Delicious Fried Green Tomatoes Recipe – Plus, the Health Benefits of This Powerhouse Vegetable
You’ve probably heard of the Southern delicacy fried green tomatoes, but do you know how they got their name? It’s actually quite simple; this dish uses unripe tomatoes that are fried to take away some of their acidity and bring out the sweetness of the tomato itself.
Nowadays, people make this dish with any green tomato variety, but it was originally used to salvage tomatoes that had been picked too early before they could ripen on the vine. Fried green tomatoes are delicious and healthy! Get the recipe and read about the health benefits of eating these tasty treats below!
What are the health benefits of green tomatoes?
Not only are green tomatoes tasty and versatile, but they’re also health-packed! A diet rich in fruits and vegetables has been shown to improve heart health.
And here’s another reason to go green: Green tomatoes have more lycopene than red or ripe tomatoes. Lycopene is a carotenoid pigment that gives foods like watermelon, papaya, and even pink grapefruit their vibrant hues.
It may help prevent cardiovascular disease; research suggests it can lower levels of LDL (the bad cholesterol) while increasing levels of HDL (the good cholesterol).
Further research shows that lycopene can reduce your risk for several types of cancer especially prostate cancer and breast cancer and help protect your skin from UV rays.
They’re also filled with vitamin C and folate. Since green tomatoes are still in their acidic form, you don’t need to worry about them going bad after they’re picked. Vitamin C helps boost the immune system.
They’re just as safe to eat as any other type of tomato. Use them within two weeks for the best results. Here are some other suggestions for how to store them: Place your green tomatoes on a countertop or in a window that gets plenty of sunlight.
Keep them out of direct sunlight; sunlight will cause them to ripen quickly and lose flavor. Store green tomatoes at room temperature if you plan on using them within two days; otherwise, keep them refrigerated. Once they’ve been refrigerated, use your green tomatoes within three days or freeze them immediately.
Blanch your frozen green tomatoes before freezing if you want to use them later in sauces or soups—just remove all skin first! To blanch frozen fruit, drop it into boiling water for 30 seconds before removing it with tongs and placing it into an ice bath for another 30 seconds.
After that, place it in a colander and allow it to drain for 10 minutes. Then, transfer your tomatoes to airtight containers or freezer bags. Make sure air doesn’t pass through your containers; press down on them gently until you hear a hissing sound (this means no air is trapped inside).
What ingredients do you need to make fried green tomatoes?
Here’s a list of everything you need to make fried green tomatoes: 3-4 medium-sized tomatoes; 1 cup cornmeal; 1/3 cup flour; 2 tsp. salt; 4 tbsp. oil and 4 dashes of pepper (this is optional).
You’ll also need a skillet or frying pan large enough to hold at least one tomato in one layer with room for stirring, plus another frying pan if you want to double up on your cooking space.
A big bowl will come in handy as well. Ingredients:3-4 medium-sized tomatoes; 1 cup cornmeal; 1/3 cup flour; 2 tsp. salt; 4 tbsp.
Next, wash your tomatoes and blot them dry with a paper towel or clean kitchen towel. You can slice off any bad spots or bruises you see on them; simply use a paring knife to trim around these areas until you get to healthy-looking tomato flesh.
If they’re still wet after blotting them dry, then set them aside on another piece of clean paper or cloth while you prepare your batter.
To make it, combine 2 cups cornmeal with 1/3 cup flour (or farina) in a bowl and mix well until combined. Stir in 2 tsp. salt (it won’t hurt if some spills out into your bowl). In a second bowl, pour 4 tbsp.
(This step is optional.) Next, heat up a large skillet or frying pan (or two smaller ones if you’re doubling up) over medium-high heat. Add 4 tbsp. oil and 4 dash pepper and stir into the oil until combined. If you want to add additional spices(MSG) to your batter like cayenne pepper, dried oregano, or Italian seasoning feel free to do so.
Place your tomatoes in a single layer on top of your fried green tomato batter, then carefully scoop them out using a spatula and place them on top of your hot oil/spice mixture in batches if necessary so they don’t get crowded while cooking.
Cook until they turn golden brown; use tongs to flip them over as needed. Once both sides are cooked, remove from heat and set aside on a plate lined with paper towels to absorb any excess grease. Sprinkle with a small salt and serve immediately! Enjoy!
What is a simple fried green tomato recipe?
There’s no denying that fried green tomatoes are a Southern delicacy. It takes more than simply cutting up a green tomato and frying it in oil to get these right not that you can’t do just that for an easy side dish, but if you want something as crave-worthy as Ruby Tuesday’s variety, there are a few tricks of the trade you should know.
The key is to make sure your tomatoes are firm but not hard, blanch them first (in boiling water for about 20 seconds), season them lightly with salt and pepper, and then fry them in canola oil over low heat on a cookie sheet lined with paper towels or newspaper.
The tomatoes will cook from the inside out; cooking times vary based on their size. When they’re done, remove them from the pan and sprinkle them with Parmesan cheese. Serve immediately. A little bit goes a long way here!
How can you eat fried green tomatoes as part of your diet?
Fried green tomatoes may not be at the top of your list when it comes to vegetable choices, but there are plenty of reasons to add them to your plate.
What’s more: According to research conducted by Cornell University, eating as few as half a cup (90 grams) of fried green tomatoes on a daily basis could lower your risk for heart disease by 10 percent. Research has also shown that they may help prevent cancer and treat ulcers. Talk about power!
And don’t worry if you can’t get your hands on some fresh green tomatoes right now—you can always make do with canned ones.
This recipe is pretty easy to make: Start by washing and slicing two medium-sized or three small unpeeled green tomatoes into 1/4-inch thick slices. Next, heat 1/2 inch of oil in a frying pan over medium heat until it reaches 350 degrees Fahrenheit (177 degrees Celsius).
To keep things safe, use an oven thermometer to ensure you’re heating up your oil properly; if you don’t have one, drop a bit of bread into the oil; if it sizzles immediately after hitting the pan then you know it’s ready.
Are there any other ways you can use them in recipes?
If you’re wondering what to do with your green tomatoes besides frying them into deliciousness, take a look at some recipes for summer salads and pasta dishes.
Tomatoes can be turned into sun-dried tomatoes or tomato paste in order to preserve them for later use. They can also be pickled or fermented.
And don’t forget about fresh green tomatoes: They make a great addition to fresh salsa (check out our recipe on page 26). If you find yourself with lots of ripe but not yet too soft green tomatoes, you can always slice them up and freeze them so that they don’t go bad before you have time to use them.
Freezing is an easy way to store foods until you need them. However, freezing does affect texture and flavor and texture is one of many factors that affect how well food freezes.
The best types of produce for freezing are those high in water content, such as most fruits and vegetables, because these foods retain their texture when frozen.
Be sure to use freezer bags specifically designed for food storage; avoid using plastic sandwich bags because they are not as airtight as freezer bags.
Foods that should never be frozen include dairy products, eggs, leftovers, cooked meats, and fish. Also, remember to label all containers before putting them in the freezer so you know exactly what’s inside each bag.