Fried Green Tomatoestennessee 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.

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.

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:

• 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!

PERFECT FRIED GREEN TOMATOES

Steps:

• Season tomato slices with salt and pepper.
• Combine flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow bowl. Pour buttermilk in a second shallow bowl. Mix cornmeal, parsley, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper in a third shallow bowl.
• Dredge each tomato slice in the flour mixture to coat, dip into the buttermilk, and finish by pressing each side of the tomato into the cornmeal mixture to coat. Lay coated tomato slices onto a baking sheet; rest to let tomatoes absorb flavor of coating, 10 to 15 minutes.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Gently drop tomato slices into the hot oil and cook until golden brown and floating, 2 to 3 minutes. Drain on a plate lined with paper towel.
• Whisk ranch dressing, cajun seasoning, and hot pepper sauce together in a small bowl; serve with the fried tomato slices.

FRIED GREEN TOMATOES WITH COMEBACK SAUCE

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.

FRIED GREEN TOMATOES, TENNESSEE STYLE

Steps:

• In a medium bowl, add tomato slices and coat with buttermilk; chill for 20 minutes.
• While tomatoes are soaking, mix together coating ingredients in another medium size bowl.
• Remove tomatoes from buttermilk--do not throw away buttermilk.
• Coat each tomato slice in coating mixture; set aside.
• Now in remaining buttermilk mixture add egg; beat well.
• Return each coated tomato to buttermilk, making sure each side is well coated.
• Return to coating mix one more time coating both sides.
• In a medium size skillet over medium high, heat 1/4 cup vegetable oil till hot but not smoking.
• Fry on both sides until coating is golden brown.

FRIED GREEN TOMATOES (AUTHENTIC)

Steps:

• While preparing the dipping process for the tomatoes, heat oil and bacon drippings in a large pot over medium heat until the oil reaches 350 degrees.
• You will need a slotted spoon to drop the tomatoes into the hot oil.
• De-core and cut the ends off the green tomatoes.
• Slice tomatoes into 1/2 inch thickness and set aside in a medium-sized bowl.
• In a small bowl, set aside only 1 1/2 cups of the flour.
• In a medium bowl, mix the milk and eggs to create an egg wash.
• In a large bowl, combine remaining flour, cornmeal and salt.
• Add celery salt, pepper, onion powder and paprika.
• This is the cornmeal breading mixture for the tomatoes.
• Line a sheet pan with parchment paper to place the breaded tomatoes on after the final dredging.
• Begin the dipping process by dredging the tomatoes in the flour, then the egg wash, and finally through the cornmeal breading mixture.
• Repeat this process until all the tomatoes are breaded.
• Once the oil has reached 350 degrees, begin frying the tomatoes until golden brown on both sides.
• The tomatoes will float to the top when finished cooking.
• Drain on paper towels.

FRIED GREEN TOMATOES,TENNESSEE STYLE

Steps:

• In a medium bowl, add tomato slices and coat with buttermilk; chill for 20 minutes.
• While tomatoes are soaking, mix together coating ingredients in another medium size bowl.
• Remove tomatoes from buttermilk--do not throw away buttermilk.
• Coat each tomato slice in coating mixture; set aside.
• Now in remaining buttermilk mixture add egg; beat well,then return each coated tomato to buttermilk, making sure each side is well coated.
• Return to coating mix one more time coating both sides.
• In a medium size skillet over medium high, heat 1/4 cup vegetable oil till hot but not smoking, fry on both sides until coating is golden brown.

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

Steps:

• Heat one tablespoon of the oil in a large skillet. Add the onions and saute over medium heat until they are golden brown and beginning to crisp. Remove the onions from the skillet and drain on absorbent paper.
• Slice tomatoes horizontally one-half-inch thick. Dip slices in milk, then coat with flour.
• Heat remaining oil in the skillet, add the tomato slices and saute until golden brown on one side. Turn and saute until golden on the other side, drain briefly, season to taste with salt and pepper then serve sprinkled with fried onions.