Try this Marinated Fried Green Tomatoes recipe, or contribute your own.
Suggest a better descriptionPrepare and start marinating the tomatoes early in the day. Cut the stem button out of each tomato and cut it in half lengthwise. Trim off a small slice on the round side of each tomatoe half and discard it. Then cut each half, lengthwise, into 2 slices, each about 1/2 inch thick. Pack the tomato slices into a bowl. In a saucepan, slowly stir the 2 cups of water into the mustard powder and tomato paste until the mixture is smooth. Add the 2 tablespoons of oil, the vinegar, soy sauce, honey, the 2 teaspoons of salt, the celery salt and cayenne. Bring the mixture to simmer over medium heat then simmer it, uncovered, for 5 minutes. Pour the hot marinade over the tomatoes in the bowl and set a saucer with a weight upon it on them to keep them submerged, and allow them to marinate at least 6 hours. Just before serving time, drain the tomatoes in a large strainer set over a bowl. Measure out the drained marinade liquid and add enough water to it if necessary to bring the total measurement to 3 cups. Dissolve the cornstarch in the liquid and bring it to simmer in a heavy saucepan over medium heat while stirring constantly, with a rubber spatula. When the liquid simmers, reduce the heat slightly and simmer 2 minutes longer, still stirring constantly. The sauce will be very thick and is meant to be so. Keep the sauce warm, covered with a trimmed piece of paper towel and lid, over very low heat until serving. Heat 1/4 inch of oil in a heavy, 10-inch frying pan over medium high heat. There will be around 8 tomato slices per serving so work in batches of 8. Meanwhile, lightly salt bothsides of each slice, dredge it in a bowl of the flour and set it on a plate. (Do not dredge more than 8 slices ahead of time, they get soggy.) Fry the floured tomato slices for2 to 2 1/2 minutes on each side until they are golden brown. Do not overcook them. They retain their heat for a long time and consequently continue to cook after they are removed from the pan. We want them to remain crisp. Drain the fried slices for a moment on paper towels. Transfer them to a warm dinner plate and serve the fried green tomatoes, immediately, along with a small, warm bowl of the equally divided marinade sauce. Recipe By : "Dining With Delphina"
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Serving Size: 1 Serving (346g) | ||
Recipe Makes: 6 | ||
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Calories: 256 | ||
Calories from Fat: 52 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 555.7mg | 19 % | |
Potassium 862.1mg | 23 % | |
Total Carbohydrate 47.4g | 14 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 42.2g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 256
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