Fried Green Tomato Wedges Food

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.

RACHAEL'S ITALIAN FRIED GREEN TOMATOES

Steps:

• Arrange the sliced green tomatoes on kitchen towels or paper towels
• Season with salt and let them drain 20 minutes
• Arrange breading station: flour, eggs and breadcrumbs combined with panko, cheese and remaining spices and sesame seeds
• Season flour, eggs and breadcrumbs with salt and pepper
• Dredge each tomato through the flour, egg and breadcrumb mixture
• Heat ⅛-inch frying oil over medium-high heat, cook tomatoes 2-3 minutes on each side to deep golden brown and drain on wire rack
• Fan 3 fried green tomatoes on each plate and serve with lemon wedges and dot with finely chopped hot pickled cherry peppers
• Bacon, Lettuce and Fried Green Tomato Sliders (BLFGT Sliders)

FRIED GREEN TOMATOES WITH RIPE TOMATO SALSA

Steps:

• Sprinkle the flour over a plate. Place polenta into a medium bowl, season and mix well. Place eggs in a small bowl and beat. Lightly coat a green tomato slice first in the flour, dusting off any excess, dip in the egg, then coat in polenta. Repeat with remaining slices.
• Heat a shallow pool of oil in a large frying pan. Fry the coated tomatoes in batches until golden and crisp on both sides, turning them over with a fish slice. As they are done, drain well on kitchen paper and keep warm in a low oven while you fry remaining batches.
• To make the salsa, mix all the ingredients together in a small bowl, then season with salt and pepper. Serve the fried green tomatoes hot, with the salsa spooned over.

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

Steps:

• In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
• Pour the buttermilk into a separate bowl and season with salt and pepper.
• Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
• Place a large cast iron skillet over medium heat and coat with the oil.
• When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
• Carefully remove the tomatoes and drain on paper towels.
• Serve with hot pepper sauce and lemon.

FRIED CATFISH AND GREEN TOMATO KABOBS

Steps:

• Heat the oil in a tall, narrow stockpot to 350 degrees F.
• In a large mixing bowl, combine the chili sauce, soy sauce, Worcestershire sauce and hot sauce. Add the catfish cubes, tomatoes and onions and toss to coat.
• In a shallow, wide dish, combine the cornmeal and Cajun seasoning.
• To assemble the kabobs: First skewer through one end of a bacon slice and then a cube of catfish. Wrap the bacon around and then skewer a wedge of tomato. Wrap the bacon around again, skewer a wedge of onion and then wrap the bacon and skewer one last time. Repeat with the remaining skewers and ingredients.
• Roll the kabobs in the cornmeal mixture, drop in the oil in batches and cook until golden brown, about 3 minutes. Remove to a paper-towel-lined plate and repeat with the remaining skewers.
• Serve on the stick!

FRIED GREEN TOMATOES

Steps:

• In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
• Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.

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.