{"id":6552,"date":"2018-09-17T14:34:23","date_gmt":"2018-09-17T20:34:23","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=6552"},"modified":"2018-09-17T15:06:53","modified_gmt":"2018-09-17T21:06:53","slug":"fried-green-tomatoes-with-vidalia-onion-relish","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/fried-green-tomatoes-with-vidalia-onion-relish.html","title":{"rendered":"Fried Green Tomatoes with Vidalia Onion Relish"},"content":{"rendered":"<p><em>Channel your Southern charm while making these easy-to-make fried green tomatoes that are ready to eat in one hour.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>3 or 4 large firm green tomatoes<\/li>\n<li>Salt<\/li>\n<li>2 c vegetable or peanut oil, for deep-frying<\/li>\n<li>1 c buttermilk<\/li>\n<li>2 c <span style=\"text-decoration: underline;\">self-rising<\/span> flour<\/li>\n<li>salt<\/li>\n<li>Freshly ground black pepper<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Slice the tomatoes 1\/4-inch thick.<\/li>\n<li>Lay them out in a shallow baking pan and sprinkle with salt.<\/li>\n<li>Place the tomato slices in a colander and allow time for salt to pull the water out of the tomatoes, approximately 30 minutes.<\/li>\n<li>Pat tomatoes dry with paper towels.<\/li>\n<li>In a skillet, heat the oil for deep-frying (375\u00b0) over medium-high heat.<\/li>\n<li>Dip the tomatoes into buttermilk,<\/li>\n<li>Then dredge them into flour seasoned with salt and with a dash of pepper.<\/li>\n<li>Deep-fry until golden brown.<\/li>\n<li>Drain on paper towels.<\/li>\n<li>Keep warm.<\/li>\n<\/ol>\n<p><strong>Expert Tips:<\/strong><\/p>\n<div class=\"recipeSteps primary\">\n<div id=\"gmi_rp_recipeSteps_div\" class=\"recipePartSteps\">\n<div class=\"recipeStepText\">\u00a0If you don\u2019t have buttermilk, use 1 tablespoon of vinegar or lemon juice plus enough whole milk to make 1 cup; let stand 5 to 10 minutes before using.<\/div>\n<\/div>\n<\/div>\n<div class=\"recipeTips primary\">\n<div id=\"gmi_rp_expertTip_div\" class=\"recipePartTips recipePartDrawer expanded\" data-recipe-drawer=\"{&quot;analyticsEvent&quot;: &quot;TipExpand&quot; }\" data-bind=\"css: { expanded: isExpanded() }\">\n<p>To tell if the oil is ready for frying, hold a wooden spoon in the oil so the base is touching the bottom of the pan; if the oil bubbles around the spoon, it\u2019s ready. For best results, don\u2019t crowd the pan when frying.<\/p>\n<\/div>\n<\/div>\n<p style=\"text-align: center;\"><strong>Vidalia Onion Relish<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>2 sweet white onions, diced (Vidalia if you can get them &#8211; usually late April through August)<\/li>\n<li>1\/2 c mayonnaise<\/li>\n<li>1\/2 c rice wine vinegar<\/li>\n<li>2 Tab brown sugar<\/li>\n<li>2 Tab chopped chives<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Mix all ingredients together in a bowl.<\/li>\n<li>Cover with plastic wrap and let marinate for a few hours.<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0<\/strong>4 &#8211; 6<\/p>\n<p><strong>Source:\u00a0\u00a0<\/strong>Paula Deen<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Channel your Southern charm while making these easy-to-make fried green tomatoes that are ready to eat in one hour. Ingredients: 3 or 4 large firm green tomatoes Salt 2 c vegetable or peanut oil, for deep-frying 1 c buttermilk 2 c self-rising flour salt Freshly ground black pepper Directions: Slice the tomatoes 1\/4-inch thick. Lay &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/fried-green-tomatoes-with-vidalia-onion-relish.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Fried Green Tomatoes with Vidalia Onion Relish&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[18],"tags":[120],"class_list":["post-6552","post","type-post","status-publish","format-standard","hentry","category-vegetables","tag-vpwl-june-2015"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6552","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=6552"}],"version-history":[{"count":6,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6552\/revisions"}],"predecessor-version":[{"id":6605,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6552\/revisions\/6605"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=6552"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=6552"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=6552"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}