Kitchen

[colleena]

So I have lots of green tomatoes which are not turning red so what do I do w/them?  I tried fried green tomatoes which are sort of okay & I did a green tomato chutney - maybe it's because I haven't had before/not sure what I'm doing/following recipes but not what I think I'm looking for or not exactly sure what I'm looking for.

Because there's a zillion recipes online if any of you have any good ones you could share /point me in the right direction it would be much appreciated.  Thanks,

[PhoebeDragon1]

Pickle them!  Just use a simple pickling brine...I use one with fresh dill.  No need to use a canning method as they keep well in the refrigerator.

[GenXmuse]

I love fried green tomatoes especially with this remoulade sauce. If you have an air fryer, you can also fry that way for a healthier version. 

Southern Fried Green Tomatoes

Easy, crispy fried green tomatoes, made with buttermilk and cornmeal ~ serve with rémoulade sauce. You can adjust for size if you don't want to make this many. 

Ingredients

• 4 green tomatoes, ends removed, sliced ¼-inch thick
• 1 cup cornmeal, medium grind, preferably stone ground
• 1 cup all purpose flour
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne
• 1½ cups buttermilk
• A few shakes of hot sauce
• ½-1 cup vegetable oil (I used avocado oil)
• 1 tablespoon butter (or bacon drippings)
• Kosher salt
• Lemon wedges, hot sauce and/or rémoulade sauce for serving

Rémoulade Sauce:

• 1 cup good quality mayonnaise (the southern choice would be Duke's)
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped flat-leaf parsley
• 1 tablespoon Louisiana-style hot sauce
• 2 teaspoons creole mustard, whole-grain mustard
• 2 cloves garlic, minced
• 2 teaspoons capers, finely chopped
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 1 scallion, finely chopped
• ¼ teaspoon kosher salt

Instructions

• If serving, make rémoulade sauce.  Whisk together all sauce ingredients in a small bowl until well-combined and smooth.  Let sit for one hour so flavors meld while you prepare the tomatoes. (Cover and refrigerate any leftover sauce.)
• Pre-heat oven to 200º and fit a sheet pan with wire rack, set aside.
• In a wide bowl or pie plate, combine flour, cornmeal and seasonings.  In another small bowl, combine buttermilk with a few shakes of hot sauce and a little salt and pepper.  Dip green tomato slice in buttermilk mixture, shake off excess, then dredge in cornmeal-flour mixture until well-coated.  Repeat and put tomato slices on a plate.
• Heat oil in a large cast iron pan, about a ½-inch high.  Add the butter and mix in, it gives flavor and helps with browning.  When hot, but not smoking, add tomato slices to skillet, and working in batches, fry until golden, about 3-4 minutes a side.  Transfer to paper towel-lined plate to drain and sprinkle with salt while hot.  Transfer fried slices to sheet pan with rack and keep warm in oven while continuing to fry remaining slices.
• Serve hot green tomatoes with lemon wedges, Louisiana hot sauce and/or rémoulade sauce.  Enjoy!

Notes

• Green tomatoes can be hard to slice in ¼-inch slices.  If you have a mandolin, and are comfortable using one, that would be a great option for slicing.
• Adding a little butter to the hot oil helps with browning and gives a little flavor.  Bacon drippings would also work!
• These are best served hot and crispy, although the cornmeal helps keep that crispiness even as they cool.

[colleena]

@PhoebeDragon1 Thanks, that sounds good so will definitely try.  Again, not sure what I was expecting but the couple things I've tried tasted like bitter green pepper which is quite a difference from tomotoes.

[colleena]

@GenXmuse Omg, this sounds good - totally different than the recipe I tried so definitely will add to my menu for this weekend.  Thanks so much,

[Desertdi]

Bring them inside (so the birds don't get them)......and set them on windowsill until they ripen

[GenXmuse]

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@colleena wrote:

@GenXmuse Omg, this sounds good - totally different than the recipe I tried so definitely will add to my menu for this weekend.  Thanks so much,

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You're very welcome! 

[cindyNC]

I read in a ccookbook once that you can substitue green tomatoes for tomatilos and make salsa verde

Fresh Tomatillo Sauce

1 pound tomatillos - husks removed, rinsed and quartered (or green tomatoes)

2 jalapenos, stemmed and halved

1 cup lightly packed cilantro stems and leaves

1 clove garlic

1/2 onion

2 tbsp water (if using green tomatoes, use 2 tbsp white vinegar instead of water)

Combine all ingredients in a blender and pulse a few times before blending the ingredients into a puree - - can be kept in refrigerator for up to one week. 

[fthunt]

Window sill suggestion or.........and this just happened to me.........put greenies in brown paper bag - and they will ripen.

My Mother always did this - and my delay to dump the plant sooner in the woods found me picking up beautiful cherry tomatoes off the forest floor.  They were so juicy.

[SharkE]

Slice, dredge in beaten egg, then, dredge in Louisianna Catfish batter mix (yellow box at walmart) fry in little grease.

Don't salt till done, individual thing, but, the salt in the batter mix is enough for me. Pepper, if want too.