No matter what you call them, "tomatos, tomatoes, tamaters, tow-maters,or 'maters ", eating green ones battered in Julia's Pantry Fried Green TaMater mix and skillet fried equals a true southern delicacy. So good in fact, that those Hollywood folk created a movie about them.
COOKING DIRECTIONS: Slice green tomatoes into 1/4 inch slices and set aside. In a medium bowl, combine batter mix with 1 1/4 cup water. Use more water for thinner crust. Stir to a smooth consistency. Heat vegetable oil in skillet to 375 F or deep fryer to 300 F. Dip slices in batter one at a time. Then drop each slice into hot oil and cook until brown, turn to brown both sides. Remove slices from oil, stand in colander over another pan to drain (Or just place on paper towels like we do). Sprinkle with salt and pepper to taste.
Not a green tomato fan? Our mix is equally tasty using onions, squash, zucchini, okra, eggplant, pickles, jalapenos and even lil' smokies cocktail weiners to make mini corndogs.
After frying up your tomatoes or veggies, just pour the remainder of the mix in skillet (about 1/4 cup at a time) to make some cornbread fritters.
Packaged in a retro-designed cloth bag. Perfect for gift giving and gift baskets.
INGREDIENTS: Enriched corn meal, corn flour, sugar, salt, baking powder (baking soda, corn starch, sodium aluminum sulfate, calcium sulfate, mono-calcium phosphate), sodium bicarbonate (baking soda), garlic powder, onion powder, cayenne powder, ground black pepper.
Enjoy the following fried green tomato recipes:
RECIPE: Fried Green Tomato Sandwich
6 (1/4 inch thick) slices green tomato
Julia's Fried Green TaMater mix
1/4 cup cooking oil
2 tablespoons butter
4 slices sourdough bread
6 (1/4 inch thick) slices red tomato
2 slices pepperjack cheese
2 tablespoons pickled jalapeno slices
Dip slices of green tomato into tamater batter to coat, shaking off the excess. Heat the oil in a large skillet over medium heat. When the oil is hot, add the tomato slices. Cook until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and drain on paper towels.
Wipe out the skillet with a paper towel and place it over medium heat. Spread butter onto one side of each slice of bread. Place half of the slices butter side down in the skillet. Stack 3 slices of green tomato, 3 slices of red tomato, a slice of pepper jack cheese and a few jalapeno slices onto each piece of bread in the skillet. Top with the remaining slices of bread with the butter on the outside. Cook until the bottom is golden. Flip the sandwiches and cook until golden brown on the other side.
RECIPE: Fried Green Tomatoes with Buttermilk-Lime Dressing
Prepare fried green Tomatoes to the directions on the bag. While they drain, prepare the buttermilk-lime dressing.
Buttermilk-Lime Dressing (Makes 1 1/4 cups)
3/4 cup whole or lowfat buttermilk
5 tablespoons freshly squeezed lime juice (from 3-4 limes)
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1/4 cup finely minced fresh basil
1/4 cup finely minced green onion
1/4 cup finely minced fresh flat-leaf parsley
1/2 teaspoon salt, plus more to taste
In a small bowl, whisk the ingredients together until thoroughly combined. Cover tightly and store in the refrigerator not more than 2 days.
Fried Green Tomatoes are delicious on a BLT Sandwich, too.