Fried Green Tomatoes With Comeback Sauce Recipes

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.

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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.

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Steps:

• Put hot sauce in small dish for dipping. Mix flour, brown sugar, grill seasoning, salt, and pepper in a separate small dish. Beat eggs into milk in a third dish. Pour panko in a fourth shallow dish. Arrange dishes in a line, respectively.
• Dip one side of each tomato slice in hot sauce. Press each side of tomato into flour mixture to coat; dip into milk mixture. Gently press tomato slices into panko to coat. Arrange coated tomatoes on a baking sheet. Refrigerate until chilled, about 30 minutes.
• Heat oil in a deep-fryer or a cast-iron skillet to 375 degrees F (190 degrees C).
• Fry tomato slices in hot oil until golden brown, 2 to 3 minutes per side.

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!