Deep Fried Green Tomatoes Food

SOUTHERN FRIED GREEN TOMATOES

Steps:

• Slice tomatoes into 1/4- 1/2 inch slices.
• Place tomatoes on several layers of paper towels.
• Mix together salt, sugar, black pepper & basil in a small bowl.
• Sprinkle tomatoes generously with spice mixture ( may not need all of it) and let sit for about 10-15 minutes to allow the extra tomato juices to drain out.
• Meanwhile, prepare your dipping station! In one bowl, add the flour.
• In another bowl mix together the buttermilk and egg.
• In the last bowl, mix together the bread crumbs and yellow cornmeal.
• Start by dipping the tomato slices into the flour on both sides and shaking off the excess flour. (be sure to get the sides as well)
• Lay the slices into the egg mixture until both sides are coated with the mixture and flour no longer shows.
• Place the tomato slices into the breadcrumb mixture and press to coat both sides evenly.
• Let tomatoes sit for about 5 minutes to allow the coating to set.
• Heat oil in a skillet until hot. (Do a test with a bread crumb first to make sure the oil is at the right temperature. The breadcrumb should begin to fry evenly immediately when placed in the oil.)
• Place tomatoes into the skillet, without crowding the pan.
• Fry each side for about 4-5 minutes until golden brown.
• Place on a cooling rack with paper towels below to absorb the excess oil that drips off.
• Serve hot.

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 RECIPE

Steps:

• In a large shallow bowl combine flour and spices. Whisk or stir to combine and set aside.
• .Use a mandoline slicer or a sharp knife and cutting board to slice each tomato into 1/4 inch pieces (no larger). Lay the sliced green tomatoes out on a large cookie sheet or plate and sprinkle with salt and pepper.
• Next dredge each slice in the flour mixture until coated shaking off the excess. Return to the cookie sheet and let sit for 5 minutes. After 5 minutes the tomatoes will begin to soak up some of the flour mixture. Once this happens dredge the tomatoes through the flour mixture a second time shaking off the excess.
• Add vegetable oil to a large deep skillet and heat over medium heat. You want the oil about an inch deep. Once the oil is shimmering, add your green tomatoes in and fry for 3-5 minutes per side until they are brown and crispy.
• Once golden brown remove from the oil and place on a paper towel lined plate and continue to fry in batches until all the tomatoes are fried. Serve warm with hot mayo sauce.

FRIED GREEN TOMATOES

Steps:

• Heat oil in a deep fryer, cast iron pan or what ever you use to deep fry.
• Cut off the top and discard. Slice tomatoes into 1/2 slices and discard the bottom.
• In a large bowl combine all the dry ingrediants except the corn starch. With a wisk stir until mixed well.
• Add corn starch to a deep bowl.
• Pour buttermilk into a bowl.
• Lightly salt the tomato slices on both sides. The Frank's hot sauce has salt, so don't go overboard. If you choose not to use Frank's use a little more salt.
• When the oil is at temperature use a fork to pick up a slice. Put it into the cornstarch and coat. Tap off the excess cornstarch and dip into the buttermilk a couple times. Then coat it the flour mixture.
• Add to the oild and repeat until you have several slices cooking.
• Occasionally flip to brown evenly on both sides.
• Once they are golden brown, remove from oil and place on a pan or plate covered in a papertowl.
• (Optional) Sprinkle whatever amount of Frank's you want and enjoy.

FRIED GREEN TOMATOES

Steps:

• In a mixing bowl, combine the flour, cornmeal, salt, pepper, and buttermilk. Use a fork to mix the ingredients into a pancake-like batter. Use more buttermilk to thin the batter, if needed.
• Heat 2 inches of oil in a skillet until hot enough to fry. Dip tomato slices in batter, letting the excess batter drip back into the bowl. Put the dipped slices immediately into the frying pan. The oil should sizzle strongly but not pop when the tomatoes hit the oil-- if the oil pops or splatters, it's too hot. Let it cool down a bit before proceeding.
• Fry the tomato slices in batches of 4 or 5 at a time (don't crowd the pan) for 2-3 minutes per side, turning carefully with tongs when the coating turns golden brown.Transfer to a colander or wire cooling rack to drain. To keep the tomatoes from getting soggy before they're served, Fannie suggest standing them up like wheels in the serving dish instead of stacking them.
• To make the sauce, whisk together the mayonnaise, ketchup, and cayenne in a bowl. Taste and season more, if needed. Serve sauce over the fresh fried green tomatoes.Fried green tomatoes are best eaten fresh out of the frying pan, they will become soggy fast if you don't enjoy them within a few minutes of frying.

SPICY DEEP-FRIED GREEN TOMATOES

Steps:

• Heat oil 400 degrees.
• Wash and slice green tomatoes in 1/4 inch slices.
• In medium bowl mix flour, corn meal and seasoning, set aside.
• Mix eggs and milk, set aside.
• Dip tomatoe slices in flour, then in egg, shake off excess, then dip back in flour mixture, shaking to knock off some of the extra loose breading.
• Deep fry turning once till golden brown and they will float.
• Drain on paper towels and serve with Ranch dressing.
• Enjoy!

FRIED GREEN TOMATOES

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.

FRIED GREEN TOMATOES

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

Steps:

• 1. Slice the tomatoes about a 1/4-inch thick. Spread them out on a plate or baking dish and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the liquids out of the tomatoes, about 30 minutes.
• 2. Heat the oil over a medium-high heat in a large skillet.
• 3. Dip sliced tomatoes in buttermilk, and then dredge them in flour seasoned with pepper. Turn over in flour several times, pressing gently to get a nice thick batter. Fry until golden brown. NOTE: Don't crowd the tomatoes, fry a few at a time.