Southern Fried Green Tomato Stacks As Appetizers Or Elegant Sides Food

SOUTHERN FRIED GREEN TOMATOES

Steps:

• Slice tomatoes into 1/4- 1/2 inch slices.
• Place tomatoes on several layers of paper towels.
• Mix together salt, sugar, black pepper & basil in a small bowl.
• Sprinkle tomatoes generously with spice mixture ( may not need all of it) and let sit for about 10-15 minutes to allow the extra tomato juices to drain out.
• Meanwhile, prepare your dipping station! In one bowl, add the flour.
• In another bowl mix together the buttermilk and egg.
• In the last bowl, mix together the bread crumbs and yellow cornmeal.
• Start by dipping the tomato slices into the flour on both sides and shaking off the excess flour. (be sure to get the sides as well)
• Lay the slices into the egg mixture until both sides are coated with the mixture and flour no longer shows.
• Place the tomato slices into the breadcrumb mixture and press to coat both sides evenly.
• Let tomatoes sit for about 5 minutes to allow the coating to set.
• Heat oil in a skillet until hot. (Do a test with a bread crumb first to make sure the oil is at the right temperature. The breadcrumb should begin to fry evenly immediately when placed in the oil.)
• Place tomatoes into the skillet, without crowding the pan.
• Fry each side for about 4-5 minutes until golden brown.
• Place on a cooling rack with paper towels below to absorb the excess oil that drips off.
• Serve hot.

SOUTHERN FRIED GREEN TOMATO STACKS AS APPETIZERS OR ELEGANT SIDES

Steps:

• Lay tomato slices on a paper towel lined sheet pan and pat dry.
• Pour buttermilk in a shallow dish; set aside.
• In a shallow dish, combine the self rising white cornmeal and fine grind grits.
• Heat the shortening and bacon grease in a cast iron skillet or a large heavy bottom skillet until hot but not smoking.
• While the shortening and bacon grease is heating, dip green tomato slices in the buttermilk, coating them well.
• Immediately transfer buttermilk dipped green tomatoes into the self rising cornmeal mixture, coating each side well. Lay coated green tomato slices on a sheet pan until all have been dipped in the buttermilk and coated in the self rising cornmeal mixture.
• Fry three or four dipped green tomato slices at a time in the hot shortening at a time. Fry until golden brown, approximately 3-4 minutes, and using tongs turn over to fry the other side until golden brown, approximately 2-3 minutes.
• Transfer to a platter lined with paper towels. Immediately sprinkle with salt and pepper while still hot.
• Wait 10 minutes before serving.

FRIED GREEN TOMATO STACKS

Steps:

• Mix the first 4 ingredients and 1/4 teaspoon pepper; refrigerate until serving. Place flour in a shallow bowl; place egg whites in a separate shallow bowl. In a third bowl, mix cornmeal, salt and remaining pepper., Cut each tomato crosswise into 4 slices. Lightly coat each slice in flour; shake off excess. Dip in egg whites, then in cornmeal mixture., In a large nonstick skillet, heat oil over medium heat. In batches, cook tomatoes until golden brown, 4-5 minutes per side., In same pan, lightly brown Canadian bacon on both sides. For each serving, stack 1 slice each green tomato, bacon and red tomato. Serve with sauce.