Time 50m Yield 4 Number Of Ingredients 15 Steps:
Place tomato slices onto a rack over a paper towel. Sprinkle with 1 teaspoon salt and let slices stand for 15 minutes for the salt to draw out extra juices. Mix cornmeal and bread crumbs together in a bowl; stir in 1/2 teaspoon salt, black pepper, and cayenne pepper to taste. Beat eggs with milk in a separate bowl. Place flour into a third bowl. Pat tomato slices dry with paper towels. Lay slices, one at a time, into flour; flip to coat both sides and let slices rest in the flour for about 30 seconds. Remove each slice and dip in egg mixture, then into cornmeal mixture, coating both sides of each slice thoroughly. Spread crumbs onto all sides and into tomato crevices with a fork. Rest tomatoes on rack for 10 minutes to let coating set. Combine sweet pickle relish, mayonnaise, and hot sauce in a small bowl to make the remoulade sauce. Place a large nonstick skillet over medium heat; heat vegetable oil with butter until butter melts, bubbles, and makes a sizzling sound. Fry tomatoes in the hot butter-oil mixture until tomato slices are slightly soft and coating is golden brown, 3 to 4 minutes per side. Use a spatula and a fork to flip. Transfer fried green tomatoes to a serving platter and serve with remoulade sauce.
Time 25m Yield 4 to 8 servings Number Of Ingredients 11 Steps:
In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well. Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.
Time 30m Yield 4 to 6 servings Number Of Ingredients 14 Steps:
For the fried green tomatoes: Pour the vegetable oil into a Dutch oven or heavy-bottomed pot and attach a deep-frying thermometer. Heat the oil over medium heat to 350 degrees F. Line a baking sheet with paper towels and top with a cooling rack. Set up 3 low-sided dishes to make a breading station: To the first dish, add the flour, salt and black pepper and stir to combine. In the second dish, beat the buttermilk with the eggs. In the third dish, stir together the cornmeal and panko. Using one hand, dredge both sides of the tomato slices in the seasoned flour, shaking each piece to remove any excess. Next, using the other hand, dip the tomato slices into the egg mixture, allowing it to drip before moving onto the third dish. Using your first hand, coat the tomato slices in the breadcrumb mixture evenly on both sides. Working in batches, carefully place the breaded tomatoes into the hot oil. Fry until golden brown and crispy, about 30 seconds per side. Transfer to the cooling rack and sprinkle each slice generously with more salt. For the dipping sauce: Put the mayonnaise in a bowl, add the hot peppers and pepper juice, paprika, sugar and salt and stir to combine. Serve the fried tomatoes immediately with the dipping sauce on the side.
Time 30m Yield 4 servings Number Of Ingredients 19 Steps:
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: 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.
Time 17m Yield 6 Number Of Ingredients 6 Steps:
In a small bowl whisk together egg and milk. In another small bowl mix cornmeal and flour. Heat oil in a large skillet over medium heat; use more or less oil to reach about 1/4 inch in depth. Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides.
Time 55m Yield 6 servings. Number Of Ingredients 19 Steps:
In a shallow bowl, combine the flour, sugar, salt and cayenne. In another shallow bowl, beat egg and milk. Place cornflake crumbs in a third bowl. Pat green tomato slices dry. Coat with flour mixture, dip into egg mixture, then coat with crumbs., In a large nonstick skillet, heat 4 teaspoons oil over medium heat. Fry tomato slices, four at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. , Place fried tomatoes on an ungreased baking sheet. Bake at 375° for 4-5 minutes or until tender. Meanwhile, in a large bowl, combine salsa ingredients. Serve with the fried tomatoes.
Time 25m Yield 8 Number Of Ingredients 9 Steps:
Line a baking sheet with waxed paper. Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper. Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer. Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.
Time 40m Yield 5 Number Of Ingredients 14 Steps:
Season tomato slices with salt and pepper. Combine flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow bowl. Pour buttermilk in a second shallow bowl. Mix cornmeal, parsley, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper in a third shallow bowl. Dredge each tomato slice in the flour mixture to coat, dip into the buttermilk, and finish by pressing each side of the tomato into the cornmeal mixture to coat. Lay coated tomato slices onto a baking sheet; rest to let tomatoes absorb flavor of coating, 10 to 15 minutes. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently drop tomato slices into the hot oil and cook until golden brown and floating, 2 to 3 minutes. Drain on a plate lined with paper towel. Whisk ranch dressing, cajun seasoning, and hot pepper sauce together in a small bowl; serve with the fried tomato slices.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
While preparing the dipping process for the tomatoes, heat oil and bacon drippings in a large pot over medium heat until the oil reaches 350 degrees. You will need a slotted spoon to drop the tomatoes into the hot oil. De-core and cut the ends off the green tomatoes. Slice tomatoes into 1/2 inch thickness and set aside in a medium-sized bowl. In a small bowl, set aside only 1 1/2 cups of the flour. In a medium bowl, mix the milk and eggs to create an egg wash. In a large bowl, combine remaining flour, cornmeal and salt. Add celery salt, pepper, onion powder and paprika. This is the cornmeal breading mixture for the tomatoes. Line a sheet pan with parchment paper to place the breaded tomatoes on after the final dredging. Begin the dipping process by dredging the tomatoes in the flour, then the egg wash, and finally through the cornmeal breading mixture. Repeat this process until all the tomatoes are breaded. Once the oil has reached 350 degrees, begin frying the tomatoes until golden brown on both sides. The tomatoes will float to the top when finished cooking. Drain on paper towels.
