Cajun Seasoned Fried Green Tomatoes Recipes

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BAKED FRIED GREEN TOMATOES



Baked Fried Green Tomatoes image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup all-purpose flour
1 1/2 teaspoons fine sea salt
1 1/2 teaspoons Cajun or Creole seasoning
2 cups panko breadcrumbs
1 cup buttermilk
3 large unripe (green) tomatoes, sliced into 1/4-inch-thick slices
Nonstick cooking spray, for the tomatoes
1 clove garlic, minced
Fine sea salt
1 large egg yolk (from a pasteurized egg)
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
1/4 cup neutral oil, such as canola
1/2 teaspoon Cajun seasoning

Steps:

  • For the tomatoes: Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
  • In a large flat bowl or pie plate, whisk together the flour, 1/2 teaspoon of the salt and 1/2 teaspoon of the Cajun seasoning. Put the breadcrumbs into a second pie plate and season with the remaining 1 teaspoon salt and 1 teaspoon Cajun seasoning. Pour the buttermilk into a third pie plate. Pat the tomato slices dry with a paper towel. Dredge them first in the flour mixture, shaking off any excess, then in the buttermilk, and then finally in the panko, patting to coat completely. Place onto the lined sheet pans, spaced about 1 inch apart. Spray the tops lightly with nonstick spray.
  • Bake for about 15 minutes, then flip the tomatoes, spray the tops lightly with nonstick spray, rotate the pans and bake until golden brown, an additional 15 minutes.
  • For the Cajun-spiced aioli: Meanwhile, sprinkle the minced garlic with salt and use the back of a knife to press it into a paste. Add the garlic and egg yolk to a stainless steel bowl along with the lemon juice and Dijon mustard; whisk to combine. Combine the oils in a container with a spout that will allow for easy controlled pouring. While whisking constantly, slowly add the oil in a slow steady stream (see Cook's Note). Stir in the Cajun seasoning and add salt to taste.
  • Serve the tomatoes on a platter with a bowl of the Cajun-spiced aioli.

PERFECT FRIED GREEN TOMATOES



Perfect Fried Green Tomatoes image

I have been making fried green tomatoes for over 35 years, taught by my grandmother who is from down south. Over the years I have tried and made fried green tomato recipes and this is the one that is perfect. Cajun ranch sauce goes perfect with this crispy on the outside but smooth and creamy on the inside tomato.

Provided by Crystal Bodyroc McGlown

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 40m

Yield 5

Number Of Ingredients 14

4 green tomatoes, cut into 1/4-inch slices
salt and ground black pepper to taste
1 cup all-purpose flour
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
1 cup buttermilk
1 cup cornmeal
1 teaspoon dried parsley
1 teaspoon paprika
½ teaspoon cayenne pepper
2 cups canola oil, or as needed
½ cup ranch dressing
2 tablespoons Cajun seasoning
2 teaspoons hot pepper sauce

Steps:

  • Season tomato slices with salt and pepper.
  • Combine flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow bowl. Pour buttermilk in a second shallow bowl. Mix cornmeal, parsley, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper in a third shallow bowl.
  • Dredge each tomato slice in the flour mixture to coat, dip into the buttermilk, and finish by pressing each side of the tomato into the cornmeal mixture to coat. Lay coated tomato slices onto a baking sheet; rest to let tomatoes absorb flavor of coating, 10 to 15 minutes.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Gently drop tomato slices into the hot oil and cook until golden brown and floating, 2 to 3 minutes. Drain on a plate lined with paper towel.
  • Whisk ranch dressing, cajun seasoning, and hot pepper sauce together in a small bowl; serve with the fried tomato slices.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 51.7 g, Cholesterol 8.5 mg, Fat 22.9 g, Fiber 3.7 g, Protein 8.2 g, SaturatedFat 3.4 g, Sodium 1876.6 mg, Sugar 7.8 g

BEST FRIED GREEN TOMATOES



Best Fried Green Tomatoes image

You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.

Provided by Diana Swenson-Siegel

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 20m

Yield 4

Number Of Ingredients 9

4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying

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.

