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Marinated Fried Green Tomatoes

Author: chefs-mate Cooking Method: Frying, Stewing Cuisine: British Courses: Main Courses

Difficulty: Advanced

Servings: 6 Calories: 491.1

Dietary:

V Vegetarian

Description

These marinated fried green tomatoes offer a delightful contrast of textures and flavors. The firm, unripe tomatoes are sliced and dredged in flour, then fried until golden and crisp. They are served alongside a rich, savory dipping sauce made from English mustard, tomato paste, honey, and soy sauce, which adds a sweet, tangy, and slightly spicy kick. This dish is perfect for appetizers or as a side to grilled meats. The marinade not only flavors the tomatoes but also creates a delicious sauce that enhances the overall eating experience. Ideal for summer gatherings or a cozy dinner party, this recipe brings a unique twist to a classic Southern favorite.

Directions

Cut the stem button out of each green tomato and slice each tomato in half lengthwise.
Trim a small slice from the round side of each half to create a flat base, then cut each half lengthwise into 1/2-inch thick slices.
Pack the tomato slices into a large bowl.
In a saucepan, whisk together 2 cups water, mustard powder, and tomato paste until smooth.
Add 2 tablespoons peanut oil, cider vinegar, soy sauce, honey, 2 teaspoons salt, celery salt, and cayenne to the saucepan.
Bring the marinade to a simmer over medium heat and cook uncovered for 5 minutes.
Pour the hot marinade over the tomatoes in the bowl.
Place a saucer weighted down on top of the tomatoes to keep them submerged and marinate for at least 6 hours.
Drain the tomatoes in a strainer set over a bowl, reserving the marinade liquid.
Measure the reserved marinade and add water if necessary to bring the total volume to 3 cups.
Dissolve cornstarch in the marinade liquid and return to a heavy saucepan over medium heat.
Stir constantly with a rubber spatula until the sauce simmers and thickens significantly.
Reduce heat and simmer for 2 more minutes, stirring constantly, then keep warm covered until serving.
Heat 1/4 inch of peanut oil in a heavy 10-inch frying pan over medium-high heat.
Lightly salt both sides of the marinated tomato slices and dredge them in flour, shaking off excess.
Fry the floured tomato slices in batches of 8 for 2 to 2 1/2 minutes per side until golden brown.
Drain fried slices on paper towels and serve immediately with the warm marinade sauce.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 491.1kcal

% Daily Value *
Total Fat 9.2g15%
Saturated Fat 1.5g8%
Cholesterol 0.0mg0%
Sodium 1790.4mg75%
Total Carbohydrate 92.6g31%
Dietary Fiber 6.6g27%
Sugars 23.1g
Protein 11.3g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not dredge more than 8 slices at a time in flour, as they will become soggy if left to sit.

The tomatoes retain heat and continue cooking after removal from the pan; avoid overcooking to maintain crispness.

The sauce is intended to be very thick. Keep it warm by covering with a lid and a piece of paper towel to prevent skin formation.

For a vegan version, ensure the soy sauce and honey alternatives (such as agave or maple syrup) are used if strict veganism is required.

Marinated Fried Green Tomatoes