Fried Green Tomatoes Without Cornmeal Recipes

FRIED GREEN TOMATOES WITHOUT CORNMEAL

Steps:

• Heat oil in a wide skillet over medium heat.
• Combine tomatoes and egg in a medium bowl; stir until tomatoes are thoroughly coated with egg.
• Mix together bread crumbs, garlic powder, fennel seeds, mustard powder, and salt in a small bowl. Sprinkle bread crumb mixture onto tomatoes and stir to coat. Pour tomatoes into the hot oil and cook, stirring frequently, until soft, about 15 minutes.

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.

CONTEST-WINNING FRIED GREEN TOMATOES

Steps:

• In a shallow bowl, combine the flour, sugar, salt and cayenne. In another shallow bowl, beat egg and milk. Place cornflake crumbs in a third bowl. Pat green tomato slices dry. Coat with flour mixture, dip into egg mixture, then coat with crumbs., In a large nonstick skillet, heat 4 teaspoons oil over medium heat. Fry tomato slices, four at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. , Place fried tomatoes on an ungreased baking sheet. Bake at 375° for 4-5 minutes or until tender. Meanwhile, in a large bowl, combine salsa ingredients. Serve with the 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.

GRANNY'S FRIED GREEN TOMATOES

Steps:

• Slice tomatoes 1/4 inch thick.
• Sprinkle with salt and lemon pepper.
• Let stand for 10 minutes.
• Mix cornmeal and flour well.
• Coat tomato slices with cornmeal mixture.
• Heat oil over medium heat.
• Fry tomatoes for 4 minutes per side, until tender and golden brown.
• Drain on paper towels.

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.

NOT-FRIED TOMATOES

Steps:

• Preheat oven to 425 degrees. Place wire racks in rimmed baking sheets. Place flour, eggs, and cornflakes in three separate shallow dishes and season each with salt and pepper. Stir cayenne into flour mixture. Coat each tomato slice first in flour, then eggs, then cornflakes, pressing lightly to adhere. Arrange tomatoes in a single layer on racks and bake until deep golden brown, about 15 minutes, rotating sheets halfway through. Serve with lemon wedges or ranch dressing.

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.