Fried Green Tomato Lasagna Recipes

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FRIED GREEN TOMATOES



Fried Green Tomatoes image

Patrick and Gina Neely's Fried Green Tomatoes from Food Network go best with a tangy buttermilk sauce.

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 19

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
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

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.

BEST FRIED GREEN TOMATOES



Best Fried Green Tomatoes image

You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.

Provided by Diana Swenson-Siegel

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 20m

Yield 4

Number Of Ingredients 9

4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying

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.

Nutrition Facts : Calories 510 calories, Carbohydrate 56.3 g, Cholesterol 95.4 mg, Fat 27 g, Fiber 4.6 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 1136 mg, Sugar 9.9 g

FRIED GREEN TOMATO PARMESAN



Fried Green Tomato Parmesan image

Rather than the traditional eggplant Parmesan, I found that using fried green tomatoes gives a better flavor and texture!

Provided by bertholf

Categories     Main Dish Recipes     Casserole Recipes

Time 1h10m

Yield 10

Number Of Ingredients 7

2 eggs
4 cups Italian seasoned bread crumbs
10 green tomatoes, sliced 1/2-inch thick
6 cups spaghetti sauce, divided
1 (16 ounce) package shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
½ teaspoon dried basil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk eggs in a small bowl until smooth. Pour bread crumbs into a shallow dish. Dip each tomato slice in egg and coat with bread crumbs. Arrange on baking sheets in a single layer.
  • Bake in the preheated oven until golden, about 5 minutes per side.
  • Pour 3 cups spaghetti sauce into the bottom of a 9x13-inch baking dish. Top with a layer of tomato slices. Layer half of the mozzarella cheese and Parmesan cheese on top. Repeat layers with remaining spaghetti sauce, tomatoes, mozzarella cheese, and Parmesan cheese. Sprinkle basil on top.
  • Bake in the preheated oven until golden brown, about 35 minutes.

Nutrition Facts : Calories 481.8 calories, Carbohydrate 60.5 g, Cholesterol 72.8 mg, Fat 16 g, Fiber 6.9 g, Protein 24.4 g, SaturatedFat 6.7 g, Sodium 1675.2 mg, Sugar 20.4 g

DEEP FRIED LASAGNA RECIPE BY TASTY



Deep Fried Lasagna Recipe by Tasty image

As if you needed another reason to love lasagna! For an indulgent twist on this Italian comfort food, slice, freeze, batter and fry it until golden brown. Serve immediately with marinara dipping sauce for a crowd-pleasing appetizer.

Provided by Betsy Carter

Categories     Appetizers

Time 4h22m

Yield 6 servings

Number Of Ingredients 6

1 classic lasagna, chilled overnight
6 cups vegetable oil, for frying
2 cups all-purpose flour
4 large eggs, beaten
2 cups italian breadcrumbs
1 cup marinara sauce, warmed, for sering

Steps:

  • Set a wire rack inside a baking sheet.
  • Cut the chilled lasagna into 12 equal pieces, then cut the pieces into 4 triangles, for a total of 48 pieces. Set the triangles on the wire rack and cover with plastic wrap. Freeze for at least 4 hours, until solid.
  • Heat the vegetable oil in a large heavy-bottomed pot fitted with a deep fry thermometer over medium heat until it reaches 350°F (180°C).
  • Add the flour, eggs, and bread crumbs to 3 separate shallow bowls.
  • Remove the lasagna triangles from the freezer and dredge in the flour, then the eggs, then the bread crumbs.
  • Working in batches, fry the lasagna triangles in the hot oil for approximately 1 minute, until golden brown. Transfer to a paper towel-lined baking sheet to drain and let cool for about 10 minutes.
  • Serve the lasagna bites warm with marinara sauce alongside.
  • Enjoy!

FRIED GREEN TOMATO LASAGNA



Fried Green Tomato Lasagna image

My family likes lasagna, so I usually make it once a week. This variation is one I created to use tomatoes that aren't quite ripe yet. My family and friends love it.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 12

4 large ripe tomatoes, peeled and chopped
1 can (6 ounces) tomato paste
2 tablespoons sugar
2 tablespoons Italian seasoning
1 garlic clove, minced
1/2 teaspoon garlic salt
1/8 teaspoon pepper
5 tablespoons butter, cubed
4 large green tomatoes, cut into 1/4-inch slices
1/2 cup all-purpose flour
6 tablespoons grated Parmesan cheese
2 cups shredded mozzarella cheese

Steps:

  • In a large saucepan, combine the first seven ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove from the heat; set aside. In a large skillet over medium heat, melt the butter. Dip green tomato slices in flour; brown in skillet on both sides. Remove to paper towels to drain. Spoon 3/4 cup tomato mixture into a greased 13x9-in. baking dish. Top with a third of the green tomatoes; sprinkle with 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining tomato mixture and mozzarella cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted and sauce is bubbly. Let stand 5 minutes before serving.

