ARKANSAS FRIED VEGGIE SKILLET
This recipe was given to me by my mother-in-law; it is so good! You can add anything else you want and it only makes it better. I recommend everyone at least give it a try! You can even add some bacon pieces. Serve with fried deer meat. You can use olive oil or vegetable oil instead of the bacon grease, if desired.
Provided by Lee-Lee
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk milk and egg together in a large bowl. Pour cornmeal into another large bowl.
- Dip squash, potatoes, tomatoes, okra, onion, and green bell pepper into milk mixture; press vegetables into cornmeal to coat.
- Heat bacon grease in a large skillet over medium-high heat. Cook and stir vegetable mixture in hot grease until golden and tender, 15 to 25 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 29.6 g, Cholesterol 34.3 mg, Fat 2.3 g, Fiber 3.5 g, Protein 5.8 g, SaturatedFat 0.9 g, Sodium 64.7 mg, Sugar 5.2 g
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
Fried green tomatoes are a classic Southern dish made with sliced unripe green tomatoes. They're a must-have during summer when tomatoes are in season!
Provided by Elise Bauer
Categories Side Dish Snack Green Tomato Southern Tomato
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Slice and salt green tomatoes: Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
- Set out shallow bowls with coating ingredients: While the salted green tomato slices are resting, place in three separate, shallow bowls: 1) the flour and Cajun seasoning (if using), 2) buttermilk and egg, and 3) breadcrumbs and cornmeal. Whisk together the egg and buttermilk.
- Bread the tomato slices: Heat the oil in a skillet on medium heat. Dip the green tomato slices in the flour-seasoning, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.
- Fry the breaded tomatoes: In the skillet, fry half of the coated tomato slices at a time, for 3 to 5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain. These fried green tomatoes are fantastic with a little hot sauce or remoulade .
Nutrition Facts : Calories 379 kcal, Carbohydrate 48 g, Cholesterol 48 mg, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, Sodium 1104 mg, Sugar 6 g, Fat 17 g, ServingSize Serves 4 as a side dish, UnsaturatedFat 0 g
FRIED GREEN TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield about 4 to 6 side dish serving
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the buttermilk, egg, and sugar. Add the tomatoes and soak for 10 minutes, turning the tomatoes occasionally.
- In a large bowl, whisk together the cornmeal, flour, salt, thyme, and cayenne. Season with pepper. Set aside.
- Heat a large skillet cast-iron skillet over medium-high heat. Lay the bacon in the skillet and cook, turning once, until crispy, about 2 minutes per side. Transfer the bacon to a paper towel to drain, reserve the bacon fat in the skillet. Pour the oil into skillet to a depth of 1/2 inch and heat until hot.
- Meanwhile, drain the tomatoes and toss in the cornmeal mixture until well coated. Working in batches if needed, fry the coated tomatoes, turning once, until lightly browned and hot, about 3 minutes the first side, and 2 minutes the second side. Using a slotted spatula or spoon, transfer the tomatoes to a paper-towel lined plate to drain.
- Arrange the fried tomatoes on a platter and crumble the bacon over the top. Serve immediately.
FRIED GREEN TOMATOES
Patrick and Gina Neely's Fried Green Tomatoes from Food Network go best with a tangy buttermilk sauce.
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a deep-fryer, preheat oil to 350 degrees F.
- Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:
- In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.
- In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.
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