Fried Green Tomato Biscuit Sandwiches

After bringing in all our green tomatoes last week to save them from the impending frost, I had this fantastic and fantastically Southern breakfast of fried green tomatoes (recipe here) and gravy (recipe here) on biscuit (recipe here) sandwiches.  Too delicious!

Indian Green Tomato Pakoras

These fritters are SERIOUSLY GOOD.  A big thank-you to Country Living magazine for the recipe!

 

Ingredients:

1 c. chickpea flour (a.k.a. garbanzo bean flour)

1/2 c. rice flour

1 t. cumin seeds

1 t. chili powder

1 t. turmeric powder

salt

1 lb. green tomatoes, chopped into matchsticks

3 shallots or 1 onion, thinly sliced

3 c. vegetable oil, for frying

 

Method:

In a large bowl, combine the chickpea flour, rice flour, cumin seeds, chili powder, turmeric powder, and 2 t. salt.  Stir with a fork to combine.  Add the tomatoes and shallots/onions to the mixture.  Divide the mixture into 16 patties, using your palm to gently flatten.

 

(NOTE:  I used green Roma tomatoes, and I had trouble getting the batter to hold together into patties.  I assume this is due to the fact that Romas have less juice and more meat.  I suggest using green slicers instead of Roma or paste tomatoes to make patties.  I made a few patties, but I ultimately just tossed in the coated vegetable pieces into the oil without forming patties.  It was still very good, mind you!  Just not what I expected.)

 

In a heavy 2-quart pot fitted with a deep-fry thermometer, heat the oil over medium-high heat to 350 degrees F.  Working in batches of 4, fry the fritters until golden, 3 - 4 minutes.  Transfer to a paper-towel-lined plate to drain.  Serve hot.

 

The magazine provided this analysis per 2-fritter serving:  4g protein, 15g fat, 19g carbohydrate, 2g fiber, 603mg sodium, 0mg cholesterol, 220 calories.

Spicy Green Tomato Salad

Looking for something to do with those green garden tomatoes until they turn red?  Me, too!  Enter Food Network Magazine with this fantastic recipe.  It allowed me to use some green tomatoes and a garden jalepeno.  Tell me what you think!

Ingredients:

1.5 lbs. green (unripe - not the kind that are SUPPOSED to be green) tomatoes, cut into thin wedges

1.5 t. salt, separated

juice of 1 lime

1 t. dijon mustard

1 T. honey (local honey is best)

1 small jalepeno pepper, deseeded and minced

1 T. fresh thyme (or 1 t. dried thyme)

freshly ground black pepper, to taste

1/4 c. extra-virgin olive oil

2 avocados

2 c. chopped lettuce leaves (or more, to taste)

Method:

Put the tomato wedges in a bowl and sprinkle with 1 t. salt.  Let set 30 minutes.

Meanwhile, whisk the lime juice, mustard, honey, jalepeno, thyme, 1/2 t. salt, and pepper, to taste, in a large bowl.  Gradually pour in the olive oil, whisking constantly until emulsified.

When ready to serve, half the avocados, remove the pits, peel, and thinly slice.  Add to the bowl with the dressing, then add the lettuce and tomatoes.  Gently toss to coat.  Season with additional salt and pepper, if desired, and serve immediately.

Serves 6 - 8.

Fried Green Tomato Po'boys

Let me thank Southern Living magazine right now for this fantastic idea:  fried green tomato po'boy sandwiches!  I also based this fried green tomato recipe on theirs.  I made these sandwiches for a late lunch/early dinner today, and I cannot tell you how thrilled I am with the results!  I didn't use rémoulade sauce, but you certainly can if you want.

Fried Green Tomato Ingredients:

½ c. all-purpose flour, separated

1 egg

½ c. rice milk

½ c. cornmeal

3/4 t. baking powder

heaping ½ t. salt

heaping ½ t. freshly ground black pepper

3 medium green tomatoes, cored and sliced 1/3 inch thick

canola oil

Sandwich Ingredients (per sandwich):

6-inch baguette, sliced lengthwise

2 slices fried green tomato

4 slices avocado

thinly sliced onion rings, to taste

shredded lettuce

2 slices red tomato

Tabasco chipotle sauce

salt and freshly ground pepper



To make the tomatoes, set up a dredging station with 3 shallow bowls.  The first will have 1/4 c. AP flour.  In the next bowl, whisk together the egg and rice milk.  In the last bowl, mix the remaining 1/4 c. AP flour, cornmeal, baking powder, heaping 1/2 t. salt and freshly ground pepper.

Heat the canola oil in a deep-sided cast iron skillet over medium-high heat.  Dredge each slice of green tomato in the AP flour first, then in the egg mixture, then in the cornmeal mix.  Place the slice in the hot oil.  It should sizzle but not splatter.  (No sizzle = not enough heat.  Splatter = too much heat.  Be VERY CAREFUL with hot oil!  Protect your skin and clothes!)  Fry each slice until golden brown, about 2 - 3 minutes on each side.  You may have to add more oil as you work through the tomato slices.  Drain the fried tomatoes on paper towels.

Once you have the tomatoes fried, the hard part is over!  Now open your baguette and layer up your sandwich like this or in whatever manner suits you:  2 fried green tomato slices, avocado slices, thinly sliced onions, shredded lettuce, red tomato slices, generous salt and pepper, and Tabasco chipotle shots to taste.  Close up your sandwich and get to work!

Scott and I ate them with cold homebrewed beer and finished up with a chocolate chip cookie from a local bakery.  Tres bien!!!