Fried Green Tomatoes Polish Style 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.

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!

CLASSIC FRIED GREEN TOMATOES RECIPE

Steps:

• Gather the ingredients.
• Cut the tomatoes into 1/4-inch to 1/2-inch slices. Lightly sprinkle the slices with salt and freshly ground black pepper, to taste.
• Let the tomatoes stand for 10 to 15 minutes and then pat them dry with paper towels.
• Heat about 1/2 inch of shortening, bacon drippings, or oil in a large skillet over medium heat.
• Beat the eggs in a wide, shallow bowl. In another bowl, add the cornmeal. Dip the tomato slices in the eggs and then in the cornmeal to coat thoroughly.
• When the oil is hot-about 360 F-add several of the coated tomato slices, careful not to overcrowd the pan. Fry them in the hot fat until the bottoms are golden brown, about 3 minutes. Gently turn the slices and fry the other side until browned.
• Remove the fried tomato slices to paper towels to drain and then transfer to a cooling rack. Sprinkle with salt to taste. Keep them warm in a low oven as you fry subsequent batches.
• Serve the fried green tomatoes with Louisiana remoulade sauce , ranch dressing, or spicy chipotle mayonnaise .

SOUTHERN FRIED GREEN TOMATOES

Steps:

• In a small bowl whisk together egg and milk. In another small bowl mix cornmeal and flour.
• Heat oil in a large skillet over medium heat; use more or less oil to reach about 1/4 inch in depth.
• Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides.

FRIED GREEN TOMATOES

Steps:

• Season cornmeal with salt and pepper. In a bowl beat eggs. Dip tomatoes in the beaten egg and then in the cornmeal. In a cast iron or non-stick pan heat oil and place tomatoes. Fry for 3 minutes or so on each side, or until golden. Serve.

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.

FRIED GREEN TOMATOES-POLISH STYLE

Steps:

• Heat oil briefly in frying pan. Add tomatoes and onions. Season with salt and pepper. Cover and sauté about 20 minutes. Add water if mixture becomes too thick.