Fried Green Tomato Wedges Recipes

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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 WEDGES



Fried Green Tomato Wedges image

Unripe tomatoes usher in hot summer days with this most Southern of dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

2 cups yellow cornmeal
4 teaspoons coarse salt, plus more for seasoning
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper
2 cups buttermilk
2 large eggs
2 tablespoons freshly squeezed lime juice (about 2 limes)
Canola oil, for frying
3 large green tomatoes, cut into 1-inch-thick wedges
Basil-Lime Mayonnaise

Steps:

  • In a medium shallow bowl, combine the cornmeal, salt, black pepper, and cayenne pepper; set aside. In another shallow bowl, whisk together the buttermilk, eggs, and lime juice (the mixture may appear curdled); set aside.
  • In a large cast-iron or heavy skillet, pour oil to a depth of 1/2 inch; heat until a deep-fry thermometer measures 375 degrees. Meanwhile, working in batches, dip tomatoes in buttermilk mixture, then in cornmeal mixture. Set aside on a large plate; repeat with remaining tomatoes.
  • Fry tomatoes, working in batches, until golden brown, about 1 minute on each side. Drain on a paper-towel-lined plate. Season with salt while hot. Serve warm with basil-lime mayonnaise.

FRIED GREEN TOMATOES WITH COMEBACK SAUCE



Fried Green Tomatoes with Comeback Sauce image

Green tomatoes come in season once a year and there are so many great things about them. They're firm, crispy and perfect when soaked in brine. They have great flavor and when you fry them, you end up with this crispy, fresh, slightly oily flavor that is amazing with the famous comeback sauce.

Provided by Food Network

Time 4h40m

Yield 4 servings

Number Of Ingredients 19

1 cup mayonnaise
1/3 cup ketchup
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 cup buttermilk
1 tablespoon hot sauce
1 tablespoon fresh lemon juice
1 teaspoon granulated garlic
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
3 to 4 green tomatoes, cut into 1/3-inch-thick slices
Grapeseed oil, for frying
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon dried parsley

Steps:

  • For the comeback sauce: Stir together the mayonnaise, ketchup, lemon juice, mustard, hot sauce, Worcestershire sauce, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Cover and refrigerate at least 30 minutes and up to 2 days.
  • For the fried green tomatoes: Whisk together the buttermilk, hot sauce, lemon juice, garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium shallow bowl. Gently add the tomato slices, cover and refrigerate for 4 to 8 hours.
  • Bring the tomatoes to room temperature. Heat a large cast-iron skillet over medium-high heat, add 1/4 inch of oil and heat until shimmering. Line a cooling rack with paper towels.
  • Whisk together the cornmeal, flour, garlic, paprika, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl.
  • Shake any extra moisture from the tomatoes, then place in the cornmeal mixture one at a time, gently pressing and flipping once to coat all surfaces. Transfer to a large plate or platter.
  • Fry the tomatoes in batches until lightly browned, 3 to 4 minutes per side.
  • Transfer to the prepared cooling rack and sprinkle with salt. Serve immediately with the comeback sauce on the side.

FRIED GREEN TOMATOES



Fried Green Tomatoes image

Provided by Tyler Florence

Categories     side-dish

Time 25m

Yield 4 to 8 servings

Number Of Ingredients 11

1 cup stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
Pinch cayenne
1 1/2 cups buttermilk
Kosher salt and freshly ground black pepper
4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
1/2 cup vegetable oil
1 tablespoon unsalted butter
Hot pepper sauce, for serving
Lemon wedges, for serving

Steps:

  • In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
  • Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.

FRIED GREEN TOMATO WEDGES



Fried Green Tomato Wedges image

Wedges hold coating better than sliced rounds. Place the cooked wedges on parchment paper to soak up any excess oil. A great dip to have with this is mayonnaise with lime juice and basil mixed in.

