SERVINGS:6
CATEGORY:SIDE DISH
METHOD: OVER STOVE TOP
TIME: PREP/TOTAL 30 MIN

INGREDIENTS:
1 TABLESPOON BROWN SUGAR
1 CUP ALL PURPOSE FLOUR
4 TO 6 MEDIUN GREEN TOMATOES, SLICED 1/2 INCH THICK
1 EGG, BEATEN
1/4 CUP MILK
3 TABLESPOONS BUTTER
1 TABLESPOON VEGATABLE OIL

COMBINE SUGAR AND FLOUR; PLACE ON A SHALLOW PLAT. DIP BOTH SIDES OF MATER IN INTO THE MIXTURE. COMBINE THE EGG AND MILK. DIP EACH SLICE; THEN DIP INTO THE BREAD CRUMBS. IN A SKILLET, HEAT THE BUTTER AND OIL OVER MEDIUM HIGH. FRY MATER UNTIL BROWN ON BOTH SIDES BUT FIRM ENOUGH TO HOLD THERE SHAPE. YIELDS:ABOUT 6

I LOVE SOUTHERN COOKING , AND SOMETIMES I THINK I WAS A SOUTHERN CHEF IN A FORMER LIFE. LOL

Thanks for the recipe it sounds great!!

I was in Nashville last year and had my first taste of fried green tomatoes. They were delish!!

I have never tried fried green tomatoes, but now that I have seen a recipe I might.

tanya

Wish I could cook.

My microwave died last week. It was 28 years old. I miss her.

I love fried green tomatoes

I could eat them in the dark
I could eat them in the park
I could eat them with a spoon
I could take them to the moon
I could eat them with you
and even on you.

I love fried green maters! Here's a twist on green maters... green mater pie!

Green Tomato Pie

Prep Time:25 min
Start to Finish:1 hr 55 min
Makes:8 servings

Pastry:
2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
7 to 8 tablespoons cold water

Filling:
1 1/3 cups sugar
1/4 cup plus 3 tablespoons all-purpose flour
1 1/4 teaspoons ground nutmeg or ground cinnamon
1 teaspoon salt
4 cups green tomato slices, cut into fourths
1 1/4 teaspoons grated lemon peel
1/4 cup lemon juice
1 tablespoon butter or margarine

1. In medium bowl, mix 2 2/3 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
4. In large bowl, mix sugar, 1/4 cup plus 3 tablespoons flour, the nutmeg and 1 teaspoon salt. Add tomatoes, lemon peel and lemon juice; toss to coat. Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over tomatoes. Trim overhanging edge of pastry 1/2 inch from rim of plate.
5. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
6. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm.

Planned-Overs: Extra lemon peel? Instead of throwing it out, sprinkle it on the bottom of the pastry before filling with the tomato mixture. You’ll give each slice of pie an extra flavor boost!

Purchasing: You’ll need about 2 lemons to get the 1/4 cup juice needed for this pie. You’ll need to grate only one lemon for the peel.

Special Touch: For a pretty glazed top crust, brush this—and any other double crust pie—with milk or cream and sprinkle with sugar before baking.

I do have to say, though, if you want real southern style fried green maters try these recipes...

Classic Fried Green Tomatoes

4 to 6 green tomatoes
salt and pepper
cornmeal
bacon grease

Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in corn meal and fry in hot grease about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish.




Classic Fried Green Tomatoes II

4 to 6 green tomatoes, sliced 1/4-inch thick
salt and pepper
flour for dusting
2 eggs, beaten
cornmeal or bread crumbs
bacon grease

Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal or crumbs. Fry in hot grease until browned, turning gently (about 3 minutes each side). Keep warm in a low 200° to 250° oven if frying in batches.




Classic Fried Green Tomatoes III

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.