Time 15m Yield 4 servings Number Of Ingredients 0 Steps:
Slice 2 green tomatoes 1/2 inch thick. Whisk 1/3 cup flour, 1/2 teaspoon kosher salt and 1/4 teaspoon each garlic powder and cayenne in a dish. Whisk 2 eggs and 1 tablespoon milk in another dish. Put 1 1/2 cups panko in a third dish. Dredge each tomato slice in the flour, then egg, then panko. Fry in 1/2 inch 350 degrees F vegetable oil, turning, until golden, 3 to 5 minutes. Serve with ranch dressing.
Time 20m Yield 4 Number Of Ingredients 9 Steps:
Slice tomatoes 1/2 inch thick. Discard the ends. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Time 1h28m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Slice tomatoes 1/4 inch thick. Sprinkle with salt and lemon pepper. Let stand for 10 minutes. Mix cornmeal and flour well. Coat tomato slices with cornmeal mixture. Heat oil over medium heat. Fry tomatoes for 4 minutes per side, until tender and golden brown. Drain on paper towels.
Time 30m Yield 3-4 serving(s) Number Of Ingredients 5 Steps:
With water and flour, make a batter that is more watery than pasty. Slice green tomatoes very thin. Coat with the batter. Dredge through the cornmeal. Place in 100% pure vegetable oil, heated to 350 degrees. When tomatoes are golden brown, they’re ready to eat!
Time 45m Yield 6 slices, 2 serving(s) Number Of Ingredients 8 Steps:
In a medium bowl, add tomato slices and coat with buttermilk; chill for 20 minutes. While tomatoes are soaking, mix together coating ingredients in another medium size bowl. Remove tomatoes from buttermilk–do not throw away buttermilk. Coat each tomato slice in coating mixture; set aside. Now in remaining buttermilk mixture add egg; beat well. Return each coated tomato to buttermilk, making sure each side is well coated. Return to coating mix one more time coating both sides. In a medium size skillet over medium high, heat 1/4 cup vegetable oil till hot but not smoking. Fry on both sides until coating is golden brown.
Time 20m Yield 4 servings Number Of Ingredients 6 Steps:
Heat one tablespoon of the oil in a large skillet. Add the onions and saute over medium heat until they are golden brown and beginning to crisp. Remove the onions from the skillet and drain on absorbent paper. Slice tomatoes horizontally one-half-inch thick. Dip slices in milk, then coat with flour. Heat remaining oil in the skillet, add the tomato slices and saute until golden brown on one side. Turn and saute until golden on the other side, drain briefly, season to taste with salt and pepper then serve sprinkled with fried onions.
Number Of Ingredients 10 Steps:
Trim 1/2-inch from the stem and blossom ends of tomatoes. Slice tomatoes 1/4-inch thick. Season tomato slices with 2 teaspoons salt and 1 teaspoon pepper; set aside. In a shallow bowl, whisk together eggs and milk; set aside. In a second shallow bowl, whisk together flour, 1/2-teaspoon salt, and 1/4-teaspoon pepper; set aside. Place panko in a shallow bowl along with cornmeal, remaining teaspoon salt, and 1/2-teaspoon pepper; stir to combine and set aside. Working with one tomato slice at a time, coat tomatoes with flour mixture, shaking off excess. Coat with egg mixture, followed by breadcrumb mixture. Transfer to a wire rack set over a parchment-lined baking sheet; repeat process with remaining slices. Heat 2 cups oil in a 10-inch skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place tomatoes into the heated oil in a single layer. Fry until golden, turning once, 2 to 3 minutes per side. Drain on a paper towel-lined baking sheet. After frying half of the tomato slices, discard oil and heat remaining 2 cups oil in skillet; continue frying remaining tomato slices. Serve tomatoes immediately with aioli.
Time 20m Yield 4-6 servings. Number Of Ingredients 8 Steps:
In a bowl, combine the flour, cornmeal, cheese, oregano, salt and pepper. Coat tomato slices with flour mixture. , In a large skillet, heat oil over medium. Fry tomatoes for 2-3 minutes on each side until tender and lightly browned. Drain on paper towels. Serve immediately.
Time 25m Yield 21 slices, 6-8 serving(s) Number Of Ingredients 7 Steps:
First, cut your tomatoes at 1/8 inch and lay out to dry – I lay down paper towel and then place tomatoes on a cooling rack and then layer more paper towels on top. THIS STEP IS VERY IMPORTANT! While tomatoes are drying, mix together flour, black pepper, Italian seasoning, and cayenne pepper. Dip tomatoes slices into egg and milk mixture and then coat with flour and seasoning mixture. Place in a hot skillet with oil and fry for about 3 minutes on both sides or until browned. I usually place them back on the cooling rack so they don’t get soggy when they are finished. Serve immediately!
More about “fried green tomatoes authentic recipes”
Time 20m Yield 6-8 servings. Number Of Ingredients 5 Steps:
Slice tomatoes 1/4 in. thick. Sprinkle both sides with salt and lemon-pepper. Let stand for 20-25 minutes. Coat with cornmeal. In a large skillet, heat oil over medium heat. Fry tomatoes for 3-4 minutes on each side or until tender and golden brown. Drain on paper towels. Serve immediately.
