Fried Green Tomatoes

June 22, 2018 § Leave a comment

FOTFGT01Fried Green Tomatoes

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

Combine egg and buttermilk; set aside.

Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

A great southern favorite used as a side or appetizer during the summer months.

Recipe: Southern Living


  • Add 2 tablespoons of bacon drippings to hot oil for depth of flavor
  • Fried green tomatoes are known for the acidic/tart taste – if you are a novice and do not like acidity in your food add a very small pinch of sugar to the salt and sprinkle on tomatoes before dredge (blot before dredging)
  • Fried green tomatoes are non-ripe tomatoes (green and hard/solid) – be sure not to use the species of mature green tomatoes (various green colors and soft).

Recipes… Celebrate the 4th with good Food, Friends and Family!

July 1, 2013 § Leave a comment


Pickled Shrimp

August 20, 2011 § Leave a comment

5 pounds shrimp
7 teaspoons salt
1 cup celery tops
½ cup pickling spice
4 cups sliced onions
4 bay leaves
2 ½ cups salad oil
1 ½ cups white vinegar
5 teaspoons celery seed
3 teaspoons salt
¼ cup capers (1 jar)

Drop shrimp into boiling water to which 7 teaspoons salt, celery tops and pickling spices have been added. Boil 8 minutes. Drain and cool. Peel shrimp (devein if desired). Using a large bowl, alternate shrimp with slices of onions and bay leaves. Mix salad oil, vinegar, celery seed, 3 teaspoons salt and capers. Pour over shrimp, cover and place in refrigerator for at least 3 days. One week is better. Turn once or twice a day. To serve, drain, reserving liquid in case you have some left over. Put in serving dish or container with onion slices, capers and garnish with lemon slices. Serves 20.

By: Mrs. Ann Middleton

Salmon Ball

July 25, 2011 § Leave a comment

1 pound cooked salmon, flaked
1 8-oz package cream cheese, softened
2 tablespoons grated onion
1 tablespoon horseradish (drained)
¼ teaspoon salt
¼ teaspoon liquid smoke
½ cup chopped pecans
3 tablespoons parsley

Combine first 6 ingredients and mix well. Chill. Shape into a ball. Cover with nuts and parsley. Serve with crackers. Serves 12 as single hors d’oeuvre. This may be frozen if wrapped well.

By: Mrs. Linda Rice Forbes

Sausage Balls

July 18, 2011 § Leave a comment

  • 1 pound hot sausage
  • ½ pound sharp cheese
  • 3 ½ cups Bisquick
  • ½ teaspoon red cayenne pepper

Melt sausage and cheese in a double boiler. Add Bisquick and red pepper. Shape into 1-inch balls and bake at 250° for 25 minutes. Makes about 100 balls. They freeze beautifully.

By: Mrs. Gayle Crocker

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