How about new recipe - fried green tomatoes?

[Blizzard of '93]

I slice them 1/4" then dip in mixture of 1 part corn flour to 2 parts instant buttermilk pancake mix pressing flour in well, then into the hot oil! yummy with venison skewers roasted over hardwood coals. Stir up some grits and yumm-yum..

 

[Slash]

I also slice mine thin. I dip them in a beaten egg first and then in a mixture of 50% flour / 50% cornmeal. Then i fry them.
Slash

 

[spottedpony]

We use straight cornmeal, with a bit of onion and garlic powder, salt and a sprinkle of cayenne pepper.
Works well on catfish filets too.

Now mama wont let me post her recipe for hush puppies but take my word for it, they'll knock your socks off :blah:

 

[bigbore442001]

I tried some fried green tomatoes. In all honesty, I really don't like them. I batter dipped thin slices and although they looked good on the plate, my palate dictated otherwise. I guess it is aquired taste.

 

[catman]

Hard to beat fried green tomatoes, I think I'll have them tonight..

 

[Blizzard of '93]

share your recipe/method of cooking Catman?

 

[shmrck1]

Blizzard,
I make up a fairly thick batter using flour,
conmeal,egg,salt,pepper a bit of garlic powder
and a touch of cayenne pepper mixed together
with a flat room temp beer.Don't know about ammounts except
for the egg(I use 1),and enough beer to get the
desired thickness of the batter I'm looking for.
I fry mine in hot peanut oil at maybe 375degrees.
This is another one of those things,and it is
probably in my head,that just taste better from
a cast iron skillet.
I use the same batter for fish like bluegill,
perch, white bass and crappie.
snake-eyes:hmm:

 

[Halftail]

Mmm mmm mmmm, I is drooling everywhere! :thumbsup:

 

[Blizzard of '93]

appears that Mr. Snake is a feller that knows his way around a skillet! thanks!

 

[shmrck1]

Blizzard,
Had to be....Always married bad cooks...All three
would agree,I think, including Mrs snake.
But any expertise I have in the kitchen,I owe to
my mother. I swear she could feed four kids
with a rock & water and we would enjoy it.:rotf:
snake-eyes

 

[Bob Gular]

This ain't doin' much for my will power. Hey, I'm tryin' to lose some weight over here!! @$$#*!+$!!

 

[Blizzard of '93]

No,Bob, I don't think you will find any 'low cholesterol' recipes on this 'camp cookery' thread! :surrender:

 

[redwing]

I am with Slash on this one. The only thing I do different is I soak'em overnight in salt water and onion powders. Don't like the heavy battered stuff to darn greasy.
When I was England they fried tomatoes red ones every morning for breakfast. They were more like grilled any way didn't care for them. You can find fried green tomatoes about any where in the US. There is a little place down in central Utah that does them real good. :thumbsup:

 

[bigbore442001]

My fiance and I will eat at this one Irish pub now and then. When I have their Irish breakfast, they have a couple slices of grilled red tomato. That is pretty good to me.

All the other stuff must jack the cholesterol up.

 

[Blizzard of '93]

I'm going to thaw a slice of venison ham to cut into chunks, marinate and skewer on bamboo then roast over coals, and have brown rice w/fried green tomatoes and squash for supper this eve. :thumbsup:

 

[redwing]

The time I spent in the Irish Republic was some thing I will never forget. The people are wonderful and the country is beautiful. The big thing to me was you could find American food. You did not have eat that over cooked bland English stuff.
The little red tomatoes are a big thing over there. Many times Irish crews working in other areas had to have those little red tomatoes shipped to the job sites. I told them about how to fry Green Tomatoes but it never got very far with these folks. :thumbsup:

 

[kayja]

In large Zip-Lock bag, I put 1 cup white flour, 1 teaspooon garlic powder, 1 teaspoon fresh cracked black pepper, 1 teaspoon onion powder..a touch of cayenne powder, you can use what ever you like.
we slice the tomatoes about 5/16 in. thick because we like the taste of the tomatoes, with thin slices you just taste the flours and seasonings.
toss the slices in the bag of flour as you slice them and coat both sides, use any oil of your choice and put about 1/4 in in the bottom of the pan, when the oil is hot, shake off excess flour and slide in the oil , cook both sides til golden brown. we like a mixture of olive oil and butter.- better flavor and the butter justifies my use of Lipitor
Put the salt on when the toms are out of the pan and on a paper towel.if you salt first, you'll need more after they are fried.
we do the same thing with Zuccini except put a teaspoon of Salsa on each slice before eating it, Zuccini seems to have no taste.

 

[Bountyhunter]

Yessir, castiron does taste better.

I dip the slices in milk/egg wash then dredge them in seasoned flour. I mix Lawrys seasoned salt 4 parts with one part of cayenne pepper and put it back in the shaker bottle. I use a bunch of that to season the flour. It gives them a certain amount of tang. I also use peanut oil, but be very careful about the temperature. Tomatos have a lot of sugar in them and those suckers can burn right before your eyes before they cook done if you get them too hot. I use a medium to low heat.

Bill

 

[Bountyhunter]

When your tomatoes get dead ripe, dip em in boiling water and slip the skins then slice em and dip them in seasoned flour, and lay them in a cast iron skillet with just a couple table spoons of peanut oil. Fry them on low to medium heat until they are good and browned then sprinkle on a tablespoon or so more of that seasoned flour and stir em all up and make a roux, (they will be done when they fall apart) then add some milk and stir it in good and make a gravy. Bring it up to a boil to thicken it then serve it over biscuits. Tomato gravy,,,its like ya dun died and gone to Heaven.

 

[Blizzard of '93]

I nominate Snake-eyes and BountyHunter for campfire cook duty :thumbsup: them fried green 'maters sure was good with my venison this eve! :grin: