Fried Green Tomatoes With Cashew Relish Recipes

SOUTHERN FRIED GREEN TOMATOES RECIPE

Steps:

• In a large shallow bowl combine flour and spices. Whisk or stir to combine and set aside.
• .Use a mandoline slicer or a sharp knife and cutting board to slice each tomato into 1/4 inch pieces (no larger). Lay the sliced green tomatoes out on a large cookie sheet or plate and sprinkle with salt and pepper.
• Next dredge each slice in the flour mixture until coated shaking off the excess. Return to the cookie sheet and let sit for 5 minutes. After 5 minutes the tomatoes will begin to soak up some of the flour mixture. Once this happens dredge the tomatoes through the flour mixture a second time shaking off the excess.
• Add vegetable oil to a large deep skillet and heat over medium heat. You want the oil about an inch deep. Once the oil is shimmering, add your green tomatoes in and fry for 3-5 minutes per side until they are brown and crispy.
• Once golden brown remove from the oil and place on a paper towel lined plate and continue to fry in batches until all the tomatoes are fried. Serve warm with hot mayo sauce.

FRIED GREEN TOMATOES

Steps:

• Slice 2 green tomatoes 1/2 inch thick. Whisk 1/3 cup flour, 1/2 teaspoon kosher salt and 1/4 teaspoon each garlic powder and cayenne in a dish. Whisk 2 eggs and 1 tablespoon milk in another dish. Put 1 1/2 cups panko in a third dish. Dredge each tomato slice in the flour, then egg, then panko. Fry in 1/2 inch 350 degrees F vegetable oil, turning, until golden, 3 to 5 minutes. Serve with ranch dressing.

FRIED GREEN TOMATOES WITH CASHEW RELISH

Steps:

• While preparing the dipping process for the tomatoes, heat the oil in large pot until the oil reaches 350 degrees F. You will need a slotted spoon to drop the tomatoes into the hot oil. Core and cut the ends off green tomatoes. Cut tomatoes 1/2" thick and set aside in medium bowl.
• In small bowl, set aside 1 1/2 cups all-purpose flour. In medium bowl, mix milk and eggs to create an egg wash. In large bowl, combine remaining flour, cornmeal and salt. Add celery salt, cayenne, pepper, onion powder, and paprika. This is the cornmeal breading mixture for the tomatoes.
• Line a sheet pan with paper towels to place the breaded tomatoes on after final dredging. Begin the dipping process by dredging the tomatoes in the all-purpose flour, then the egg wash, and finally through the cornmeal breading mixture. Repeat this process until all the tomatoes are breaded. Once the oil has reached 350* F., begin frying until golden brown. The tomatoes will float to the top when finished cooking. Drain on paper towels. Garnish with cashew relish and finish with a dollop of goat cheese.
• Cashew Relish:.
• Clean and pick cilantro leaves off stems. Cut stems off jalapenos and roughly chop(leaving out seeds for a milder relish). Combine cashews, chopped jalapenos and cilantro in food processor and pulse until combined. Do not puree, it should be a coarse mix. Pour mixture into bowl, and add honey and vinegar and mix thoroughly. Enjoy!

FRIED GREEN TOMATOES

Steps:

• While preparing the dipping process for the tomatoes, heat oil in large pot until the oil reaches 350 degrees F. You will need a slotted spoon to drop the tomatoes into the hot oil. De-core and cut the ends off green tomatoes. Cut tomatoes 1/2-inch thick and set aside in medium bowl.
• In small bowl, set aside 1 1/2 cups all-purpose flour. In medium bowl, mix milk and eggs to create an egg wash. In large bowl, combine remaining flour, cornmeal and salt. Add celery salt, cayenne, pepper, onion powder, and paprika. This is the cornmeal breading mixture for the tomatoes.
• Line a sheet pan with parchment paper to place the breaded tomatoes on after final dredging. Begin the dipping process by dredging the tomatoes in the all-purpose flour, then the egg wash, and finally through the cornmeal breading mixture. Repeat this process until all the tomatoes are breaded. Once the oil has reached 350 degrees F, begin frying until golden brown. Tomatoes will float to the top when finished cooking. Drain on paper towels. Garnish with cashew relish and finish with a dollop of goat cheese.
• Clean and pick cilantro leaves off stems. Cut stems off jalapenos and roughly chop. Combine cashews, chopped jalapenos and cilantro in food processor and pulse until combined. Do not puree, it should be a rustic mix. Pour mixture into bowl, and add honey and vinegar and mix thoroughly.

FRIED GREEN TOMATOES

Steps:

• Season tomatoes with salt and pepper. Mix together cornmeal and pimenton in a bowl. Lightly beat eggs in another bowl.
• Heat oil in a skillet over medium heat. Dip tomatoes in egg, and dredge in cornmeal mixture. Working in batches, fry tomatoes in a single layer until golden brown, about 3 minutes per side. Let drain on a paper-towel-lined plate.

BEST FRIED GREEN TOMATOES

Steps:

• Slice tomatoes 1/2 inch thick. Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

GREEN TOMATO RELISH

Steps:

• In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
• In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
• Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
• Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.