Fried Green Tomatoes Recipe

Also From the Manistee Community Kitchen...

Fried Green Tomatoes
1 cup flour
1 cup cornmeal
1 1/2 teaspoon onion powder
1 1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper

Blend together in a medium shallow bowl. Set aside.

1 cup buttermilk

Pour buttermilk into a Small bowl. Set next to flour mixture.

4 large green tomatoes (beefsteak, Big Boy, sliced 1/2 inch thick.

1/2 cup vegetable oil

Heat oil in a large heavy skillet (preferably cast iron) over medium high heat. Oil should be hot but not smoking.

Dip tomatoes in the buttermilk and dredge in the cornmeal mixture. Fry the tomatoes in batches if necessary, until the crust is golden brown and crunchy, 4-5 minutes on each side. Drain on paper towels. Transfer the tomatoes to a serving plate and dollop with remoulade or pass the remoulade alongside.


Remoulade
1 cup mayonnaise
3 Tablespoons ketchup
1 scallions, thickly sliced (about 2 tablespoons)
1 Tablespoon apple cider vinegar
1 1/2 teaspoons dry mustard (like Coleman's)
1 teaspoon hot sauce (like tabasco) to taste
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper.

Mix together in a small bowl. Transfer to a serving bowl. Extra remoulade can be save in the refrigerator in an airtight container for up to one week.

Green Tomato Relish Recipe

Recipes for Change - This recipe for Green Tomato Relish was taught in a workshop recently by Jim and Ann Zimmerman,board members and cooks with the Manistee Community Kitchen. With plenty of green tomatoes still available during this warm fall, you can cook this up and and enjoy fresh relish all winter long.

This yields 23 pints - - you may want to cut it in half - - or share with a friend or someone in need.

Green Tomato Relish:
4 quarts of Green Tomatoes
2 quarts of onions
2 dozen green peppers
1-2 hot peppers
1/2 cup salt
3 lbs sugar
1 quart vinegar
1 small jar of yellow mustard


1. Mince or grind together tomatoes, onions, peppers.
2. Add salt and let stand in the refrigerator overnight.
3. Drain well. Put into a large pot and add sugar, vinegar, and mustard.
4. Cook over medium heat until tender (color at first will be bright; color will dull as it is cooked.)
5. Place in sterilized jars or freezer bags
6. If canning, process in a hot water bath for 10 minutes.

Green Tomato Raspberry Jam

Tomato Raspberry Jam
2 cups green tomatoes ground and well drained (you could use a meat grinder)
2 cups sugar
1 3 oz pkg raspberry jello

Cooked the drained tomatoes along with the 2 cups of sugar for 10 minutes, stirring often.
Then add 1 3 oz pkg of raspberry jello. Stir until dissolved and well mixed.
Put into jars. Keep in refrigerator or freezer.
Make 4 small jars.


Yes. This does taste just like raspberry jam...without the cost of raspberries - - and it uses up your Green tomatoes!