Nutrition Facts : Calories 510 calories, Carbohydrate 56.3 g, Cholesterol 95.4 mg, Fat 27 g, Fiber 4.6 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 1136 mg, Sugar 9.9 g

FRIED GREEN TOMATO BENEDICT WITH EASY CAJUN HOLLANDAISE



Fried Green Tomato Benedict with Easy Cajun Hollandaise image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 22

2 teaspoons fresh thyme
1 1/2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne
1/4 teaspoon celery salt
Freshly ground black pepper
2 to 3 large green tomatoes
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
1/4 cup milk
2 large eggs
1/2 cup yellow cornmeal
1/2 cup panko breadcrumbs
Vegetable oil, for shallow frying
10 tablespoons unsalted butter
1 tablespoon lemon juice
5 large egg yolks
2 teaspoons distilled white vinegar
8 large eggs
8 slices Black Forest ham
2 scallions, thinly sliced

Steps:

  • For the Cajun seasoning: Add the thyme, paprika, garlic powder, onion powder, cayenne, celery salt and some pepper to a small bowl and stir to combine. Reserve for the tomatoes and hollandaise.
  • For the green tomatoes: Preheat the oven to 200 degrees F.
  • Slice the tops and bottoms off of the tomatoes and discard. Slice the tomatoes into eight 1/2-inch-thick slices total.
  • In a medium bowl, combine the flour, some salt and pepper and 2 teaspoons of the Cajun seasoning. Add the tomato slices and toss to coat.
  • Whisk together the milk and eggs in a medium bowl. Combine the cornmeal and breadcrumbs in another medium bowl.
  • Working with one slice of tomato at a time, shake off the excess flour mixture, then dip in the egg mixture to coat. Let the excess egg drip off, then add to the cornmeal mixture and turn to coat. Place on a platter and repeat with the remaining tomatoes.
  • Add about 1/4 inch of oil to a cast-iron skillet and heat over medium-high heat until it shimmers.
  • Add half of the tomatoes and fry, turning once, until golden brown on both sides, 1 1/2 to 2 minutes per side. Transfer to a paper towel-lined baking pan and fry the remaining tomatoes. Sprinkle with salt to taste if desired. Transfer the baking pan with the tomatoes to the oven to keep warm while you prepare the rest of the dish.
  • For the hollandaise: Fill a blender with hot water. Melt the butter in a small saucepan over medium heat and let the solids sink to the bottom. Pour the water out of the blender and dry it. Combine the lemon juice, egg yolks and 1 tablespoon of the Cajun seasoning in the blender and blend on medium speed until lightened. With the motor running, slowly add the melted butter to the blender, leaving the solids in the pan. Increase the blender speed to high for a few seconds to thoroughly combine. Add a little bit of hot water to thin the sauce to a nice, spoonable consistency. Set the blender canister by the stove to keep warm.
  • For the eggs: Fill a wide, shallow pot with about 3 inches of water. Bring to a brisk simmer and add the vinegar. Crack 4 of the eggs into separate small bowls or ramekins, then gently slide the eggs into the simmering water. Cook at a gentle simmer until the whites are set but the yolks are still runny, 2 to 3 minutes. Gently remove the eggs from the water with a slotted spoon or spider and place on a paper towel-lined plate to drain. Repeat with the remaining 4 eggs.
  • Put 2 tomato slices onto each of 4 plates and top each tomato slice with a slice of ham and a poached egg. Spoon the hollandaise on top, sprinkle with the scallions and serve immediately.

ANOTHER FRIED GREEN TOMATO RECIPE



Another Fried Green Tomato Recipe image

My grandma emma got me hooked on fried green tomatoes when I was really little. Now I make them for our family. You can add some cajun seasoning to the paprika and add more or less paprika as you wish. Also I put cornmeal because it didn't recognize drakes fry mix. I use drakes and luv it, gives it a nice crispy tomato.

Provided by faith58

Categories     Low Protein

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

1 cup canola oil, to fry in
3 medium green tomatoes, sliced thin
3/4 cup milk
1 1/2 cups cornmeal (I use drakes fry mix but wouldn't let me put that)
1 teaspoon paprika
1 dash salt

Steps:

  • Cut your tomatoes that are chilled. Heat the canola oil.
  • Add your drakes crispy fry mix and paprika together.
  • Dip your tomatoes in milk and dip in your drakes.
  • Fry the tomatoes in the canola oil for a few minutes until crispy. I turn them over a couple times.
  • I pat the oil with a paper towel and put a dash of salt on them.

Nutrition Facts : Calories 1398.8, Fat 116.1, SaturatedFat 10.4, Cholesterol 12.8, Sodium 178.7, Carbohydrate 84.6, Fiber 9.1, Sugar 8.1, Protein 12.8

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