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- Hey friends, I know there's many of us in this same boat.
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We've eaten too much over the holidays,
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so it's time to pay the piper to dance with us.
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So I'm gonna be trying to cut back any fat that I can,
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at least for a while, you know,
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to try to shed the extra weight that we got.
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So the next few videos will be about air frying,
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because it really does take out a lot of fat
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So I'm doing fried green tomatoes.
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Now, the first thing we did was slice the tomatoes.
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and we used a mandolin,
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and poor Teresa didn't have the guard on,
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so she kinda nipped herself a little bit.
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So if you use a mandolin,
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if you use a mandolin,
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make sure that you are using the guard,
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because mandolins are very sharp, especially ours,
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because it's a real deal, you know, stainless steel.
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And so she sliced the tomatoes on a mandolin,
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put 'em in the colander and salted them,
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because green tomatoes contain a lot, lot of water.
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And plus, I've even patted them dry a little bit more.
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Now I'm gonna just sprinkle them
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with a little more salt,
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and I'll put that extra salt in our flour.
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Now this recipe says to put in buttermilk
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And sometimes I do that, but sometimes,
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depending on the kind of mood I'm in,
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I will flour 'em, buttermilk 'em, and then panko 'em.
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So, you know, it may produce a little bit more crust,
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but I think that's the way I wanna do it today.
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So you know it's gonna be your party,
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so do it the way you want to for sure.
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All right, so I'm gonna put our buttermilk,
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I've got our flour right there,
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and I'm gonna put our buttermilk in the second one.
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And I'm gonna put our panko in the third one.
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And I'm gonna go ahead
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and bring my air fryer oven over here.
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So when I get 'em ready, I can put it right in there.
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And I have put a parchment paper, you know,
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to just cut back on the cleaning a little bit.
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So in the flour, not too thick,
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you know, you don't want it too thick,
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you wanna just kind of dust it.
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And then into the buttermilk.
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And then into the panko.
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I just am a real panko lover.
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I just really, really like the crunch that it gives it.
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So I'm gonna lay 'em in there.
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Doing this one at a time, you know?
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And like I said, if you wanna cut back on the crust,
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you can skip this step
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and just go straight into the buttermilk
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and then into your flour or panko,
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whatever you choose to use, whatever coating.
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These are beautiful, beautiful green tomato slices.
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Alright y'all, I've done a little finagling
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I decided that rather than laying these down
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on a solid piece, I wanna get 'em up so that heat
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can go to, you know, all the places.
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And I'm gonna spray this to make sure
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our tomatoes don't stick.
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And you always wanna spray.
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You always wanna spray whatever you're cooking
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with your non-stick coating.
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And it doesn't add any calories.
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So I'm gonna put those down,
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'cause I've got to spray the other side.
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So I'm gonna put 'em spray first.
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And you know what, I'm gonna have to cook that one
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separately because we lost a little room, you know,
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when we made the decision to bring 'em up.
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So now both sides are sprayed and we're gonna put this in
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400 degrees and I'm gonna set it for like five minutes
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and then we'll turn 'em, we'll see what we got.
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I'll turn 'em and we'll cook 'em for a little bit longer.
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All right, so while our fried green tomatoes
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are cooking in the air fryer, I'm gonna go ahead
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and make the onion relish, you know, to put on top of these.
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And it tells you just to dice your onions.
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But I'm actually, I like my onions a little bit finer
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than what we can get 'em with a knife.
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So I'm gonna just run these through
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my teeny tiny food processor
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and just make them a little bit finer.
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But again, that's up to you and your palate.
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All right, it's very, very simple, y'all.
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I wanna mix that real good.
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And this is supposed to sit in the refrigerator
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for two hours, you know, for the brown sugar
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to almost kind of melt, you know what I'm saying?
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Or you can use parsley if you don't have any chives.
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I just like a little color.
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And it calls for a half a cup of rice wine vinegar,
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but I'm probably not gonna use quite that much.
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I may wind up just using a fourth of a cup
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And now for our onions.
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And this is so good with a little dollop of this
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on your fried green tomato.
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So I'll add a little bit more.
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I just don't want it too thin.
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And that looks perfect to me, to my liking.
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So I probably used just a little bit
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over a fourth of a cup of vinegar.
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Y'all, look at these beautiful fried green tomatoes.
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Now my air fryer goes up to 430 degrees.
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A lot of them just go up to 400.
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So I wound up turning mine up
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And boy, Heidi, they started browning so nicely.
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I'm gonna go ahead and let that get started cooking,
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and we gonna come over here
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and we gonna taste these bad boys.
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So, like I said, play, I meant
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to put some pepper in our flour and I forgot.
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So I'll just put a little bit on it now.
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This is one that you'll want to eat with a knife and a fork.
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And this would be so much better
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if it had set for two more hours.
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But it's delicious, just like in 15 to 20 minutes.
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And like I said, this is one you'll want
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to use a knife on. 'cause of the crispiness
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and because of the skin on that tomato.
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Mm. And you know, so delicious.
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You may be saying, Paula,
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this doesn't look low calorie,
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but I know that I have saved my family
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on the amount of fat in this delicious recipe.
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Play around with your air fryer.
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I opted to bring mine up
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so the hot air could get to both sides,
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but I think it would've worked fine
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if I just said it directly on.
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But like I said, play with yours
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and get it the way you like it.
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Love and best dishes, happy air frying.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
