FRIED GREEN TOMATOES
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the fried green tomatoes: Pour the vegetable oil into a Dutch oven or heavy-bottomed pot and attach a deep-frying thermometer. Heat the oil over medium heat to 350 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
- Set up 3 low-sided dishes to make a breading station: To the first dish, add the flour, salt and black pepper and stir to combine. In the second dish, beat the buttermilk with the eggs. In the third dish, stir together the cornmeal and panko.
- Using one hand, dredge both sides of the tomato slices in the seasoned flour, shaking each piece to remove any excess. Next, using the other hand, dip the tomato slices into the egg mixture, allowing it to drip before moving onto the third dish. Using your first hand, coat the tomato slices in the breadcrumb mixture evenly on both sides.
- Working in batches, carefully place the breaded tomatoes into the hot oil. Fry until golden brown and crispy, about 30 seconds per side. Transfer to the cooling rack and sprinkle each slice generously with more salt.
- For the dipping sauce: Put the mayonnaise in a bowl, add the hot peppers and pepper juice, paprika, sugar and salt and stir to combine. Serve the fried tomatoes immediately with the dipping sauce on the side.
FRIED GREEN TOMATOES WITH COMEBACK SAUCE
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
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.
BARB'S FRIED GREEN TOMATOES WITH ZESTY SAUCE
An awesome recipe for southern fried green tomatoes.
Provided by Barbara
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Place potato flakes, wheat crackers, flour, butter-flavored granules, salt, and pepper into a food processor. Pulse until the crackers are finely crushed, then transfer mixture to a bowl.
- Melt the butter flavored shortening in a skillet over medium-high heat. Dip the tomato slices one at a time into the eggs, then the cracker mixture. Pan fry the tomatoes in the shortening until golden brown on both sides, 7 to 10 minutes.
- Mix the ranch dressing, sour cream, and hot pepper sauce in a bowl. Serve the fried tomatoes with topped with the sauce.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 21.4 g, Cholesterol 76.7 mg, Fat 23.4 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 6 g, Sodium 585.1 mg, Sugar 3.5 g
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 WITH DIJON PEPPER DIPPIN' SAUCE
This recipe is a new twist on one in The Lady & Sons Savannah Country Cookbook. Dip into the Dijon sauce with care-it's a little on the hot side. We like to put a small dollop of roasted red pepper vinaigrette on each tomato slice.
Yield serves 6
Number Of Ingredients 15
Steps:
- Slice the tomatoes 1/4 inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for the salt to pull the water out of the tomatoes (30 minutes should do it).
- In a skillet heat the oil for deep-frying over medium-high heat.
- Dip the tomatoes into buttermilk, then dredge them in flour. Deep-fry until golden brown.
- In the bowl of a food processor, combine the mustard, mayonnaise, balsamic vinegar, white pepper, and 1 tablespoon of the black pepper, and beat until just blended; set aside. In a small saucepan combine the oil, the remaining 3 tablespoons of black pepper, the red pepper flakes, and the whole peppercorns. Heat the oil until hot, then reduce the heat to low and simmer for 20 minutes. Allow to cool, then strain. With the food processor running, drizzle the oil into the mayonnaise mixture. Continue processing for 2 minutes.
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