Fried Green Tomatoes Dipping Sauce Paula Deen Recipes

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

Ingredients

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.

FRIED GREEN TOMATOES

Fried Green Tomatoes image

Provided by Trisha Yearwood

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 quarts vegetable oil, for frying
1 1/2 cups all-purpose flour
1 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon freshly cracked black pepper
1/2 cup buttermilk
4 large eggs
2 cups yellow cornmeal
1 cup panko breadcrumbs
4 green tomatoes (about 1 pound), sliced 1/4 inch thick
1 cup mayonnaise
1/4 cup hot vinegar peppers, drained and finely chopped, plus 2 tablespoons hot vinegar pepper juice
2 teaspoons sweet paprika
1 teaspoon granulated sugar
1/2 teaspoon kosher salt

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.

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