Recipe and a Movie: Fried Green Tomatoes

Pop in this classic Southern movie and settle down with a plate of fried green tomatoes for a fun-filled movie night with the girls!

Classic Fried Green Tomatoes
Photo: Jennifer Davick























Ingredients
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup self-rising cornmeal mix
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup all-purpose flour
3 medium-size, firm green tomatoes, cut into 1/3-inch thick slices (about 1 1/4 lb.)
Vegetable oil

Preparation
Whisk together egg and buttermilk. Combine cornmeal mix, salt, pepper, and 1/4 cup flour in shallow dish. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

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

Related: Our Favorite Ways with Fresh Tomatoes

Grilled Green Tomatoes Caprese
Photo: Jennifer Davick























Ingredients
1/2 cup olive oil
1/4 cup balsamic vinegar
2 garlic cloves, minced
1 Tbsp. brown sugar
1/8 tsp. salt
4 medium-size green tomatoes, cut into 1/4-inch thick slices (about 2 lb.)
1 (16-oz.) package sliced fresh mozzarella cheese
Kosher salt and freshly ground black pepper to taste
1/3 cup thinly sliced basil

Preparation
Combine first 5 ingredients in a large zip-top plastic freezer bag; add tomatoes, seal, and shake gently to coat. Chill 1 hour.

Preheat grill to 350° to 400° (medium-high) heat. Remove tomatoes from marinade, reserving marinade.
Grill tomatoes, covered with grill lid, 3 to 4 minutes on each side or until tender and grill marks appear.

Arrange alternating slices of warm grilled tomatoes and mozzarella cheese on a large, shallow platter. Drizzle with reserved marinade; season with salt and pepper to taste. Sprinkle with basil.

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Sweet Green Tomato Cornmeal MuffinsPhoto: Jennifer Davick
























Ingredients
2 cups seeded, diced green tomatoes (about 3/4 lb.)
1/2 cup sugar, divided
1/2 cup butter, melted and divided
2 cups self-rising white cornmeal mix
2 tsp. lemon zest
5 large eggs
1 (16-oz.) container sour cream
Vegetable cooking spray

Preparation
Preheat oven to 450°. Sauté tomatoes and 2 Tbsp. sugar in 2 Tbsp. melted butter in a large skillet over medium-high heat 10 to 12 minutes or until tomatoes begin to caramelize and turn light brown.

Stir together cornmeal mix, lemon zest, and remaining 6 Tbsp. sugar in a large bowl; make a well in center of mixture. Whisk together eggs, sour cream, and remaining 6 Tbsp. butter; add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in tomatoes.

Generously coat small (1/4 cup) brioche molds or muffin pans with vegetable cooking spray; spoon batter into molds, filling two-thirds full. Bake at 450° for 15 to 17 minutes or until wooden pick inserted in center comes out clean.

Related: 16 Best BBQ Sides

Fried Green Tomatoes with Shrimp RémouladePhoto: Jennifer Davick
























Ingredients
Fried Green Tomatoes (recipe listed above) Rémoulade Sauce
Medium-size, peeled, cooked shrimp
Garnish: fresh pea shoots or arugula

Rémoulade Sauce
Stir together 1 cup mayonnaise, 1/4 cup sliced green onions, 2 Tbsp. Creole mustard, 1 Tbsp. chopped fresh parsley, 1 Tbsp. minced fresh garlic, and 1 tsp. horseradish. Cover and chill until ready to serve.

Preparation
Place 2 to 3 Fried Green Tomatoes on individual serving plates, and top each with 1 1/2 Tbsp. Rémoulade Sauce and 3 shrimp. Garnish with fresh pea shoots or arugula, if desired.

Related: 12 Crazy-Good Cobblers

Green Tomato Salsa
Photo: Jennifer Davick























Ingredients
2 large green tomatoes, diced
1 large fresh peach, diced
2 green onions, sliced
1/4 cup olive oil
1 Tbsp. minced fresh cilantro
1 Tbsp. white wine vinegar
1 Tbsp. honey
1/2 tsp. salt
1/4 tsp. ground red pepper

Preparation
Stir together tomatoes, peach, green onions, olive oil, cilantro, vinegar, honey, salt, and ground red pepper. Cover and chill 1 hour before serving.

Related: 44 Southern Ways with Shrimp

Fried Green Tomato Po'boys
Photo: Jennifer Davick























Ingredients
French bread baguettes
Rémoulade Sauce Shredded lettuce
Fried Green Tomatoes (recipe listed above)
Cooked bacon
Avocado slices

Rémoulade Sauce
Stir together 1 cup mayonnaise, 1/4 cup sliced green onions, 2 Tbsp. Creole mustard, 1 Tbsp. chopped fresh parsley, 1 Tbsp. minced fresh garlic, and 1 tsp. horseradish. Cover and chill until ready to serve.

Preparation
Cut baguettes into 6-inch lengths. Split each lengthwise, cutting to but not through the other side; spread with Rémoulade Sauce. Layer with lettuce, Fried Green Tomatoes, bacon, and avocado.

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