Rachaels Italian Fried Green Tomatoes Food

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

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:

• 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.

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.

ITALIAN STYLE FRIED GREEN TOMATOES

Steps:

• Cut green tomatoes in 1/4 inch slices.
• Place tomatoes on paper towels, sprinkle with salt and let sit for 30 minutes.
• Mix bread crumbs with Romano cheese, sweet basil, parsley, garlic and onion powder and pepper.
• Dip tomatoes in egg wash then coat with bread crumb mixture.
• Fry in olive oil on each side until golden brown.