Provided by Krsi Sue

Categories     Vegetable

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups cornmeal
4 teaspoons coarse salt, plus more for seasoning
1 teaspoon pepper
1/2 teaspoon cayenne pepper
2 cups buttermilk
2 eggs
2 tablespoons lime juice
oil, for frying
3 large green tomatoes, wedged

Steps:

  • Combine cornmeal, salt, pepper and cayenne pepper in medium bowl & set aside.
  • Whisk together the buttermilk, eggs and lime juice & set aside. This will curdle slightly.
  • Pour oil in frying pan to a depth of 1/2" & heat.
  • Working in batches, dip tomatoes in buttermilk mixture, then in the cornmeal mixture.
  • Fry tomatoes until golden brown, about 1 minute on each side.
  • Place first on paper towel to soak up excess oil, and serve on plate lined with parchment paper.
  • Sprinkle with a bit of salt while hot.

FRIED GREEN TOMATO SANDWICH



Fried Green Tomato Sandwich image

My favorite way to eat fried green tomatoes! They're layered with red tomatoes and pepperjack cheese between 2 slices of bread, and then grilled to ooey-gooey, cheesy, crunchy perfection.

Provided by JUMAHA

Categories     Main Dish Recipes     Sandwich Recipes

Time 30m

Yield 2

Number Of Ingredients 9

6 (1/4 inch thick) slices green tomato
1 egg, beaten
1 cup yellow cornmeal
¼ cup cooking oil
2 tablespoons butter
4 slices sourdough bread
6 (1/4 inch thick) slices red tomato
2 slices pepperjack cheese
2 tablespoons pickled jalapeno slices

Steps:

  • Dip slices of green tomato into beaten egg, then cover in cornmeal to coat, shaking off the excess. Heat the oil in a large skillet over medium heat. When the oil is hot, add the tomato slices. Cook until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and drain on paper towels.
  • Wipe out the skillet with a paper towel and place it over medium heat. Spread butter onto one side of each slice of bread. Place half of the slices butter side down in the skillet. Stack 3 slices of green tomato, 3 slices of red tomato, a slice of pepperjack cheese and a few jalapeno slices onto each piece of bread in the skillet. Top with the remaining slices of bread with the butter on the outside. Cook until the bottom is golden. Flip the sandwiches and cook until golden brown on the other side.

Nutrition Facts : Calories 858.6 calories, Carbohydrate 90.4 g, Cholesterol 127.6 mg, Fat 47.9 g, Fiber 5.8 g, Protein 18.1 g, SaturatedFat 15.2 g, Sodium 739.3 mg, Sugar 6.6 g

FESTIVE TOMATO WEDGES



Festive Tomato Wedges image

Since I have a large vegetable and herb garden, many of the ingredients in this recipe are truly "homegrown". I found this simple recipe in a magazine years ago and it quickly became a favorite at family picnics. I have five married children and seven grandchildren, and they all love to come home for some of "Mom's cooking". -Wilma Purcell, Alma, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 12 servings.

Number Of Ingredients 12

6 medium fresh tomatoes, cut into wedges
2/3 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup snipped fresh parsley
1/4 cup sliced green onions
1 garlic clove, minced
2 tablespoons mayonnaise
1 teaspoon dill weed
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano

Steps:

  • Place tomato wedges in a large bowl. Place remaining ingredients in a blender; cover and process until blended. Pour dressing over tomatoes and toss gently. Chill before serving.

Nutrition Facts : Calories 143 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 217mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

FRIED GREEN TOMATO SANDWICHES



Fried Green Tomato Sandwiches image

This is one of my favorite quick-fix suppers. I'm sure a lot of people have never tried fried green tomatoes, but they're yummy.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 sandwiches.

Number Of Ingredients 7

1/4 cup all-purpose flour
1/4 teaspoon each garlic powder, salt, pepper and paprika
3 medium green tomatoes, sliced
12 bacon strips
12 slices sourdough bread, toasted
6 slices provolone cheese
Leaf lettuce, mayonnaise and Dijon mustard

Steps:

  • In a shallow dish, combine flour and seasonings; dip tomatoes in the mixture and set aside. In a large skillet, cook bacon over medium heat until crisp. , Remove to paper towels to drain. In the drippings, cook tomatoes for 2 minutes on each side; drain on paper towels. , Place six slices of toast on a baking sheet. Layer with three tomato slices, two bacon strips and a cheese slice. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted. Top with lettuce if desired. , Spread mayonnaise and mustard on remaining toast if desired; place over lettuce.

Nutrition Facts : Calories 562 calories, Fat 36g fat (15g saturated fat), Cholesterol 50mg cholesterol, Sodium 1076mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

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