Friedgreentomatowedges Recipes

FRIED GREEN TOMATOES II

Steps:

• Stir together bread crumbs, sugar, salt and pepper.
• Coat tomatoes in the crumb mixture.
• Heat oil in a large frying pan over medium-high heat. Fry tomatoes for 2 minutes on each side. Drain on paper towels.

FRIED GREEN TOMATOES

Steps:

• Wash and slice your tomatoes into thick slices, not less than 1/4-inch, not more than 1/2-inch.
• Heat plenty of lard or vegetable oil over medium heat in your favorite thick-bottomed skillet.
• In the meantime, set flour aside in a small bowl or plate. Whisk eggs in another, and use the third plate for cornmeal.
• Dip the tomato slices first in flour, then the egg mixture, lastly in the cornmeal. Make sure the last layer is nice and thick for a spectacular crunch.
• Once the lard/oil is hot, place the coated tomatoes one by one into the hot fat and fry until they are golden brown. If they cook too fast, they will be crunchy inside and out. So, don't rush. Cook them slowly enough, about 3 minutes on the first side, before flipping.
• When done frying, place them on a wire rack to chill.

FRIED GREEN TOMATO WEDGES

Steps:

• In a medium shallow bowl, combine the cornmeal, salt, black pepper, and cayenne pepper; set aside. In another shallow bowl, whisk together the buttermilk, eggs, and lime juice (the mixture may appear curdled); set aside.
• In a large cast-iron or heavy skillet, pour oil to a depth of 1/2 inch; heat until a deep-fry thermometer measures 375 degrees. Meanwhile, working in batches, dip tomatoes in buttermilk mixture, then in cornmeal mixture. Set aside on a large plate; repeat with remaining tomatoes.
• Fry tomatoes, working in batches, until golden brown, about 1 minute on each side. Drain on a paper-towel-lined plate. Season with salt while hot. Serve warm with basil-lime mayonnaise.

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 REMOULADE

Steps:

• For the remoulade: In a small mixing bowl, combine the mayo, shallots, scallions, mustard, cayenne, hot sauce, lemon juice, Worcestershire, a pinch of salt, and lemon zest. Adjust the seasoning with more salt and hot sauce if needed and reserve. Makes 1½ cups.
• Fry the tomatoes: Bring cast-iron skillet to medium-high heat. Season the green tomato slices with salt. Set aside on a rack fitted over a rimmed baking sheet, which will later become the cooling rack after frying. Find 3 similarly shaped shallow baking dishes. In the first, add flour. In the second, pour the eggs. In the third, add cornmeal. We are creating an assembling line of dredging. One by one, flour a tomato slice on both sides, dunk in the egg mixture, and then dredge in the cornmeal. As you finish each tomato, stack them on a cutting board.When the skillet has preheated, add the oil and heat to shimmering. Fry the green tomatoes until golden, about 2 to 3 minutes per side.
• Assemble the dish: When the tomatoes are crispy, golden brown, and heated through, place them on the cooling rack. Dollop a tablespoon of remoulade on a serving plate and arrange the fried green tomatoes over the sauce. Garnish with some arugula, more remoulade and serve immediately. Nobody wants soggy tomatoes!

FRIED GREEN TOMATOES

Steps:

• Combine sugar and flour; place on a shallow plate. Dip both sides of each tomato slice into the mixture. Combine the egg and milk. Dip each tomato slice; then dip into the bread crumbs. In a skillet, heat butter and oil over medium-high. Fry tomatoes until brown on both sides but firm enough to hold their shape.

FRIED GREEN TOMATOES

Steps:

• Wash the tomatoes and cut them into thick slices. Mix the flour, cornmeal, salt, and pepper in a small brown bag or a plastic bag. Heat the bacon drippings or oil in a large, heavy skillet. Place the tomato slices in the bag and shake them gently until they are coated with the flour and cornmeal mixture. Place the tomato slices in the skillet and fry them a few at a time, turning them often so that they do not stick and are browned on both sides. Drain the slices on paper towels, adjust seasonings, and serve hot with bacon or sausages.

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 TOMATO WEDGES

Steps:

• Combine cornmeal, salt, pepper and cayenne pepper in medium bowl & set aside.
• Whisk together the buttermilk, eggs and lime juice & set aside. This will curdle slightly.
• Pour oil in frying pan to a depth of 1/2" & heat.
• Working in batches, dip tomatoes in buttermilk mixture, then in the cornmeal mixture.
• Fry tomatoes until golden brown, about 1 minute on each side.
• Place first on paper towel to soak up excess oil, and serve on plate lined with parchment paper.
• Sprinkle with a bit of salt while hot.

FANNIE FLAGG'S FRIED GREEN TOMATOES

Steps:

• Combine first 5 ingredients and mix until smooth and consistency of pancake batter, Add additional milk to thin, if necessary.
• Working in batches, dip tomato slices into batter, allowing excess to drip back.
• Fry in 2" hot oil in large heavy skillet until browned. Turn over carefully with tongs.
• Transfer to colander to drain.