg mixture, and dredge in Panko mixture, turning to coat.

Heat a large, nonstick skillet over medium-high heat. Add 1 tbsp. of oil to pan; swirl to coat. Add half of the tomatoes; cook 4 minutes. Coat tops of tomatoes with cooking spray. Turn; add 1 tsp. oil to pan. Cook 4 minutes or until golden brown. Repeat above procedure with the remaining tomatoes and 1 tbsp. of oil and cooking spray.

Serve with the above sauce or soft cheese.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Per Jim the sauce is good, but the "brining" of the green tomato slices is the key. We have made the sauce, but we also make a stack of three fried slices, with a dob of soft cheese between the slices. We have used both goat cheese and bourskin, it depends upon what you have and your taste. You can also drizzle some pesto and/or red sauce around it to "top it off".
The only thing we do not modify is the brining part, as it gives each bite that tangy bite.

 

 

 

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