Pennsylvania German Fried Tomatoes Food

FRIED RED TOMATO SANDWICH

Steps:

• Pour vegetable oil into a skillet to a depth of about 1/4 inch and heat on high heat until hot.
• Break the egg into a bowl and whisk. Pour the cornmeal into a second bowl, add the cornstarch and some salt and pepper and mix.
• Dip the tomato slices first in the egg and then in the cornmeal mixture to coat completely. Add to the skillet and fry for 1 to 2 minutes a side.
• Spread both slices of bread with the mayo and sprinkle with salt and pepper. Pile the cooked tomatoes onto one of the bread slices. Place the basil leaves onto the second slice, then sandwich the slices. Cut in half and serve.

CHEF JOHN'S FRIED GREEN TOMATOES

Steps:

• Place tomato slices onto a rack over a paper towel. Sprinkle with 1 teaspoon salt and let slices stand for 15 minutes for the salt to draw out extra juices.
• Mix cornmeal and bread crumbs together in a bowl; stir in 1/2 teaspoon salt, black pepper, and cayenne pepper to taste. Beat eggs with milk in a separate bowl. Place flour into a third bowl.
• Pat tomato slices dry with paper towels. Lay slices, one at a time, into flour; flip to coat both sides and let slices rest in the flour for about 30 seconds. Remove each slice and dip in egg mixture, then into cornmeal mixture, coating both sides of each slice thoroughly. Spread crumbs onto all sides and into tomato crevices with a fork. Rest tomatoes on rack for 10 minutes to let coating set.
• Combine sweet pickle relish, mayonnaise, and hot sauce in a small bowl to make the remoulade sauce.
• Place a large nonstick skillet over medium heat; heat vegetable oil with butter until butter melts, bubbles, and makes a sizzling sound. Fry tomatoes in the hot butter-oil mixture until tomato slices are slightly soft and coating is golden brown, 3 to 4 minutes per side. Use a spatula and a fork to flip.
• Transfer fried green tomatoes to a serving platter and serve with remoulade sauce.

PENNSYLVANIA FRIED GREEN TOMATOES

Steps:

• Put oil in Large Cast Iron Skillet and heat on Med.Slice the tomatoes sandwich style thick. Place flour,salt, and pepper in a bowl. Place egg and milk in another bowl and beat until mixed. Dredge tomatoes in flour then in milk then in flour again. Add tomatoes to hot oil. As edges get light brown flip tomatoes. Cook until light brown on othe side. Place tomatoes on plate lightly salt.

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.

GERMAN CUKES & TOMATOES

Steps:

• In a large bowl, combine the cucumbers,onions and parsley. In a small bowl, combine the sour cream, dill, vinegar, salt, mustard and pepper. Stir in a little milk if you want a thinner dressing.
• Pour over cucumber mixture and toss to coat. Divide among 8 salad plates; top with tomatoes.

PENNSYLVANIA GERMAN FRIED TOMATOES

Steps:

• Pat tomato slices dry with paper towel.
• Sprinkle on both sides with salt and pepper.
• Coat in flour.
• Melt butter in large frying pan and fry slices til lightly brown on bottom, about 5 minutes.
• Sprinkle with 2 TBS brown sugar and turn them over with a spatula.
• Sprinkle with remaining sugar.
• Cook until golden but still hold their shape, about 4 minutes longer.
• Transfer to a serving platter.
• Pour cream into skillet.
• Increase heat to medium high.
• Bring to boil stirring.
• Boil until sauce thickens, about 2 to 3 minutes.
• Pour sauce over tomatoes.
• Sprinkle with chopped parsley and serve hot.