Canned 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.

QUICK FRIED GREEN TOMATOES

Steps:

• Slice tomatoes 1/4 in. thick. Sprinkle both sides with salt and lemon-pepper. Let stand for 20-25 minutes. Coat with cornmeal. In a large skillet, heat oil over medium heat. Fry tomatoes for 3-4 minutes on each side or until tender and golden brown. Drain on paper towels. Serve immediately.

CANNED GREEN TOMATOES

Steps:

• Slice green tomatoes into pint jars.
• Add 1/2 teaspoon salt to each jar.
• Cover with boiling water.
• Put lids on and put in water bath canner.
• Bring to boil and boil for 5 minutes.
• Remove from canner, tighten caps and cool on counter top.
• Can also use quart jars, adding 1 teaspoon salt.

FRIED GREEN TOMATOES

Steps:

• In a deep-fryer, preheat oil to 350 degrees F.
• Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:
• In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.
• In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.

FRIED GREEN TOMATOES

Steps:

• Trim 1/2-inch from the stem and blossom ends of tomatoes. Slice tomatoes 1/4-inch thick. Season tomato slices with 2 teaspoons salt and 1 teaspoon pepper; set aside.
• In a shallow bowl, whisk together eggs and milk; set aside. In a second shallow bowl, whisk together flour, 1/2-teaspoon salt, and 1/4-teaspoon pepper; set aside.
• Place panko in a shallow bowl along with cornmeal, remaining teaspoon salt, and 1/2-teaspoon pepper; stir to combine and set aside.
• Working with one tomato slice at a time, coat tomatoes with flour mixture, shaking off excess. Coat with egg mixture, followed by breadcrumb mixture. Transfer to a wire rack set over a parchment-lined baking sheet; repeat process with remaining slices.
• Heat 2 cups oil in a 10-inch skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place tomatoes into the heated oil in a single layer. Fry until golden, turning once, 2 to 3 minutes per side. Drain on a paper towel-lined baking sheet. After frying half of the tomato slices, discard oil and heat remaining 2 cups oil in skillet; continue frying remaining tomato slices. Serve tomatoes immediately with aioli.

EASY SOUTHERN FRIED GREEN TOMATOES

Steps:

• Line a baking sheet with waxed paper.
• Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper.
• Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer.
• Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.

OLD-FASHIONED FRIED GREEN TOMATOES

Steps:

• In a bowl, combine the flour, cornmeal, cheese, oregano, salt and pepper. Coat tomato slices with flour mixture. , In a large skillet, heat oil over medium. Fry tomatoes for 2-3 minutes on each side until tender and lightly browned. Drain on paper towels. Serve immediately.

FRIED GREEN TOMATOES

Steps:

• Heat one tablespoon of the oil in a large skillet. Add the onions and saute over medium heat until they are golden brown and beginning to crisp. Remove the onions from the skillet and drain on absorbent paper.
• Slice tomatoes horizontally one-half-inch thick. Dip slices in milk, then coat with flour.
• Heat remaining oil in the skillet, add the tomato slices and saute until golden brown on one side. Turn and saute until golden on the other side, drain briefly, season to taste with salt and pepper then serve sprinkled with fried onions.

CANNED FRIED GREEN TOMATOES RECIPE

Steps:

• I use wide mouth canning jars so the tomatoes will fit easier. Wash and sterilize your jars and lids. Set the bands aside. You want to use tomatoes that are all green. The ones that are starting to ripen tend to end up really mushy. With that said, slice your green tomatoes about 1/4" thick and stack them in your jars. If you have room, you can put some slices down beside the stack to completely fill the jar. Add 1 Tbsp of canning salt to quart jars or 1/2 Tbsp to pint jars. The salt is optional. Bring a mixture of 1 cup of vinegar to 1 gal of water to a boil and pour over tomatoes. Leave 1/2" headspace. Remove the bubbles, wipe the jar rims and threads, place the lids and bands on the jars and tighten to finger tight. Process in a water bath canner for 10 minutes. When you're ready to fry your tomatoes, simply drain, rinse and fry as usual