Country Fried Green Tomatoes Mom Recipes

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.

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.

FRIED GREEN TOMATOES

Steps:

• In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in another bowl, and the beaten eggs in a third bowl.
• Melt the butter in a large skillet over medium heat. Dip each tomato slice in the egg to coat, then in the flour mixture. Dip the floured tomato slice back into the egg, and then into the cracker crumbs. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 to 5 minutes per side. Add more butter to the pan, if necessary. Serve hot!

FRIED GREEN TOMATOES(COOK'S COUNTRY)

Steps:

• Place tomatoes on paper towel-lined rimmed baking sheet. Cover with more paper towels, let sit for 20 minutes, and pat dry. Meanwhile, process 1/3 cup cornmeal in blender until very finely ground, about 1 minute. Combine processed cornmeal, remaining 1/3 cup cornmeal, flour, salt, pepper, and cayenne in shallow dish. Whisk buttermilk and egg together in second shallow dish.
• Working one at a time, dip tomato slices in buttermilk mixture, then dredge in cornmeal mixture, pressing firmly to adhere; transfer to clean baking sheet.
• Heat oil in 12-inch skillet over medium-high heat until 350 degrees. Fry 4 tomato slices until golden brown, 2 to 3 minutes per side. Drain on wire rack set in baking sheet. Bring oil back to 350 degrees and repeat with remaining tomato slices. Serve.
• **TIP: To keep the tomatoes from weeping as they fry (which will loosen the coating), let them sit between paper towels for 20 minutes and then press dry.

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.).