Fried Green Tomatoes Just Like Granny S Recipes

FRIED GREEN TOMATOES

Steps:

• In a mixing bowl, combine the flour, cornmeal, salt, pepper, and buttermilk. Use a fork to mix the ingredients into a pancake-like batter. Use more buttermilk to thin the batter, if needed.
• Heat 2 inches of oil in a skillet until hot enough to fry. Dip tomato slices in batter, letting the excess batter drip back into the bowl. Put the dipped slices immediately into the frying pan. The oil should sizzle strongly but not pop when the tomatoes hit the oil-- if the oil pops or splatters, it's too hot. Let it cool down a bit before proceeding.
• Fry the tomato slices in batches of 4 or 5 at a time (don't crowd the pan) for 2-3 minutes per side, turning carefully with tongs when the coating turns golden brown.Transfer to a colander or wire cooling rack to drain. To keep the tomatoes from getting soggy before they're served, Fannie suggest standing them up like wheels in the serving dish instead of stacking them.
• To make the sauce, whisk together the mayonnaise, ketchup, and cayenne in a bowl. Taste and season more, if needed. Serve sauce over the fresh fried green tomatoes.Fried green tomatoes are best eaten fresh out of the frying pan, they will become soggy fast if you don't enjoy them within a few minutes of frying.

SOUTHERN FRIED GREEN TOMATOES RECIPE

Steps:

• In a large shallow bowl combine flour and spices. Whisk or stir to combine and set aside.
• .Use a mandoline slicer or a sharp knife and cutting board to slice each tomato into 1/4 inch pieces (no larger). Lay the sliced green tomatoes out on a large cookie sheet or plate and sprinkle with salt and pepper.
• Next dredge each slice in the flour mixture until coated shaking off the excess. Return to the cookie sheet and let sit for 5 minutes. After 5 minutes the tomatoes will begin to soak up some of the flour mixture. Once this happens dredge the tomatoes through the flour mixture a second time shaking off the excess.
• Add vegetable oil to a large deep skillet and heat over medium heat. You want the oil about an inch deep. Once the oil is shimmering, add your green tomatoes in and fry for 3-5 minutes per side until they are brown and crispy.
• Once golden brown remove from the oil and place on a paper towel lined plate and continue to fry in batches until all the tomatoes are fried. Serve warm with hot mayo sauce.

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.

CRISPY FRIED GREEN TOMATOES

Steps:

• Slice green tomatoes 1/4 inch thick. If you prefer your fried green tomatoes super-crispy, slice them a little thinner.

EASY SOUTHERN FRIED GREEN TOMATOES

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.

BUTTERMILK FRIED GREEN TOMATOES

Steps:

• In a bowl, mix together the eggs and buttermilk.
• Whisk in the 1 TBS flour, 1/2 the salt and 1/2 the pepper.
• Soak the tomatoes in this liquid for about half an hour.
• Whisk together the remaining flour, salt and pepper.
• Heat about 1 inch of oil to 350*F in a heavy skillet.
• (I use my cast iron one).
• Dredge the tomato slices, one at a time in the seasoned flour, shaking off any excess.
• Fry the slices in hot oil.
• Do NOT crowd.
• (slices should not overlap as they cook).
• Fry each side until it begins to turn brown.
• Turn in the oil and fry until golden brown and crisp.
• Drain on paper towel.
• Salt to taste.
• Serve with tomato chutney.
• Yummy!

PANKO FRIED GREEN TOMATOES AND MUSHROOMS

Steps:

• Brown the mushrooms in a heated skillet with the butter, remove mushrooms when they are browned and set aside.
• Beat the egg, milk & hot sauce together.
• Mix some salt & pepper with the Panko crumbs.
• Lightly dust the tomato slices with flour.
• Dip the dusted slices of tomato into the egg and then the crumbs, coating both sides.
• Heat oil over medium heat.
• Brown one side of the slices, flip, add mushrooms back into the pan and brown the other side - total time for tomatoes 7 minutes.

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.