Nutrition Facts :

GREEN TOMATO CASSEROLE



Green Tomato Casserole image

This time of year if your from the south, tomatos everywhere!! A friend of mine from the Pilot Club shared this with me several years ago. It's great hot or cold.

Provided by Redallnite

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 medium green tomatoes, sliced thin
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
2 cups soft breadcrumbs
1 cup of shredded sharp cheddar cheese
1 tablespoon butter, soften

Steps:

  • Arrange one layer of tomatoes in the bottom of 1 ½ quart casserole.
  • Sprinkle with sugar, salt and pepper 1/3 of bread crumbs and 1/3 cheese.
  • Repeat layers twice omitting the cheese from the top.
  • Dot butter over the bread crumbs on top.
  • Cover and bake at 400 degrees for one hour.
  • Add remaining cheese, bake uncovered until cheese melts.

GREEN TOMATO LASAGNA



Green Tomato Lasagna image

Bubbly with cheese and warm from the oven, this may become a family favorite! A great way to use green tomatoes. You may use the tomato sauce recipe provided or use your own or storebought. Feel free to add onion, garlic, peppers, etc. to get more veggies in. Adapted from Country Living magazine(August 1995).

Provided by Sharon123

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 24

2 tablespoons olive oil
2 garlic cloves, chopped
1 medium onion, chopped
2 tablespoons red wine
1/2 teaspoon dried basil leaves
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
tomato sauce
3 tablespoons milk
2 large eggs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup all-purpose flour
2 cups french breadcrumbs
2 lbs medium green tomatoes (cut into 1/4 inch slices)
2 tablespoons olive oil
1 (16 ounce) container cottage cheese
2 tablespoons parmesan cheese, grated
1 (16 ounce) package lasagna noodles, cooked
8 ounces shredded mozzarella cheese

Steps:

  • Prepare tomato sauce, set aside.
  • In a small bowl combine milk, 1 egg, 1/4 teaspoons salt, and 1/4 teaspoons pepper. Place the flour in a pie plate or shallow bowl. and bread crumbs in another pie plate.
  • Dip tomato slices in flour; then dip the floured slices in the milk/egg mixture and immediately into the bread crumbs to coat.
  • In a large skillet, heat the oil. Fry the tomato slices in hot oil until browned; drain on paper towels.
  • In a medium bowl, combine cottage cheese, Parmesan cheese, the remaining egg, the remaining 1/4 teaspoons slat, and 1/4 teaspoons pepper.
  • Heat oven to 350*F.
  • In a 9" square baking pan, spread a thin layer of tomato sauce to coat bottom.
  • Place one third of lasagna noodles, side by side, in a single layer over sauce to cover bottom of pan.
  • Place half of fried tomatoes in a single layer over noodles; cover with a layer of sauce.
  • Top sauce with another layer of noodles then evenly spread the cheese mixture over the noodles.
  • Top cheese layer with remaining noodles and remaining fried tomatoes.
  • Spoon remaining sauce over tomatoes and sprinkle with the mozzarella cheese.
  • Place the baking pan on a cookie sheet. Bake 30-35 minutes or until cheese melts and sauce is bubbly.
  • Cool in pan on wire rack 5 minutes. Serve immediately. Enjoy!

Nutrition Facts : Calories 849.4, Fat 27.1, SaturatedFat 9.4, Cholesterol 108.3, Sodium 1341.1, Carbohydrate 111.9, Fiber 8.9, Sugar 13.8, Protein 40.2

FRIED GREEN TOMATOES WITH SPICY RANCH DRESSING



Fried Green Tomatoes with Spicy Ranch Dressing image

Provided by Kardea Brown

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

1 cup all-purpose flour
1 tablespoon Miss Brown's House Seasoning, recipe follows
2 large eggs, lightly beaten
2 tablespoons buttermilk
2 cups panko
Canola oil, for frying
3 green tomatoes, cut into 1/3-inch-thick slices
Kosher salt
Spicy Ranch Dressing, recipe follows
1/2 cup of your favorite ranch dressing
1 tablespoon sriracha
1 tablespoon sour cream
1 teaspoon sweet paprika
Kosher salt and freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Stir together the flour and 1 teaspoon of the House Seasoning in a shallow pie plate or baking dish. In a separate baking dish, whisk together the eggs and buttermilk. In a third baking dish, stir together the panko and remaining 2 teaspoons House Seasoning.
  • Pour enough oil to come 1 inch up the sides of a large cast-iron skillet and heat to 375 degrees F over medium-high heat.
  • Working with one tomato slice at a time, dredge the in the flour mixture, shaking to remove any excess. Dip in the egg wash, letting any excess drip off. Coat in the panko mixture and then place on a plate. Repeat with the remaining tomato slices. Working in batches, fry the tomatoes until golden brown, about 3 minutes per side. Drain on a wire rack set in a sheet tray and sprinkle with salt while still hot. Serve warm with Spicy Ranch Dressing.
  • Stir together the ranch dressing, sriracha, sour cream and paprika in a small bowl. Season with salt and pepper.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

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