BEST FRIED GREEN TOMATOES
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
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 TOMATOES
This seasonal southern recipe for fried green tomatoes is from Amy Goldman.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 10
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.
CRISPY FRIED GREEN TOMATOES
Nothing compares with the juiciness of summer tomatoes. This year, go beyond the expected with this side dish of tart, crispy fried green tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, stir together mayonnaise, lemon juice, and hot sauce. Season with salt and pepper, and set sauce aside.
- Place flour, eggs, and cornmeal each in a separate bowl, and season each with 1/2 teaspoon seafood seasoning.
- Line a large rimmed baking sheet with paper towels. Working with a few slices at a time, dip tomatoes in flour, then eggs, and finally cornmeal.
- In a large saucepan, heat oil over medium. Working in two batches, fry tomatoes until golden brown, about 3 minutes per side; transfer to baking sheet, and sprinkle with salt. Serve immediately with sauce.
Nutrition Facts : Calories 272 g, Fat 22 g, Fiber 1 g, Protein 4 g
CRISPY THIN FRIED GREEN TOMATOES
Even picky eaters enjoy this yummy, crispy treat!
Provided by Angela Stinnett
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer to 360 degrees F (182 degrees C).
- Whisk flour, corn flakes, baking powder, salt, pepper, and sugar together in a shallow bowl. Pour milk into a separate shallow bowl.
- Gently press one tomato slice into the flour mixture to coat on both sides and shake off any excess. Dip into milk, then press again in flour mixture. Repeat with remaining tomato slices. Place breaded tomato slices in a single layer on a plate while breading the rest; do not stack.
- Cook each breaded tomato slice in the hot oil until golden brown, about 3 minutes per side. Remove to a paper towel to drain and cool.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 25.3 g, Cholesterol 3.7 mg, Fat 12.3 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 810.8 mg, Sugar 6.2 g
CRISPY FRIED GREEN TOMATOES
A summertime favorite, these Crispy Fried Green Tomatoes are made with Panko breakcrumbs mixed with garlic, onion, and a little kick of cayenne pepper.
Provided by Bernadette Martin
Categories Appetizer
Time 25m
Number Of Ingredients 10
Steps:
- Sprinkle the sliced tomatoes lightly with salt and pepper on both sides. Let sit for at least 20 minutes to draw out moisture.
- Using three shallow bowls, place the flour in one bowl, the beaten eggs in another, and the Panko, garlic powder, onion powder, salt, and cayenne in the last bowl. Mix the Panko mixture well.
- Working one slice at a time, dredge the tomatoes in the flour, then the eggs, and finally coat well with the Panko. Shake off excess.
- Heat the oil in a frying pan over medium-high heat. Fry the tomatoes, working in batches if needed, for 2-3 minutes, turn and fry for an additional minute or two. Turn the heat down if the tomatoes are browning too fast. Remove from the oil with tongs, draining excess oil, onto a paper towel lined oven safe plate or sheet pan. Keep warm in a 215 degree F oven.
Nutrition Facts : Calories 533 kcal, Carbohydrate 28 g, Protein 7 g, Fat 44 g, SaturatedFat 5 g, Cholesterol 81 mg, Sodium 444 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 33 g, ServingSize 1 serving
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