Baked Fried Green Tomatoes Recipes

BEST FRIED GREEN TOMATOES

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.

FRIED GREEN TOMATOES RECIPE (OVEN-FRIED!)

Steps:

• Preheat the oven to 400 degrees F. Set out a large rimmed baking sheet. Drizzle the oil on the baking sheet and spread it around with a spoon or brush.
• Slice the tomatoes into ¼ inch rounds. Set aside.
• Set out 3 bowls. Pour the flour in one bowl, and the panko in the seconds bowl. In the third bowl combine the buttermilk, Cajun seasoning, salt, and cumin. Mix well.
• One at a time, dip the slices of tomato in the flour. Shake off the excess flour and dip the tomato slice in the buttermilk. Shake off the excess buttermilk over the bowl, then dip the slice in breadcrumbs.
• Lay each slice on the baking sheet, then flip it so it is coated in oil on both sides. Repeat with the remaining green tomato slices.
• Bake for 12 minutes. Use a small spatula to flip the tomato slices over. Then bake again for 12 minutes, until golden brown.
• Serve warm with a side of Caesar dressing for dipping.

BAKED GREEN TOMATOES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
• In a small bowl, mix the cornmeal, dill, salt, and pepper. Dip tomato slices into the mixture, coating both sides. Arrange coated slices in a single layer on a medium baking sheet.
• Bake 45 minutes in the preheated oven, until crisp and golden brown.

BAKED "FRIED" GREEN TOMATOES

Steps:

• 1. Sprinkle tomato slices with salt and lay on paper towel to drain for at least 30 minutes. Blot dry.
• 2. In a pie pan mix together panko bread crumbs, parmesan cheese, and seasoning or herbs of your choice.
• 3. Spread a thin coating of mayonnaise on each side of the tomato slices and dip into the bread crumbs pressing to coat well.
• 4. Lay on a foiled lined cookie sheet and spray with a little Pam.
• 5. Bake in a preheated 400 degree oven for 20 to 30 minutes until browned and fork tender.

OVEN FRIED GREEN TOMATOES

Steps:

• Preheat the oven to 400 degrees.
• Slice green tomatoes into even slices.
• Place flour in a bowl. Lightly beat egg whites in a second bowl and place panko, paprika, cumin and salt in a third bowl.
• Delicately press tomatoes into flour, then dredge in egg whites and finally cover in panko mixture. Place slices on a baking sheet that has been covered in non-stick spray.
• Bake for 20 minutes, turning once until tomatoes are golden.
• Meanwhile, combine dip ingredients in a bowl, stir.

GLUTEN-FREE VEGAN OVEN-BAKED "FRIED" GREEN TOMATOES

Steps:

• Add all ingredients for the bread crumbs to a small bowl and stir until well combined. Adjust seasonings to your preference.
• Divide the mixture in half and separate it into two small bowls. Set aside.
• Slice the tomatoes in medium thickness (not too thin, not too thick). You should be able to get 4 slices per each small tomato. Set aside.
• Plate with sliced green tomatoes
• Small bowl with almond milk
• Small bowl with 1/2 the bread crumb mixture
• Prepared cookie sheet lined with parchment paper
• Dip each tomato slice into the bowl of almond milk, making sure both sides are completely covered.
• Next, toss the tomato slice into the bowl of bread crumbs, again, making sure both sides are completely covered.
• Transfer the coated green tomatoes onto the prepared baking sheet, making sure they are spread out evenly and not overlapping.
• Repeat steps 1-3 for the remaining tomatoes.
• When you run out of bread crumbs in the first bowl, begin using the second bowl of fresh bread crumbs.
• Bake at 425 degrees for approximately 15 minutes, or until the tops are golden brown.
• Remove the cookie sheet from the oven, carefully flip the tomatoes slices over and place the pan back in the oven for an additional 5 minutes, or until the backside is golden brown.
• Optional: Garnish with chopped parsley and/or serve with your favorite gluten-free vegan dip or dressing.
• Best when served hot from the oven.

BAKED FRIED GREEN TOMATOES

Steps:

• Pre-heat your oven to 350 F. Drizzle a little olive oil on a foil-lined pan.
• Slice your green tomato into 1/8 to 1/4 inch rounds. Make three bowls: one with flour, one with a cracked and scrambled egg, and one with breadcrumbs.
• Dip the green tomato in the flour, then egg, then the breadcrumbs. Put each round on the cookie sheet until you're done with all the rounds.
• Drizzle a little olive oil on top of the rounds.
• Bake about 10 minutes, flipping halfway through, until the breadcrumbs are a golden brown.

OVEN-FRIED GREEN TOMATOES

Steps:

• Preheat oven to 400 degrees. Melt the butter in a baking pan. Stir in the salt and pepper. Coat the sliced tomatoes with flour and place them in the pan. Bake on the lower rack of the oven for 8 minutes. Then turn the oven up to broil in order to brown the tomato slices.

BAKED FRIED GREEN TOMATOES

Steps:

• For the tomatoes: Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
• In a large flat bowl or pie plate, whisk together the flour, 1/2 teaspoon of the salt and 1/2 teaspoon of the Cajun seasoning. Put the breadcrumbs into a second pie plate and season with the remaining 1 teaspoon salt and 1 teaspoon Cajun seasoning. Pour the buttermilk into a third pie plate. Pat the tomato slices dry with a paper towel. Dredge them first in the flour mixture, shaking off any excess, then in the buttermilk, and then finally in the panko, patting to coat completely. Place onto the lined sheet pans, spaced about 1 inch apart. Spray the tops lightly with nonstick spray.
• Bake for about 15 minutes, then flip the tomatoes, spray the tops lightly with nonstick spray, rotate the pans and bake until golden brown, an additional 15 minutes.
• For the Cajun-spiced aioli: Meanwhile, sprinkle the minced garlic with salt and use the back of a knife to press it into a paste. Add the garlic and egg yolk to a stainless steel bowl along with the lemon juice and Dijon mustard; whisk to combine. Combine the oils in a container with a spout that will allow for easy controlled pouring. While whisking constantly, slowly add the oil in a slow steady stream (see Cook's Note). Stir in the Cajun seasoning and add salt to taste.
• Serve the tomatoes on a platter with a bowl of the Cajun-spiced aioli.