Fried Green Tomatoes Okra Recipes

FRIED OKRA WITH TOMATOES

Steps:

• In a large bowl combine buttermilk and okra and let sit for 5 minutes
• In a large cast iron skillet, heat peanut oil over high heat to 375 degrees F.
• In a large bowl add the corn muffin mix. Using a slotted spoon remove the okra from the buttermilk and place it into the bowl with the corn muffin mix. Gently toss making sure all okra is well coated.
• Carefully add half the breaded okra to skillet and fry for about 6 minutes, or until golden brown. Use a slotted spoon to remove okra to the paper towel lined plate. Fry remaining okra.
• While okra is frying, in a large saucepan, combine diced tomatoes and chiles, tomato paste and Creole seasoning. Heat through over medium heat. Stir in heavy cream, season with salt and pepper and bring to a simmer. Remove to plate and top with fried okra. Serve immediately.

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.

PANKO FRIED GREEN TOMATOES

Steps:

• In three separate shallow bowls, place the flour, eggs and bread crumbs. Dip tomatoes in flour, then in eggs; coat with bread crumbs., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry tomatoes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Sprinkle with salt. Serve immediately.

OKRA AND TOMATOES

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through.
• Garnish with crumbled bacon, if desired.

COUNTRY-FRIED OKRA AND GREEN TOMATOES

Steps:

• Combine okra and tomato in a bowl.
• Season with the salt and pepper.
• Mix the cornmeal and flour and toss the veggies in this mixture until coated.
• Heat oil in a large skillet over mediun-high heat.
• Add okra and tomatoes.
• Cook, stirring and turning occasionally, until crisp and browned- about 15-20 minutes.
• Remove okra and tomatoes to a serving platter which has been covered with a paper towel to drain.
• Serve and heat while hot.

FRIED GREEN TOMATOES & OKRA

Steps:

• Whisk together buttermilk and egg.
• Combine cornmeal, 1/8 teaspoon salt, and pepper.
• Dip okra and tomatoes, in batches into buttermilk mixture; coat in cornmeal mixture.
• Into dutch oven pour oil to a depth of 3 inches and heat to 375 degrees.
• Fry okra and tomato, in batches, 4 minutes on each side or until golden brown. (Turning too soon will cause breading to fall off).
• Drain on paper towels; sprinkle with salt.
• *red tomatoes can be substituted for green tomatoes if desired.