Green Tomato Fries With Fiery Ketchup Recipes

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FRIED GREEN TOMATOES WITH SPICY RANCH DRESSING



Fried Green Tomatoes with Spicy Ranch Dressing image

Provided by Kardea Brown

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

1 cup all-purpose flour
1 tablespoon Miss Brown's House Seasoning, recipe follows
2 large eggs, lightly beaten
2 tablespoons buttermilk
2 cups panko
Canola oil, for frying
3 green tomatoes, cut into 1/3-inch-thick slices
Kosher salt
Spicy Ranch Dressing, recipe follows
1/2 cup of your favorite ranch dressing
1 tablespoon sriracha
1 tablespoon sour cream
1 teaspoon sweet paprika
Kosher salt and freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Stir together the flour and 1 teaspoon of the House Seasoning in a shallow pie plate or baking dish. In a separate baking dish, whisk together the eggs and buttermilk. In a third baking dish, stir together the panko and remaining 2 teaspoons House Seasoning.
  • Pour enough oil to come 1 inch up the sides of a large cast-iron skillet and heat to 375 degrees F over medium-high heat.
  • Working with one tomato slice at a time, dredge the in the flour mixture, shaking to remove any excess. Dip in the egg wash, letting any excess drip off. Coat in the panko mixture and then place on a plate. Repeat with the remaining tomato slices. Working in batches, fry the tomatoes until golden brown, about 3 minutes per side. Drain on a wire rack set in a sheet tray and sprinkle with salt while still hot. Serve warm with Spicy Ranch Dressing.
  • Stir together the ranch dressing, sriracha, sour cream and paprika in a small bowl. Season with salt and pepper.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

KRISTI'S GREEN ZEBRA TOMATO KETCHUP



Kristi's Green Zebra Tomato Ketchup image

This is a ketchup that I came up with based on other ketchups. :) Gotta use up my garden tomatoes while they're fresh! :) I would recommend hitting this with a stick blender if you want a smoother texture, this is a little on the lumpy side. :)

Provided by Kristi Waterworth

Categories     Free Of...

Time 40m

Yield 1 bottle

Number Of Ingredients 9

6 -7 ripe green zebra tomatoes
4 garlic cloves, minced
1/2 cup onion
1/4 cup rice wine vinegar
2 tablespoons honey
1 tablespoon black pepper
1 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon dill

Steps:

  • Chunk up tomatoes, garlic and onions. Pulse in food processor until liquified and no chunks remain.
  • Drop in spices, vinegar and honey. Pulse to combine.
  • Dump into sauce pan and reduce until you reach desired consistancy.
  • Allow to cool and put into a squeeze bottle for immediate use. Keep refrigerated!

Nutrition Facts : Calories 198.9, Fat 0.5, SaturatedFat 0.1, Sodium 2334.9, Carbohydrate 51.5, Fiber 3.6, Sugar 38.2, Protein 2.5

TOMATO KETCHUP (GREEN ZEBRA)



Tomato Ketchup (Green Zebra) image

Basically, I designed this recipe myself. It is not based on any other recipes, it is prepared as much from scratch as possible, since its illegal for me to make my own sherry. Basically the same deal as my other recipe's. I designed this recipe for the exclusive purpose of using it in my barbecue sauce recipe, because I will not use commercial prepared ketchup in my bbq sauce, that's just wrong. This is the solution. This is my second ketchup recipe, my first was developed over a year ago; however, the ketchup was mistakenly thrown out before I had even tasted it, and I didn't document that recipe nearly as well as this one. My original recipe was based on white tomatoes (italian ice tomatoes), this one is based on green tomatoes (green zebra tomatoes). All my tomatoes were garden fresh, none came from a can or the store. Expect more ketchup recipes in the future, as part of my continuing mission to develop a competition worthy barbecue sauce.

Provided by prushik

Categories     Sauces

Time 3h45m

Yield 3/4 cup, 2-6 serving(s)

Number Of Ingredients 11

1 1/2 cups puree'd skinned tomatoes (green)
1/4 cup malt vinegar
1/4 cup puree'd softened sweet onion
1 garlic clove, puree'd
1 ounce sherry wine
1 tablespoon dark barley malt extract
1/4 cup palm sugar (melted)
1 teaspoon sea salt
1/2 teaspoon fennel
1/8 teaspoon ginger
1/8 teaspoon clove

Steps:

  • Skin tomatoes, remove stems and puree until you have 1 1/2 cups of puree'd tomatoes.
  • Soften onions by cooking them on low heat in corn oil until they begin to become translucent. Once onions are softened, puree them. You should have only 1/4 cup worth of puree'd onions. You may puree the garlic clove with the onion. Try to remove as much of the corn oil as possible before puree'ing the onions.
  • Combine all ingredients in a small sauce pan and simmer for about an hour and a half, until it begins to thicken. Remember to stir from time to time to prevent scorching.
  • Remove from heat and transfer the entire sauce into a blender and puree until smooth. Be careful with blending the sauce while it is hot, you may want to allow it to cool a bit first.
  • Place the finished ketchup into a container and refrigerate, allow at least 2 hours for the flavors to marry.

Nutrition Facts : Calories 237.2, Fat 0.3, SaturatedFat 0.1, Sodium 1179.9, Carbohydrate 43.4, Fiber 2.1, Sugar 38.5, Protein 2.3

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