Bacon Fat Fried Green Tomatoes Food

FRIED GREEN TOMATOES

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.

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 BACON RéMOULADE

Steps:

• Make the bacon rémoulade: In a large nonstick skillet over high heat, cook bacon until crisp, about 6 minutes. Transfer to a plate lined with paper towels to drain. Reserve the bacon grease in the skillet.
• In a small bowl, combine pickled tomatoes and chives. Crumble in bacon. In a medium bowl, combine egg yolk, 1 tablespoon green tomato pickling liquid (or lemon juice), 1 teaspoon cold water and 1/4 teaspoon salt. While whisking constantly, slowly drizzle in neutral oil and olive oil until sauce begins to thicken into mayonnaise. Add more pickling liquid to taste.
• Finely chop 1/2 cup of the pickled-tomato-and-bacon relish and mix it into mayonnaise to make rémoulade. Save remaining relish for serving.
• Prepare the tomatoes: Sprinkle 1 teaspoon salt and 1 teaspoon pepper over green tomatoes and set aside. Put flour in a shallow bowl, the eggs in another shallow bowl, and the cornmeal in a third. Line a rimmed baking sheet with parchment paper. Add tomatoes to flour one or two at a time. Coat all over, shake off any excess and transfer to eggs. Dip both sides in eggs, shake off any excess and transfer to cornmeal. Press tomatoes into cornmeal until well coated on both sides, and then transfer to baking sheet. Repeat with remaining tomatoes.
• Heat the nonstick skillet with the bacon grease over medium heat. Line a rimmed baking sheet with paper towels or a paper bag. When grease is hot but not smoking, add tomatoes to pan in batches of 3 to 4. Cook 2 to 3 minutes per side, or until golden brown. Transfer to lined baking sheet and sprinkle with salt while still hot. Repeat with remaining tomatoes. Serve fried tomatoes with rémoulade, bacon and pickled green tomato relish and hot sauce.

FRIED GREEN TOMATO AND BACON SANDWICH

Steps:

• Mix cornmeal, salt and pepper.
• Coat green tomato slices with cornmeal mix. Heat oil in frying pan (or use counter top fryer).
• Fry green tomatoes until lightly browned and slightly soft.
• Coat bread slices with chipotle mayonnaise.
• Stack with bacon, cheese, fried green tomatoes and red tomato.
• Melt butter in frying pan.
• Grill at medium-low temperature until cheese is melted (this makes the sandwich so delicious).
• Eat hot or cold.

KENTUCKY STYLE FRIED GREEN TOMATOES

Steps:

• Heat the bacon grease in a large skillet over medium heat. In one small bowl, stir together the flour, cornmeal and pepper. In another small bowl, whisk together the egg and milk using a fork.
• Dip the tomato slices into the egg and milk, then coat with the dry mixture. Place the breaded tomato slices in the hot bacon grease. Cook until browned on each side, about 3 to 4 minutes per side. Bacon grease burns easily, so adjust your heat if you need to.

BACON FAT FRIED GREEN TOMATOES

Steps:

• Put salt, cornmeal, flour and pepper in a large zip lock bag.
• Slice tomato 1/4 inch thick into a bowl big enough to hold all slices.
• Pour milk over tomatoes.
• Shake dry ingredients up in a Ziplock bag.
• Pour milk off of tomato slices and pour slices into bag of dry ingredients.
• Lock bag and shake tomato slices in bag till well coated; set aside.
• Put bacon drippings and oil in large frying pan. Heat till hot enough to fry.
• Lay slices of tomatoes in fry pan and fry till brown on first side. Turn and fry till brown and tender on other side.
• Enjoy.