3 Videos | Photo: Fried Green Tomatoes with Vidalia Onion Relish Recipe
Ingredients
- 3 or 4 large firm green tomatoes
- Salt
- 2 cups vegetable or peanut oil, for deep-frying
- 1 cup buttermilk
- 2 cups self-rising flour
- Freshly ground black pepper
Vidalia Onion Relish:
- 2 white onions, diced
- 1/2 cup mayonnaise
- 1/2 cup rice wine vinegar
- 2 tablespoons brown sugar
- 2 tablespoons chopped chives
Directions
Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the water out of the tomatoes, approximately 30 minutes.
In a skillet, heat the oil for deep-frying over medium-high heat.
Dip the tomatoes into buttermilk, then dredge them into flour with a dash of pepper. Deep-fry until golden brown. Keep warm.
For the Vidalia Onion Relish:
Mix all ingredients together in a bowl. Cover with plastic wrap and let marinate for a few hours.
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By popeye0416_11636922
St.Petersburg, FL
on February 09, 2012
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Yummy My mom cook all of her food and it turns out so good
By robincterry_101...
Washington DC
on November 20, 2011
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I love fried green tomatoes and the vidalia onion relish with this recipe is delicious. I followed the recipe exactly (no adjustments and it came out perfectly. I can't wait to make this again!
By renate007_12834588
crete, 52
on October 04, 2011
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I made the recipe tonight and it was delicious. I used aunt jemima cornmeal mix with self rising flour included because I did not have any self rising flour. I added a teaspoon garlic powder to the cornmeal.Instead of deep frying I cooked them in a skillet with an inch of vegetable oil, worked just fine. I followed the salting routine but had to shake the slices to get rid of the water in the colander.
As to the relish: I made half the recipe and cut the vinegar in half again. I used regular cheap vinegar and since I love chives I upped the amount. After it sat a while it was delicious and the combination of the tomatoes and the onion relish is to die for. I am glad I finally don't have to waste all those unripened tomatoes. I am going to fry them up and freeze them for the winter, like I do with my eggplants!
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