Fried Green Tomatoes Cornmeal Recipes

SOUTHERN FRIED GREEN TOMATOES

Steps:

• Slice tomatoes into 1/4- 1/2 inch slices.
• Place tomatoes on several layers of paper towels.
• Mix together salt, sugar, black pepper & basil in a small bowl.
• Sprinkle tomatoes generously with spice mixture ( may not need all of it) and let sit for about 10-15 minutes to allow the extra tomato juices to drain out.
• Meanwhile, prepare your dipping station! In one bowl, add the flour.
• In another bowl mix together the buttermilk and egg.
• In the last bowl, mix together the bread crumbs and yellow cornmeal.
• Start by dipping the tomato slices into the flour on both sides and shaking off the excess flour. (be sure to get the sides as well)
• Lay the slices into the egg mixture until both sides are coated with the mixture and flour no longer shows.
• Place the tomato slices into the breadcrumb mixture and press to coat both sides evenly.
• Let tomatoes sit for about 5 minutes to allow the coating to set.
• Heat oil in a skillet until hot. (Do a test with a bread crumb first to make sure the oil is at the right temperature. The breadcrumb should begin to fry evenly immediately when placed in the oil.)
• Place tomatoes into the skillet, without crowding the pan.
• Fry each side for about 4-5 minutes until golden brown.
• Place on a cooling rack with paper towels below to absorb the excess oil that drips off.
• Serve hot.

FRIED GREEN TOMATOES

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.

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.

BUTTERMILK FRIED GREEN TOMATOES

Steps:

• In a bowl, mix together the eggs and buttermilk.
• Whisk in the 1 TBS flour, 1/2 the salt and 1/2 the pepper.
• Soak the tomatoes in this liquid for about half an hour.
• Whisk together the remaining flour, salt and pepper.
• Heat about 1 inch of oil to 350*F in a heavy skillet.
• (I use my cast iron one).
• Dredge the tomato slices, one at a time in the seasoned flour, shaking off any excess.
• Fry the slices in hot oil.
• Do NOT crowd.
• (slices should not overlap as they cook).
• Fry each side until it begins to turn brown.
• Turn in the oil and fry until golden brown and crisp.
• Drain on paper towel.
• Salt to taste.
• Serve with tomato chutney.
• Yummy!

FRIED GREEN TOMATOES (CORNMEAL)

Steps:

• Cut off ends of the tomatoes and slice each tomato into about three 1/2-inch pieces. Put tomato slices in a large bowl. Add buttermilk and turn to coat each slice. Marinate for 5 minutes.. Place a large heavy skillet over medium-high heat. Add oil to come two-thirds up the side of the pan, and heat oil to 325 degrees. In a wide bowl, mix cornmeal, salt and pepper. Working in batches, remove tomatoes from buttermilk, shaking off excess and dip in cornmeal to coat each side. Shake off the excess cornmeal.. Slip the slices into the oil in a single layer and fry until golden brown – about 2 to 3 minutes on each side. Drain on paper towels.

CRISPY FRIED TOMATOES

Steps:

• Assemble all the ingredients to make fried tomatoes.

CRISPY FRIED GREEN TOMATOES

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.

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 RECIPE WITH COMEBACK SAUCE

Steps:

• Cut the tomatoes into ¼" slices.
• In one large mixing bowl whisk together the buttermilk, egg and hot sauce. In another medium mixing bowl whisk together the cornmeal and flour then season with salt and pepper.
• Add the tomatoes to the buttermilk mixture and let sit for about 10 minutes.
• Add enough oil to a large cast iron skillet to fill 1" up the side of the pan. Heat the oil to 375ºF (190ºC).
• Working in batches, add tomatoes to the cornmeal batter and coat on both sides, pressing gently to adhere the cornmeal.
• Shake excess batter off the tomatoes and add to the skillet, frying until golden brown on both sides, about 3 to 4 minutes total.
• Remove to a paper towel lined plate to drain. Repeat with the remaining tomatoes until all have been fried.
• In a small bowl whisk together the mayonnaise, sriracha, ketchup, oil, onion, garlic, Worcestershire, mustard and pepper until combined.
• Cover and refrigerate until ready to use. This sauce can be made up to 2 weeks in advance.
• Serve the tomatoes hot with the sauce for dipping.

CORNMEAL FRIED GREEN TOMATOES

Steps:

• Heat a small amount of oil in a saute pan over medium heat. Cut the tomatoes into 1/4-inch slices. Dredge in cornmeal, coating well on both sides. Fry in the hot olive oil until golden brown, turning once. Drain on paper towels. Season with salt and pepper, and serve immediately.