Fried Green Tomatoestennessee Style Recipes

SOUTHERN FRIED GREEN TOMATOES

Steps:

• Slice tomatoes into 1/4- 1/2 inch slices.
• Place tomatoes on several layers of paper towels.
• Mix together salt, sugar, black pepper & basil in a small bowl.
• Sprinkle tomatoes generously with spice mixture ( may not need all of it) and let sit for about 10-15 minutes to allow the extra tomato juices to drain out.
• Meanwhile, prepare your dipping station! In one bowl, add the flour.
• In another bowl mix together the buttermilk and egg.
• In the last bowl, mix together the bread crumbs and yellow cornmeal.
• Start by dipping the tomato slices into the flour on both sides and shaking off the excess flour. (be sure to get the sides as well)
• Lay the slices into the egg mixture until both sides are coated with the mixture and flour no longer shows.
• Place the tomato slices into the breadcrumb mixture and press to coat both sides evenly.
• Let tomatoes sit for about 5 minutes to allow the coating to set.
• Heat oil in a skillet until hot. (Do a test with a bread crumb first to make sure the oil is at the right temperature. The breadcrumb should begin to fry evenly immediately when placed in the oil.)
• Place tomatoes into the skillet, without crowding the pan.
• Fry each side for about 4-5 minutes until golden brown.
• Place on a cooling rack with paper towels below to absorb the excess oil that drips off.
• Serve hot.

SUSAN'S FRIED GREEN TOMATOES

Steps:

• 1. Slice your tomatoes evenly so they cook evenly. I do not cook the stem and blossom ends. Pat the slices dry with paper towels and discard any loose seeds.
• 2. Stir together the flour, salt, lemon pepper, and cayenne pepper, and place it in a shallow bowl. Whisk together the egg, egg whites, and evaporated milk and place in another shallow bowl. Combine the breadcrumbs and parmesan cheese well and place on a plate.
• 3. Heat the oil (about 1/2" deep) in a skillet over medium high heat. You want to cook them hot so they brown nicely. Do not crowd them or they won't brown.
• 4. Dip the tomato slices first in the flour and shake off excess. Give them a quick dip in the egg mixture. Then press them onto the breadcrumb mixture, first on one side, then the other. Do not coat the outside edges. Place them on a sheet of waxed paper until all are coated. If there are crumbs left, you can press them again into the mixture if desired. Do not coat too thickly.
• 5. When oil is hot, fry 2-3 tomato slices at a time, waiting for oil to reheat after placing each tomato in the pan. Cook until golden brown on one side, then carefully turn with thin spatula or fork to cook the other side. Drain on paper towels. Keep warm in a foil-lined pan in a slow oven (250 degrees) until all are cooked.
• 6. In the leftover cooking oil, I usually fry okra. Slice the okra about 1/2" thick. Shake it in a bag with equal parts flour and cornmeal with salt and pepper. Drop a few pieces at a time into the hot oil. Cook and turn until browned nicely - do not overcook - and drain on paper towels.
• 7. TIP: you will need to keep adjusting your burner temperature to prevent burning but to maintain correct hot temperature. Some say you can use an electric skillet at 370 degrees, but I don't have one and I'm used to doing it this way. I use my cast iron skillet.

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 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.

FRIED GREEN TOMATOES,TENNESSEE STYLE

Steps:

• 1. In a medium bowl, add tomato slices and coat with buttermilk; chill for 20 minutes.
• 2. While tomatoes are soaking, mix together coating ingredients in another medium size bowl.
• 3. Remove tomatoes from buttermilk--do not throw away buttermilk.
• 4. Coat each tomato slice in coating mixture; set aside.
• 5. Now in remaining buttermilk mixture add egg; beat well,then return each coated tomato to buttermilk, making sure each side is well coated.
• 6. Return to coating mix one more time coating both sides.
• 7. In a medium size skillet over medium high, heat 1/4 cup vegetable oil till hot but not smoking, fry on both sides until coating is golden brown.

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.

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.

FRIED GREEN TOMATOES, TENNESSEE STYLE

Steps:

• In a medium bowl, add tomato slices and coat with buttermilk; chill for 20 minutes.
• While tomatoes are soaking, mix together coating ingredients in another medium size bowl.
• Remove tomatoes from buttermilk--do not throw away buttermilk.
• Coat each tomato slice in coating mixture; set aside.
• Now in remaining buttermilk mixture add egg; beat well.
• Return each coated tomato to buttermilk, making sure each side is well coated.
• Return to coating mix one more time coating both sides.
• In a medium size skillet over medium high, heat 1/4 cup vegetable oil till hot but not smoking.
• Fry on both sides until coating is golden brown.

SARAH'S FRIED GREEN TOMATOES

Steps:

• Put tomato slices in a colander to drain excess liquid. Discard end slices of tomatoes.
• Whisk milk and egg together in a bowl. Stir flour, cornmeal, panko, salt, onion powder, garlic powder, black pepper, and cayenne pepper together in a separate bowl.
• Gently press a tomato slice into the flour mixture to coat and shake to remove excess flour. Dip into the beaten egg, then press again into the flour mixture. Keep breaded tomatoes on a plate while breading the rest; do not stack.
• Pour enough olive oil into a large skillet to reach about 1/2 inch deep. Place skillet over medium heat and heat oil until hot but not smoking. Cook 4 to 5 tomato slices at a time in the hot oil until browned on the bottom, 2 to 3 minutes; turn tomatoes and continue cooking until browned on the other side, 2 to 3 minutes more. Reheat oil between batches, adding more oil as needed to maintain 1/2-inch depth.