Pams Fried Green Tomato Parmesan Food

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.

PARMESAN PAN-FRIED TOMATOES

Steps:

• Combine flour, onion powder, garlic, salt and pepper in a bowl; mix well.
• In seperate bowl, combine panko and parmesan.
• In a third bowl, combine eggs and mustard.
• Take tomato slices and dip in flour mixture, dusting off excess.
• Then dip in egg mixture, letting excess drip off.
• Finally, dip in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage; repeat until all slices are breaded.
• These should be stored in a single layer and dusted lightly with extra crumbs. DO NOT STACK.
• Heat olive oil in a non-stick frying pan over medium to high heat.
• Place 3 slices (one order) in pan and let cook about 1-1/2 to 2 minutes on each side, until golden brown. DON'T FLIP TOO SOON or parmesan mixture will fall off.
• Continue with remaining slices and serve hot.

FRIED GREEN TOMATO PARMESAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk eggs in a small bowl until smooth. Pour bread crumbs into a shallow dish. Dip each tomato slice in egg and coat with bread crumbs. Arrange on baking sheets in a single layer.
• Bake in the preheated oven until golden, about 5 minutes per side.
• Pour 3 cups spaghetti sauce into the bottom of a 9x13-inch baking dish. Top with a layer of tomato slices. Layer half of the mozzarella cheese and Parmesan cheese on top. Repeat layers with remaining spaghetti sauce, tomatoes, mozzarella cheese, and Parmesan cheese. Sprinkle basil on top.
• Bake in the preheated oven until golden brown, about 35 minutes.

FRIED GREEN TOMATOES WITH BURST CHERRY TOMATOES, PANCETTA AND LOBSTER

Steps:

• Place the sliced green tomatoes onto a sheet tray lined with a rack and sprinkle with some kosher salt. Allow to sit for 30 minutes.
• Set up a dredging station by placing 1 cup of the flour into one dish, the eggs into a second and the cornmeal mixed with the remaining 1/4 cup flour into a third. Pat the green tomatoes dry on both sides. Season with more kosher salt, then dip a slice into the flour first, shaking off any excess, then into the egg and finally the cornmeal. Place onto a sheet tray lined with a rack and repeat with the remaining tomato slices. Make sure to pat the cornmeal onto the tomato firmly to ensure it's tightly coated.
• Add 2 tablespoons of the olive oil into a large, high sided saute pan and turn on the heat to low. Add the pancetta and smashed garlic and gently cook to slowly render the fat, stirring occasionally, until the pancetta is crispy and most of the fat has rendered out, 10 to 12 minutes. Remove the pancetta with a slotted spoon onto a paper towel-lined plate. Sprinkle the lobster tails with kosher salt. Add into the pan, cut side down, and sear for 2 to 3 minutes, until they begin to turn pink. Add the white wine and cover the pan to steam the lobster for another 1 to 2 minutes to finish cooking. Remove the lobster tails onto a sheet tray and allow to cool slightly. Add the cherry tomatoes and crushed red pepper and season with kosher salt. Cook until the cherry tomatoes begin to burst, 5 to 7 minutes. Add the chicken stock and continue to cook, stirring occasionally, until the sauce has reduced and slightly thickened, about 15 minutes. Remove and discard the smashed garlic. Season with kosher salt if needed.
• Carefully remove the meat from lobster shells and discard the shells. Toss the lobster meat into the sauce to quickly warm.
• Heat a large saute pan with the remaining 1/2 cup olive oil over medium heat. Add half of the breaded green tomatoes (you want to cook these in two batches) and fry for 3 to 4 minutes, or until crispy on the underside. Carefully flip, then cook for another 2 to 3 minutes, or until golden brown. Remove onto a plate lined with paper towels to drain excess oil, then transfer to a sheet tray lined with a rack so they remain crispy. Season immediately with kosher salt.
• Set up a fryer with vegetable oil and heat the oil to 350 degrees F. Fry the basil leaves until crispy, 1 to 2 minutes. Be careful because as they will pop in the oil. Remove the basil leaves onto a paper-towel-lined sheet tray.
• To serve, plate 2 fried green tomatoes and top with 2 lobster halves. Spoon the burst cherry tomato and pancetta sauce around the green tomatoes, making sure not to smother them so the fried tomatoes don't get soggy. Garnish the tomato sauce with the grated Parmesan cheese and top with the fried basil leaves.

GREEN TOMATOES PARMESAN

Steps:

• Lightly sprinkle tomatoes with salt; drain on paper towels for 30-60 minutes. Meanwhile, combine cornmeal, Parmesan, flour, garlic salt, oregano and pepper in a shallow plate. Dip each tomato slice into egg, then into cornmeal mixture. , In a medium skillet, heat oil over medium-high. Fry tomatoes, a few at a time, for 2 minutes per side or until golden brown. Drain on a paper towel-lined wire rack. Serve immediately.

PANKO FRIED GREEN TOMATOES

Steps:

• In three separate shallow bowls, place the flour, eggs and bread crumbs. Dip tomatoes in flour, then in eggs; coat with bread crumbs., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry tomatoes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Sprinkle with salt. Serve immediately.

GREEN TOMATOES PARMESAN

Steps:

• Lightly sprinkle tomatoes with salt: drain on paper towels for 30 to 60 minutes.
• meanwhile, combine cornmeal Parmesan cheese, flour, garlic salt, oregano and pepper in a shallow plate.
• Dip each tomato slice into egg, then cornmeal mixture.
• In a skillet, heat oil over medium-high.
• fry tomatoes a few at a time, 2 minutes per side or until golden brown.
• Drain on wire rack.
• Serve immediatly.