Tuesday, September 14, 2010

With the Extra Batter I Also Made Some Onion Rings, Yum!

Follow the same directions given for the fried green tomatoes here.
Add salt to taste after they are fried. Pin It

Fried Green Tomatoes

Tomatoes are probably one of my LEAST favorite foods! Unless...they are cooked,... then they are yummy. Needless to say that when my husband suggested making fried green tomatoes using some of our many still not ripe tomatoes from our garden, I was not in any way excited. But, I went ahead and found a recipe by the Neely's and I must say that they were good. They reminded me a lot of fried zucchini(one of my favorite foods of all time!), We dipped them in ranch which made them extra yummy. I will say though, that since they are so much like fried zucchini, that I would just use zucchini next time. They are way easier to work with and don't get as soggy. Oh, I did think they needed a little bit of salt too.


  • Oil
  • 4 green tomatoes, cut into 1/4-inch rings
  • Kosher salt and freshly ground black pepper
  • 3/4 cup all-purpose flour
  • 1 tablespoon garlic powder
  • 4 eggs
  • 2 tablespoons milk
  • 1 1/2 cups panko bread crumbs
  • Pinch cayenne pepper
  • Pinch paprika
  • Buttermilk Dipping Sauce, recipe follows


In a deep-fryer, preheat oil to 350 degrees F.

Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:

Buttermilk Dipping Sauce:
  • 1 cup apple cider
  • 1 tablespoon brown sugar
  • 3/4 cup buttermilk
  • 3/4 cup mayonnaise
  • 2 tablespoons Neelys BBQ sauce
  • 1 lime, juiced
  • 4 scallions, sliced thin
  • Kosher salt and freshly ground black pepper
In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.

In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.

Recipe courtesy of the Neely's
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Monday, September 13, 2010

Zucchini Bread

Fall is in the air and that means more baking!! I love to bake, but just don't get around to it that much in the summer(besides baking cookies for my husband's lunches).Zucchini bread is a great fall bread and it's also a great way to use up all of that zucchini from your garden. I found this incredibly yummy and moist recipe posted on All Recipes. I did make a few minor changes.  I  substituted half of the oil for the same amount of applesauce. I used half whole wheat flour and half white flour. I also used 2 cups of sugar instead of 2 & 1/4. It was still plenty sweet and very delicious!


  • 3 cups all-purpose flour(I used half white, half whole wheat)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil(I used 1/2 cup oil, half cup natural applesauce)
  • 2 1/4 cups white sugar(I used 2 cups)
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts(I used pecans)


  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. 
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