Fried Green Tomato Wedges 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 TOMATO WEDGES

Steps:

• In a medium shallow bowl, combine the cornmeal, salt, black pepper, and cayenne pepper; set aside. In another shallow bowl, whisk together the buttermilk, eggs, and lime juice (the mixture may appear curdled); set aside.
• In a large cast-iron or heavy skillet, pour oil to a depth of 1/2 inch; heat until a deep-fry thermometer measures 375 degrees. Meanwhile, working in batches, dip tomatoes in buttermilk mixture, then in cornmeal mixture. Set aside on a large plate; repeat with remaining tomatoes.
• Fry tomatoes, working in batches, until golden brown, about 1 minute on each side. Drain on a paper-towel-lined plate. Season with salt while hot. Serve warm with basil-lime mayonnaise.

AIR FRYER FRIED GREEN TOMATOES

Steps:

• Season tomato slices with salt and pepper.
• Set up a breading station in 3 shallow dishes: pour flour into the first dish; stir together buttermilk and eggs in the second dish; and mix breadcrumbs, cornmeal, garlic powder, and paprika together in the third dish.
• Dredge tomato slices in flour, shaking off the excess. Dip tomatoes into the egg mixture, and then into the bread crumb mixture, making sure to coat both sides.
• Preheat the air fryer to 400 degrees F (200 degrees C). Brush the fryer basket with olive oil. Place breaded tomato slices in the fryer basket, making sure they do not touch each other; cook in batches if necessary. Brush the tops of tomatoes with olive oil.
• Cook for 12 minutes, then flip the tomatoes and brush again with olive oil. Cook until crisp and golden brown, 3 to 5 minutes more. Remove tomatoes to a paper towel-lined rack to keep crisp. Repeat with remaining tomatoes.

FESTIVE TOMATO WEDGES

Steps:

• Place tomato wedges in a large bowl. Place remaining ingredients in a blender; cover and process until blended. Pour dressing over tomatoes and toss gently. Chill before serving.

MAWMAW'S SIMPLE FRIED GREEN TOMATOES

Steps:

• Place tomato slices in a bowl of ice water; soak for about 5 minutes.
• Heat about 1/2 inch of canola oil in a large skillet over medium-low heat.
• Combine cornmeal and flour in a bowl.
• Remove tomato slices from ice water, one at at time, and coat lightly in the cornmeal mixture; shake off any excess. Place in the hot oil.
• Cook tomato slices, working in batches, until edges are golden brown, about 4 minutes per side. Remove with a slotted spoon and place on a paper towel-lined plate. Sprinkle lightly with salt.

QUICK FRIED GREEN TOMATOES

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.