Chef John’s Fried Green Tomatoes
Ingredients:
4 (1/2 inch) slices green tomato
1 teaspoon salt
3/4 cup cornmeal
l3/4 cup bread crumbs
1/2 teaspoon salt freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 eggs
2 tablespoons milk
1 cup all-purpose flour
3 tablespoons vegetable oil
1 tablespoon butter Quick Remoulade
Sauce:2
tablespoons sweet pickle relish
2 tablespoons mayonnaise
2 teaspoons hot sauce, or to taste.
Directions :
Place tomato slices onto a rack over a paper towel. Sprinkle with 1 teaspoon salt and let slices stand for 15 minutes for the salt to draw out extra juices.
Mix cornmeal and bread crumbs together in a bowl; stir in 1/2 teaspoon salt, black pepper, and cayenne pepper to taste. Beat eggs with milk in a separate bowl. Place flour into a third bowl.
Pat tomato slices dry with paper towels. Lay slices, one at a time, into flour; flip to coat both sides and let slices rest in the flour for about 30 seconds. Remove each slice and dip in egg mixture, then into cornmeal mixture, coating both sides of each slice thoroughly. Spread crumbs onto all sides and into tomato crevices with a fork. Rest tomatoes on rack for 10 minutes to let coating set.
Combine sweet pickle relish, mayonnaise, and hot sauce in a small bowl to make the remoulade sauce.
Place a large nonstick skillet over medium heat; heat vegetable oil with butter until butter melts, bubbles, and makes a sizzling sound. Fry tomatoes in the hot butter-oil mixture until tomato slices are slightly soft and coating is golden brown, 3 to 4 minutes per side. Use a spatula and a fork to flip.
Transfer fried green tomatoes to a serving platter and serve with remoulade sauce.
Preserving green tomatoes in slices can be done through various methods, and one common way is by canning. When you mention “dry pack,” it typically refers to packing fruits or vegetables into jars without adding any liquid. In the case of canning green tomato slices, you might use a pickling solution or a brine rather than a dry pack.
Here’s a simple guide for canning green tomato slices:
Ingredients and materials:
- Green tomatoes, sliced
- Canning jars and lids
- Vinegar
- Water
- Salt
- Spices (optional, such as garlic, dill, or mustard seeds)
Procedure:
- Wash the tomatoes thoroughly and slice them to your desired thickness.
- Prepare a pickling solution by combining vinegar, water, and salt. The exact proportions may vary, but a common ratio is 1 part water to 1 part vinegar, with 1 tablespoon of salt per cup of liquid. Adjust to your taste.
- If desired, add spices to the pickling solution for flavor.
- Bring the pickling solution to a boil.
- Sterilize your canning jars and lids by boiling them in water for a few minutes.
- Pack the tomato slices into the sterilized jars, leaving some headspace at the top.
- Pour the hot pickling solution over the tomatoes, ensuring they are fully submerged. Leave a half-inch of headspace.
- Remove air bubbles by gently tapping the jars and adjust the liquid level if needed.
- Wipe the jar rims with a clean, damp cloth to ensure a proper seal.
- Place sterilized lids on the jars and screw on the bands until they are fingertip-tight.
- Process the jars in a boiling water bath for the recommended time based on your altitude and jar size.
- Allow the jars to cool, and check for a proper seal by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed.
Remember to consult reliable canning resources or guidelines for specific details based on your altitude and jar size. This method will result in a more pickled or brined green tomato slice rather than a dry-packed one.
source : allrecipes.com
