Technically they are a fruit…..


For those of us that remember the Four Basic Food Groups or the Food Pyramid, the tomato was always put in the vegetable group, scientists considered it a fruit but for those of us that cook, we use it as a vegetable. I don’t really care if a tomato is a fruit or a veggie, there is nothing like a fresh tomato out of the garden, still warm from the sun with a little bit of salt. Delish!

There has always been a recipe I wanted to try with these tasty “veggies”, quite an easy recipe really and this craving started after I saw the movie; I am sure you know what I am talking about, fried green tomatoes. I never got around to trying it because I could never find green tomatoes, until I had my own tomato plants. So now when I have an abundance of red tomatoes, I make sure I start picking the green tomatoes so I can make this tasty treat, easy and everyone loves them. I just make a little sauce with horseradish and mayo and I can make a meal out of them.

Fried Green Tomatoes

Panko bread crumbs have a coarser texture than ordinary bread crumbs, which you can also use to coat the tomatoes. However, the panko crumbs will give them a uniquely light and crispy texture. —Jacquelynne Stine, Las Vegas, Nevada

Panko bread crumbs have a coarser texture than ordinary bread crumbs, which you can also use to coat the tomatoes. However, the panko crumbs will give them a uniquely light and crispy texture. —Jacquelynne Stine, Las Vegas, Nevada

Ingredients

  • 3/4 cup all-purpose flour
  • 3 eggs, lightly beaten
  • 2 cups panko (Japanese) bread crumbs
  • 5 medium green tomatoes, cut into 1/4-inch slices
  • Oil for deep-fat frying
  • Salt

Directions

  • In three separate shallow bowls, place the flour, eggs and bread crumbs. Dip tomatoes in flour, then in eggs; coat with bread crumbs.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry tomatoes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Sprinkle with salt. Serve immediately. Yield: 10 servings.

Fried Green Tomatoes with Fresh Tomato Salsa

A quick and easy homemade salsa makes a mouthwatering addition to these fried tomatoes. The golden coating is so crispy, no one suspects the slices are light. —Ingrid Parker, Hattiesburg, Mississippi

A quick and easy homemade salsa makes a mouthwatering addition to these fried tomatoes. The golden coating is so crispy, no one suspects the slices are light. —Ingrid Parker, Hattiesburg, Mississippi

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3/4 teaspoon cayenne pepper
  • 1 egg
  • 1 tablespoon fat-free milk
  • 1 cup cornflake crumbs
  • 4 medium green tomatoes, cut into 1/2-inch slices
  • 1/4 cup canola oil

FRESH TOMATO SALSA:

  • 5 medium red tomatoes, seeded and chopped
  • 1/2 cup minced fresh cilantro
  • 1/4 cup chopped onion
  • 2 jalapeno peppers, seeded and chopped
  • 4-1/2 teaspoons lime juice
  • 2 teaspoons sugar
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a shallow bowl, combine the flour, sugar, salt and cayenne. In another shallow bowl, beat egg and milk. Place cornflake crumbs in a third bowl. Pat green tomato slices dry. Coat with flour mixture, dip into egg mixture, then coat with crumbs.
  • In a large nonstick skillet, heat 4 teaspoons oil over medium heat. Fry tomato slices, four at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels.
  • Place fried tomatoes on an ungreased baking sheet. Bake at 375° for 4-5 minutes or until tender. Meanwhile, in a large bowl, combine salsa ingredients. Serve with the fried tomatoes. Yield: 6 servings.

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