Fried Green Tomatoes With Blue Cheese Dill Dipping Sauce Food

FRIED GREEN TOMATOES WITH COMEBACK SAUCE

Steps:

• For the comeback sauce: Stir together the mayonnaise, ketchup, lemon juice, mustard, hot sauce, Worcestershire sauce, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Cover and refrigerate at least 30 minutes and up to 2 days.
• For the fried green tomatoes: Whisk together the buttermilk, hot sauce, lemon juice, garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium shallow bowl. Gently add the tomato slices, cover and refrigerate for 4 to 8 hours.
• Bring the tomatoes to room temperature. Heat a large cast-iron skillet over medium-high heat, add 1/4 inch of oil and heat until shimmering. Line a cooling rack with paper towels.
• Whisk together the cornmeal, flour, garlic, paprika, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl.
• Shake any extra moisture from the tomatoes, then place in the cornmeal mixture one at a time, gently pressing and flipping once to coat all surfaces. Transfer to a large plate or platter.
• Fry the tomatoes in batches until lightly browned, 3 to 4 minutes per side.
• Transfer to the prepared cooling rack and sprinkle with salt. Serve immediately with the comeback sauce on the side.

FRIED GREEN TOMATOES WITH BLUE CHEESE DILL DIPPING SAUCE

Steps:

• Slice tomatoes into 1/2" slices, discarding the ends.
• Add flour to a bowl.
• Whisk milk and eggs together in a separate bowl.
• Combine cornmeal, bread crumbs, salt and pepper in third bowl.
• Dip tomato slices in flour, to coat evenly, then egg mixture, and finally coat lightly in bread crumb mixture.
• Tip: You can set the coated slices on a wire rack while you are beading all the tomatoes.
• Heat oil to 375 degrees and add tomatoes to the skillet (3-4 at a time) and cook for 4 minutes, turning once.
• Remove from skillet and let drain on paper towel.
• Serve with blue cheese dill dipping sauce.

PERFECT FRIED GREEN TOMATOES

Steps:

• Season tomato slices with salt and pepper.
• Combine flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow bowl. Pour buttermilk in a second shallow bowl. Mix cornmeal, parsley, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper in a third shallow bowl.
• Dredge each tomato slice in the flour mixture to coat, dip into the buttermilk, and finish by pressing each side of the tomato into the cornmeal mixture to coat. Lay coated tomato slices onto a baking sheet; rest to let tomatoes absorb flavor of coating, 10 to 15 minutes.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Gently drop tomato slices into the hot oil and cook until golden brown and floating, 2 to 3 minutes. Drain on a plate lined with paper towel.
• Whisk ranch dressing, cajun seasoning, and hot pepper sauce together in a small bowl; serve with the fried tomato slices.

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.