Moms Fried Red Tomatoes Recipes

CRISPY FRIED TOMATOES

Steps:

• Assemble all the ingredients to make fried tomatoes.

NANA'S FRIED RED TOMATOES

Steps:

• Cut out stem (/core) of tomatoes; slice into 1/4 to 1/2 inch slices crosswise.
• Set up a dredging station with one container flour, a second with the beaten egg and water, and a third with the bread crumbs.
• Cover bottom of frying pan with oil and add 1 Tablespoon butter to melt. Heat until butter sizzles.
• Dredge tomato slice in flour on both sides, shake off excess, dip in egg wash, then in breadcrumbs covering each side well. (If desired, repeat egg/breadcrumb dip and layer - I always do!)
• Place the breaded tomato slice in frying pan and fry a few minutes until golden brown on one side; flip and brown the other side. Don't overcrowd the pan; fry in batches if need be.
• Remove from pan to paper-lined tray to remove excess grease, place on serving plate. You can keep warm in the oven set to 190F degrees if frying a lot at one time and you must do them in batches.
• Sprinkle with salt and pepper to taste. My Nana always sprinkled a pinch of granulated sugar on top before serving.

FRIED RED TOMATOES WITH GRAVY

Steps:

• In a large skillet heat oil over medium heat. Sprinkle seasoning salt on both sides of tomato slices, then dredge in the 1/2 cup of flour. Place tomatoes in the hot oil and fry until golden brown, turning once. Keep tomatoes warm.
• Add the 2 tablespoons of flour to the oil and cook over medium heat, stirring until smooth, about one minute. Gradually pour in the half and half, stirring constantly until thickened. Stir in the brown sugar, salt and pepper. Spoon gravy over the tomato slices and serve immediately.

FRIED RED TOMATO SANDWICH

Steps:

• Pour vegetable oil into a skillet to a depth of about 1/4 inch and heat on high heat until hot.
• Break the egg into a bowl and whisk. Pour the cornmeal into a second bowl, add the cornstarch and some salt and pepper and mix.
• Dip the tomato slices first in the egg and then in the cornmeal mixture to coat completely. Add to the skillet and fry for 1 to 2 minutes a side.
• Spread both slices of bread with the mayo and sprinkle with salt and pepper. Pile the cooked tomatoes onto one of the bread slices. Place the basil leaves onto the second slice, then sandwich the slices. Cut in half and serve.

FRIED GREEN TOMATOES RECIPE

Steps:

• Slice tomatoes into ½ -inch thick slices. In a shallow dish, mix together flour, salt and pepper. Place the egg and buttermilk in a separate shallow dish, and the cornmeal in a third dish.
• One at a time, dip the tomato slices in the flour mixture, then into the egg mixture (shake off the excess), and then dredge in cornmeal. Place on a wire rack on top of a baking sheet and refrigerate for 15-30 minutes.
• Pour oil in a cast iron skillet or Dutch oven to a depth of about 1 inch. Heat oil over medium heat to a temperature of about 325 degrees F. Without crowding the skillet, fry tomatoes in batches until golden brown on one side (about 3 minutes). Then gently turn and continue cooking until golden on the other side. Remove to a paper towel-lined tray, season with salt and pepper, and serve immediately.

MOM'S FRIED RED TOMATOES

Steps:

• Cut tomatoes into thick slices. Put aside.
• Mix flour, salt and pepper in shallow dish for coating.
• Heat butter and olive oil in pan, until it's hot enough to fry inches.
• Pre-heat oven to warm setting. (Lowest setting).
• Coat tomato slices in flour mixture.
• Place in pan until gloden brown.
• Place on baking sheet and place in warm oven until ready to serve. (I think they taste better if put in the oven for a little bit because it crisps them up a bit.).

MOM'S FRIED GREEN TOMATOES

Steps:

• Slice the green tomatoes in thin slices.
• Dip the tomatoes in the flour.
• Heat the oil until hot.
• Fry until golden brown on each side making sure to season each side with salt & pepper.
• Remove from the oil when browned and season again with salt & pepper.