Beer Battered 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.

BEER BATTERED FRIED GREEN TOMATOES

Steps:

• Put slices of green tomato on a clean kitchen towel. Dab them on both sides to get them as dry as possible. (The drier they are, the easier the batter will stick.)
• Pour about a half inch to an inch of oil into a skillet and let it heat.
• Meanwhile, mix the batter together in a small mixing bowl. Combine flour, cornstarch, baking powder, dried oregano, granulated onion, and granulated garlic.
• Make a well in the center of the flour. Pour in the beer and water and mix together until thoroughly combined.
• Dip each slice of tomato into the batter. Fully coat it with the batter. If the batter won't stick to the tomatoes, make sure they are completely dry. If necessary, put out a plate with a Tablespoon of cornstarch, and lightly coat them on each side.
• Test the oil to see if it's hot enough for frying. Put a dollop of batter into the skillet. If bubbles rapidly form around it, the oil is hot enough. (If you have a thermometer, you want your oil to be between 325 to 350 degrees.)
• Put some of the slices into the oil, being careful not to overcrowd. You'll definitely need to work in batches. Fry the slices until they are golden, about three minutes on each side.
• Place the tomato slices on a clean kitchen towel covered plate. While they are still hot, generously shake Slap Ya Mama seasoning salt over them (or use your preferred Cajun seasoning salt). Move the fried green tomatoes to a serving platter and finish with a generous drizzle of vegan sriracha mayo, if using.

BEER-BATTER FRIED GREEN TOMATOES

Steps:

• Arrange tomatoes on piece of wax paper; salt and pepper both sides, using 1 teaspoon of the salt and the pepper.
• Combine flour, baking powder, baking soda and remaining 1 teaspoon salt in medium-size bowl. Remove 1/2 cup of the mixture to a piece of wax paper.
• Dip both sides of tomatoes in the 1/2 cup of flour mixture. Stir beer and lemon juice into remaining flour mixture. (Mixture will foam.) Stir until the consistency of pancake batter.
• Heat oil in large skillet. Dip tomatoes into batter and saute half at a time in hot oil until golden, about 3 minutes on each side. Keep warm in oven while sauteeing remaining tomatoes. Serve immediately.
• Makes 16 slices.

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.

HOW TO MAKE FRIED GREEN TOMATOES

Steps:

• Pick your tomatoes wisely. Look for tomatoes that are medium in size and firm--softer, older tomatoes tend to get a little mushy when fried. If you are picking your own green tomatoes, try to pick the ones that are just barely getting a hint of a pinkish hue. These are the best for frying because they are less bitter than fully green tomatoes and have a bit of that delicious red tomato flavor.
• Heat a medium sized skillet. Cast-iron skillets work really well for this recipe, but any heavy skillet will work as well. Add ¼ to ½ inches of cooking oil to the pan. You don't want to drown the tomatoes in oil so don't put much more than ½ inches of oil into your pan. For an extra boost of flavor, add three tablespoons of bacon grease to the oil and stir until it is relatively diluted. The bacon grease will give your tomatoes an extra dose of salty deliciousness.
• Wash the green tomatoes in cool water. Make sure to get rid of any dirt or foreign debris on the surface of the tomato. Pat them dry with paper towels and proceed to the cutting board. Patting them dry will make cutting them a bit easier.
• Slice the green tomatoes. For tomato slices that stay together best when fried, make 1⁄4 inch (0.6 cm) thick slices. For even sturdier appetizers, cut the tomatoes into thirds. If you are concerned that your tomatoes might be a little bitter (very green tomatoes can be) add a pinch of sugar each side of the slices. The sugar will cut the bitterness.
• Make the mixture you will use to dip your tomatoes in. There are many different recipes you can use. The most common one is to combine ½ cup of buttermilk with one large egg. Whisk the two ingredients together. If you do not have buttermilk, you can whisk three eggs together. If you want to add a bit of creaminess to the mixture, you can add a dash of milk.
• Make the crunchy coating for the slices. Again, there are several variations you can use for this part of the recipe. The most common is to use a ½ cup of cornmeal. Combine ¼ cup of flour with the ½ cup of cornmeal. Add one teaspoon of salt and a half teaspoon of pepper. Stir all of the ingredients together and set it aside. If you do not have cornmeal, you can use seasoned breadcrumbs (Italian or cracked pepper flavorings work well.) You could also crush up some crackers (Ritz work well) and set them aside in a bowl. The point is simply to add a bit of crunch to the fried tomatoes.
• Pour ¼ cup of flour into a bowl. Lay the tomatoes slices in the flour, coating both sides evenly. Once you have done this, lay the flour-coated slices in the buttermilk and egg mixture, making sure they are fully coated in the liquid. Once coated in the egg mixture, dredge them in the cornmeal mixture (or whatever crunchy coating you chose to use.) Make sure they get a generous dipping in the crunchy concoction.
• Fry the tomatoes. Place each coated slice into the hot oil in the skillet. Make sure to give each tomato enough space or else they might fuse together while they are getting fried. Fry them for three minutes on each side. A good way to know when they are done is to watch them until they develop a golden brown color. until golden brown.
• Remove them from the oil when they are golden brown. Use tongs to take each fried tomato out. Place them on a plate that has been covered with paper towels. The paper towels will absorb the grease that drips off of them, allowing them to become crunchy.
• Serve with salt and pepper and enjoy! Ranch also makes a great dipping sauce for these delicious fried treats.

BEER BATTERED FRIED GREEN BEANS

Steps:

• In a small bowl, mix mayo and wasabi paste until combined. Refrigerate until ready to serve.
• Heat 1-2 inches of oil in a large heavy bottomed pot (I use my dutch oven), over MED heat until it reaches 375 F degrees.
• Line a rimmed baking sheet with paper towels and top with a cooling rack. Set aside, close to your frying pot.
• In a mixing bowl, whisk together beer, flour, salt, pepper, garlic powder, and cayenne pepper. Dredge green beans in 1/2 cup flour, shaking off excess, then dip green beans in beer batter. Let excess batter drip off, then fry in batches, a few minutes per side, until golden brown.
• Remove green beans to prepared baking sheet. Repeat with remaining green beans.

FRIED GREEN TOMATOES RECIPE WITH COMEBACK SAUCE

Steps:

• Cut the tomatoes into ¼" slices.
• In one large mixing bowl whisk together the buttermilk, egg and hot sauce. In another medium mixing bowl whisk together the cornmeal and flour then season with salt and pepper.
• Add the tomatoes to the buttermilk mixture and let sit for about 10 minutes.
• Add enough oil to a large cast iron skillet to fill 1" up the side of the pan. Heat the oil to 375ºF (190ºC).
• Working in batches, add tomatoes to the cornmeal batter and coat on both sides, pressing gently to adhere the cornmeal.
• Shake excess batter off the tomatoes and add to the skillet, frying until golden brown on both sides, about 3 to 4 minutes total.
• Remove to a paper towel lined plate to drain. Repeat with the remaining tomatoes until all have been fried.
• In a small bowl whisk together the mayonnaise, sriracha, ketchup, oil, onion, garlic, Worcestershire, mustard and pepper until combined.
• Cover and refrigerate until ready to use. This sauce can be made up to 2 weeks in advance.
• Serve the tomatoes hot with the sauce for dipping.