Fried Green Tomatoes With Red Pepper Aioli Recipes

FRIED RED TOMATOES (W/ RED PEPPER BASIL AIOLI)

Steps:

• Pat dry your roasted red peppers well and add them to a food processor, along with your mayo, basil leaves and salt. Puree for 15 seconds and pour into a small bowl. Chill until ready to use.
• Slice your tomatoes into ¼" to ½" thick slices and season both sides well with salt and pepper.
• Set up your dredging station.Add your flour to a shallow bowl. Whisk your eggs in another shallow bowl. Add your breadcrumbs, corn meal, parm cheese, garlic and onion powder to another shallow bowl and mix together. You should have 3 bowls set up.
• Add enough oil to a skillet or pot and heat to 350°F.
• While waiting for your oil to get hot, dredge each tomato slice in the flour, followed by the eggs and lastly, in the breadcrumb cornmeal mixture. Make sure to coat all sides well.
• When your oil is hot, fry your tomatoes for about 1-2 minutes on each side. You are just looking for a golden brown color on the outside.
• Allow your fried tomatoes to cool on a wire rack or paper towels so they stay crispy. Serve warm with aioli sauce on the side for dipping.

FRIED GREEN TOMATOES WITH RED PEPPER AIOLI

Steps:

• Aioli 1. Combine mayonnaise, red peppers and garlic in a mini chopper. Process until well combined and fairly smooth, scraping down sides of chopper halfway through. Transfer to a small bowl. Refrigerate until serving. Tomatoes. 2. Core tomatoes and cut a thin slice from top and bottom of each. Cut each tomato into three or four 1/4-inch-thick slices and dry slightly on paper towels. Sprinkle with 1/8 tsp of the salt. 3. Combine flour and 1/8 tsp of the salt in a shallow dish. Lightly beat eggs in a second shallow dish; whisk together cornmeal, Parmesan, remaining 1/4 tsp salt, the black pepper and cayenne in a third shallow dish. 4. Coat 6 of the tomato slices in seasoned flour, followed by egg, then cornmeal mixture. Heat oven to 200 degrees . 5. Heat 3 tbsp of the oil in a large nonstick skillet over medium-high heat. Add the 6 coated tomato slices and fry for 2 minutes. Carefully flip over slices and fry an additional 2 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm in oven. Repeat, coating all tomato slices with seasoned flour, egg and cornmeal mixture. 6. Add 2 tbsp of the oil to skillet before frying each consecutive batch (you should have 2 more batches to fry). Serve tomatoes warm with aioli on the side.

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 WITH GARLIC-BASIL AIOLI RECIPE - (4.5/5)

Steps:

• To prepare the aioli, combine the olive oil and the blended oil in a measuring cup. Set aside. Place the garlic, egg yolks, lemon juice, Dijon mustard, salt, and pepper in a blender. Pulse the ingredients until combined. Slowly pour the oil through the opening at the top of your blender. (The speed should be on low.) After the ingredients are well-blended and creamy, use a spatula to scoop the aioli into a small bowl. Fold in the fresh basil and oregano. To prepare the tomatoes, combine the cornmeal, Parmesan cheese, cayenne pepper, 1 tsp of salt, 1/2 tsp of black pepper, dried basil, and dried oregano into a medium-size bowl. Set aside. Combine the flour and the remaining salt and pepper into a second bowl. Set aside. Whisk the eggs together in a third bowl. First, dip the tomatoes in the flour mixture; coat completely. Then coat the tomatoes in the egg. Finally, dredge the slices in the cornmeal mixture and coat completely. Pour about 1/4" of oil into a large skillet set over medium heat. After the oil is ready, add in the tomatoes (in batches, if necessary). Fry the tomatoes until golden brown on one side for about 3-4 minutes. Flip the tomatoes and cook until brown on the other side. Remove the slices from the oil and drain on paper towels. Serve immediately with the aioli.