Fried Green Tomatoescooks Country Recipes

COUNTRY FRIED GREEN TOMATOES

Steps:

• 1. IN A BOWL COMBINE ALL DRY SEASONINGS WITH FLOUR MIX UP THROUGHLY
• 2. IN A MED. BOWL BEAT EGGS AND MILK TOGETHER
• 3. IN A DEEP SKILLET HEAT OIL UNTIL HOT
• 4. DIP EACH TOMATO SLICE IN THE EGG BATTER ,THEN COAT EACH SIDE WITH FLOUR MIXTURE. NOW PLACE INTO HOT OIL ,BROWN BOTH SIDES ,PLACE ON A DISH LINED WITH PAPER TOWEL TO DRAIN ...ENJOY

SIMPLE COUNTRY FRIED GREEN TOMATOES

Steps:

• 1. Slice tomatoes thinly, about 1/8" thick, set aside.
• 2. In a small bowl, add milk and egg. Beat with whisk or fork until smooth. In a shallow bowl or plate mix together flour and cornmeal.
• 3. Dip tomatoes in milk mixture and then coat each side as evenly as possible with flour mixture, set aside. If you start to run out of your flour mixture, go ahead and add some more.
• 4. Pour about 1/2" of vegetable or canola oil in a heavy skillet and heat until very hot, about 350 degrees. Once the oil is hot, add some of the tomato slices. Cook on one side for about two to three minutes or until golden, then carefully turn to brown the other side. Do this in batches, so as not to over crowd your skillet.
• 5. When both sides are golden brown, remove from pan and place on a rack to cool (I use a cookie cooling rack with aluminum foil underneath as shown in the picture). Do not cool on paper towels or the tomatoes will become soggy. Repeat the process with each batch.
• 6. Add salt and pepper to taste and serve hot with your favorite sauce. My husband loves them with a copy cat recipe Outback Steakhouse bloomin' onion sauce. I just love them plain.

FRIED GREEN TOMATOES

Steps:

• In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in another bowl, and the beaten eggs in a third bowl.
• Melt the butter in a large skillet over medium heat. Dip each tomato slice in the egg to coat, then in the flour mixture. Dip the floured tomato slice back into the egg, and then into the cracker crumbs. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 to 5 minutes per side. Add more butter to the pan, if necessary. Serve hot!

FRIED GREEN TOMATOES(COOK'S COUNTRY)

Steps:

• Place tomatoes on paper towel-lined rimmed baking sheet. Cover with more paper towels, let sit for 20 minutes, and pat dry. Meanwhile, process 1/3 cup cornmeal in blender until very finely ground, about 1 minute. Combine processed cornmeal, remaining 1/3 cup cornmeal, flour, salt, pepper, and cayenne in shallow dish. Whisk buttermilk and egg together in second shallow dish.
• Working one at a time, dip tomato slices in buttermilk mixture, then dredge in cornmeal mixture, pressing firmly to adhere; transfer to clean baking sheet.
• Heat oil in 12-inch skillet over medium-high heat until 350 degrees. Fry 4 tomato slices until golden brown, 2 to 3 minutes per side. Drain on wire rack set in baking sheet. Bring oil back to 350 degrees and repeat with remaining tomato slices. Serve.
• **TIP: To keep the tomatoes from weeping as they fry (which will loosen the coating), let them sit between paper towels for 20 minutes and then press dry.

FRIED GREEN TOMATOES

Steps:

• Wash and slice your tomatoes into thick slices, not less than 1/4-inch, not more than 1/2-inch.
• Heat plenty of lard or vegetable oil over medium heat in your favorite thick-bottomed skillet.
• In the meantime, set flour aside in a small bowl or plate. Whisk eggs in another, and use the third plate for cornmeal.
• Dip the tomato slices first in flour, then the egg mixture, lastly in the cornmeal. Make sure the last layer is nice and thick for a spectacular crunch.
• Once the lard/oil is hot, place the coated tomatoes one by one into the hot fat and fry until they are golden brown. If they cook too fast, they will be crunchy inside and out. So, don't rush. Cook them slowly enough, about 3 minutes on the first side, before flipping.
• When done frying, place them on a wire rack to chill.

FRIED GREEN TOMATOES

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.

RANCH FRIED GREEN TOMATOES

Steps:

• Whisk egg and milk together in a bowl. Mix cornmeal, ranch dip mix, black pepper, and salt in a separate bowl.
• Heat vegetable oil in a large skillet over medium-high heat. Oil should be about 1/2 inch deep.
• Dip tomato slices in egg mixture; coat each slice with the cornmeal mixture. Place tomatoes in the hot oil; fry until golden brown, 3 to 4 minutes per side. Remove with a slotted spoon and transfer to a paper towel-lined plate. Season with salt and black pepper.