{"id":4072,"date":"2013-12-07T11:19:01","date_gmt":"2013-12-07T10:19:01","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=4072"},"modified":"2013-12-07T12:11:27","modified_gmt":"2013-12-07T11:11:27","slug":"fried-green-tomatoes","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=4072","title":{"rendered":"southern american style fried green tomatoes \/\/ s\u00fcdstaaten-style “fried green tomatoes”"},"content":{"rendered":"

\"fried<\/a><\/p>\n

it might sound strange to all of you who know fried green tomatoes already, but to me it was one of the phenomenal culinary new discoveries this year. the green tomatoes with their very subtle sweetness, surrounded by the deep fried crunchiness alone are super delicious. but see the combinations!<\/p>\n

having many green tomatoes<\/a> <\/em>and no ideas what to do with them, i started to search for recipes and finally found some inspiring ideas via southern living on this page<\/a><\/em>. first of all i decided to try out the fried green tomatoes with remoulad\u00e9 sauce and prawns. i was really delighted by these flavors which have been a very welcome new addition to my recent cooking.<\/p>\n

to make it short, i would like to eat it over and over again and luckily now is the perfect time for green tomatoes as winter is coming and they will not ripen any more any how.<\/p>\n

fried green tomatoes:
\n1 egg
\n1\/2 cup buttermilk
\n1\/2 cup cornmeal
\n1 tsp baking soda
\n1\/2 tsp salt
\n1\/2 tsp pepper
\n1\/2 cup flour
\n3 green tomatoes
\nsunflower oil<\/p>\n

remoulad\u00e9 sauce:
\n1 cup mayonnaise
\n1 spring onion
\n2 tbsp mustard
\n1 tbsp chopped parsley
\n1 tbsp crushed garlic
\n1 tsp horseradish<\/p>\n

cooked prawns
\nmicro greens<\/p>\n

to prepare the remoulad\u00e9 sauce, slice the spring onions and combine with mayonnaise, mustard, chopped parsley, crushed garlic and horseradish. season to taste with salt and pepper if necessary.<\/p>\n

prepare three small bowls. one with the egg and buttermilk, beat until well combined. one with cornmeal, salt, pepper, baking soda and 1\/4 cup of flour. one with the remaining 1\/4 cup flour. slice the tomatoes in 1 cm thick slices. dredge the sliced tomatoes in the flour firstly. secondly dip it in the egg and buttermilk mixture and finally dredge the tomatoes in the cornmeal mixture.<\/p>\n

heat the sunflower oil in a large pan. the amount depends on the size of the pan. you will need a depth of about 1-2 cm. if the oil is hot enough that a piece of bread will get brown within less than one minute you can start. cook the tomatoes 2 minutes each side until they are golden. drain on a kitchen towel, keep warm and repeat until all sliced tomatoes are fried.<\/p>\n

serve the fried green tomatoes topped with some remoulad\u00e9 sauce, cooked prawns and the greens.<\/p>\n

if you like you can accompany the fried green tomatoes with a glass of beer or some chilled white wine or ros\u00e9.<\/p>\n

enjoy!<\/p>\n

********************<\/p>\n

fried green tomatoes:
\n1 ei
\n1\/2 tasse buttermilch
\n1\/2 tasse speisest\u00e4rke
\n1 tl natron
\n1\/2 tl salz
\n1\/2 tl pfeffer
\n1\/2 tasse mehl
\n3 gr\u00fcne tomaten
\npflanzen\u00f6l<\/p>\n

remouladensauce:
\n1 tasse mayonnaise
\n1 fr\u00fchlingszwiebel
\n2 el senf
\n1 el gehackte petersilie
\n1 el gehackter knoblauch
\n1 tl meerrettich<\/p>\n

gekochte garnelen
\njunges gr\u00fcnzeug<\/p>\n

f\u00fcr die remouladensauce werden die fr\u00fchlingswiebeln in d\u00fcnne scheiben geschnitten und mit mayonnaise, senf, gehackter petersilie, gepresstem knoblauch und meerrettich gemischt. falls n\u00f6tig mit salz und pfeffer abschmecken.<\/p>\n

drei sch\u00fcsselchen vorbereiten, eines mit dem ei und der buttermilch, gut verschlagen. eines mit speisest\u00e4rke, salz, pfeffer, natron und 1\/4 tasse mehl. und das dritte mit der verbleibenden 1\/4 tasse mehl. die gr\u00fcnen tomaten in 1 cm dicke scheiben schneiden. die scheiben zuerst in mehl w\u00e4lzen, dann in die ei-buttermilch mischung tauchen und abschlie\u00dfend in der speisest\u00e4rke-natron mischung w\u00e4lzen.<\/p>\n

das pflanzen\u00f6l in einer pfann erhitzen. die \u00f6lmenge h\u00e4ngt von pfannengr\u00f6\u00dfe ab. man braucht etwas 1-2 cm \u00f6l in der pfanne. wenn das \u00f6l hei\u00df genug ist, dass ein brotw\u00fcrfel in weniger als einer minute braun und knusprig wird kann es los gehen. die tomaten von jeder seite etwa zwei minuten frittieren bis sie golden sind. auf einem k\u00fcchentuch abtropfen lassen und warm stellen und die \u00fcbrigen tomaten frittieren.<\/p>\n

die frittierten gr\u00fcnen tomaten mit remouladensauce, gekochten garnelen und gr\u00fcnzeug dekoriert servieren.<\/p>\n

wer mag, kann zu den gr\u00fcnen tomaten ein glas hier trinken oder gut gek\u00fchlten wei\u00dfwein oder ros\u00e9.<\/p>\n

guten appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

it might sound strange to all of you who know fried green tomatoes already, but to me it was one of the phenomenal culinary new discoveries this year. the green tomatoes with their very subtle sweetness, surrounded by the deep … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[12,7],"tags":[130,53],"class_list":["post-4072","post","type-post","status-publish","format-gallery","hentry","category-autumn","category-recipes","tag-green-tomatoes","tag-spring-onion","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4072","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4072"}],"version-history":[{"count":22,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4072\/revisions"}],"predecessor-version":[{"id":4075,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4072\/revisions\/4075"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4072"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4072"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4072"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}