Zesty Fried Green Tomatoes Recipes

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.

ZESTY FRIED GREEN TOMATOES

Steps:

• Sprinkle both sides of tomatoes with salt; let stand for 10 minutes. In a shallow bowl, beat the eggs. In another shallow bowl, combine the cornmeal, cheese, flour and seasonings. Pat tomatoes dry. Dip in eggs, then coat with cornmeal mixture., In a large skillet, heat 1/4 cup oil over medium heat. Fry tomatoes, a few at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. Serve warm.

SPICY FRIED GREEN TOMATOES

Steps:

• In a bowl, mix the flour, black pepper, red pepper, garlic powder, eggs, and beer. The mixture should resemble pancake batter.
• Heat the oil in a skillet over medium heat. Dip tomato slices in the batter to coat, then fry in the skillet 5 minutes on each side, until golden brown. Eat while hot.

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.

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.

FRIED GREEN TOMATOES WITH SPICY RANCH DRESSING

Steps:

• Stir together the flour and 1 teaspoon of the House Seasoning in a shallow pie plate or baking dish. In a separate baking dish, whisk together the eggs and buttermilk. In a third baking dish, stir together the panko and remaining 2 teaspoons House Seasoning.
• Pour enough oil to come 1 inch up the sides of a large cast-iron skillet and heat to 375 degrees F over medium-high heat.
• Working with one tomato slice at a time, dredge the in the flour mixture, shaking to remove any excess. Dip in the egg wash, letting any excess drip off. Coat in the panko mixture and then place on a plate. Repeat with the remaining tomato slices. Working in batches, fry the tomatoes until golden brown, about 3 minutes per side. Drain on a wire rack set in a sheet tray and sprinkle with salt while still hot. Serve warm with Spicy Ranch Dressing.
• Stir together the ranch dressing, sriracha, sour cream and paprika in a small bowl. Season with salt and pepper.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

SPICY FRIED GREEN TOMATOES

Steps:

• In a bowl, mix the flour, black pepper, red pepper, garlic powder, eggs, and beer. The mixture should resemble pancake batter.
• Heat the oil in a skillet over medium heat. Dip tomato slices in the batter to coat, then fry in the skillet 5 minutes on each side, until golden brown.
• Eat while hot.