Susans Fried Green Tomatoes Food

FRIED GREEN TOMATOES WITH RIPE TOMATO SALSA

Steps:

• Sprinkle the flour over a plate. Place polenta into a medium bowl, season and mix well. Place eggs in a small bowl and beat. Lightly coat a green tomato slice first in the flour, dusting off any excess, dip in the egg, then coat in polenta. Repeat with remaining slices.
• Heat a shallow pool of oil in a large frying pan. Fry the coated tomatoes in batches until golden and crisp on both sides, turning them over with a fish slice. As they are done, drain well on kitchen paper and keep warm in a low oven while you fry remaining batches.
• To make the salsa, mix all the ingredients together in a small bowl, then season with salt and pepper. Serve the fried green tomatoes hot, with the salsa spooned over.

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.

SUSAN'S FRIED GREEN TOMATOES

Steps:

• 1. Slice your tomatoes evenly so they cook evenly. I do not cook the stem and blossom ends. Pat the slices dry with paper towels and discard any loose seeds.
• 2. Stir together the flour, salt, lemon pepper, and cayenne pepper, and place it in a shallow bowl. Whisk together the egg, egg whites, and evaporated milk and place in another shallow bowl. Combine the breadcrumbs and parmesan cheese well and place on a plate.
• 3. Heat the oil (about 1/2" deep) in a skillet over medium high heat. You want to cook them hot so they brown nicely. Do not crowd them or they won't brown.
• 4. Dip the tomato slices first in the flour and shake off excess. Give them a quick dip in the egg mixture. Then press them onto the breadcrumb mixture, first on one side, then the other. Do not coat the outside edges. Place them on a sheet of waxed paper until all are coated. If there are crumbs left, you can press them again into the mixture if desired. Do not coat too thickly.
• 5. When oil is hot, fry 2-3 tomato slices at a time, waiting for oil to reheat after placing each tomato in the pan. Cook until golden brown on one side, then carefully turn with thin spatula or fork to cook the other side. Drain on paper towels. Keep warm in a foil-lined pan in a slow oven (250 degrees) until all are cooked.
• 6. In the leftover cooking oil, I usually fry okra. Slice the okra about 1/2" thick. Shake it in a bag with equal parts flour and cornmeal with salt and pepper. Drop a few pieces at a time into the hot oil. Cook and turn until browned nicely - do not overcook - and drain on paper towels.
• 7. TIP: you will need to keep adjusting your burner temperature to prevent burning but to maintain correct hot temperature. Some say you can use an electric skillet at 370 degrees, but I don't have one and I'm used to doing it this way. I use my cast iron skillet.

PARMESAN-CRUSTED GREEN TOMATO GRATIN

Steps:

• Lightly brown the bacon in a skillet over medium heat, about 4 minutes. Pour off all but 2 Tbs. of the fat. Add the onion and cook over low heat until caramelized, about 20 minutes. Meanwhile, combine the Parmigiano-Reggiano, breadcrumbs, and oil and set aside.
• Heat the oven to 350°F. On one side of a round or oval shallow baking dish, arrange 4 or 5 tomato slices, overlapping them slightly. Spoon some of the bacon-onion mixture on the lower half of each tomato slice, and then lay another row of tomatoes across the first row. Layer the tomatoes at a slight angle against one another, topping each slice with the bacon-onion mixture. Repeat until the dish is full. Sprinkle with the salt, pepper, fresh thyme, and the Parmigiano-breadcrumb mixture.
• Cover the dish with foil and cook for 30 minutes. Remove the foil and continue cooking until the tomatoes are very tender and the top of the gratin is browned, about another 30 minutes.

FRIED GREEN TOMATOES

Steps:

• Wash and slice your tomatoes into thick slices, not less than 1/4-inch, not more than 1/2-inch.
• Heat plenty of lard or vegetable oil over medium heat in your favorite thick-bottomed skillet.
• In the meantime, set flour aside in a small bowl or plate. Whisk eggs in another, and use the third plate for cornmeal.
• Dip the tomato slices first in flour, then the egg mixture, lastly in the cornmeal. Make sure the last layer is nice and thick for a spectacular crunch.
• Once the lard/oil is hot, place the coated tomatoes one by one into the hot fat and fry until they are golden brown. If they cook too fast, they will be crunchy inside and out. So, don't rush. Cook them slowly enough, about 3 minutes on the first side, before flipping.
• When done frying, place them on a wire rack to chill.

FRIED GREEN TOMATOES

Steps:

• Cut tomatoes into 1/4-inch-thick slices.
• Combine flour, cornmeal, salt, garlic salt, red pepper and black pepper in pie plate or shallow bowl; mix well.
• Pour buttermilk into second pie plate or shallow bowl.
• Heat oil in large skillet over medium heat.
• Meanwhile, dip tomato slices into buttermilk, coating both sides.
• Immediately dredge slices in flour mixture; shake off excess flour mixture.
• Cook tomato slices in hot oil 3 to 5 minutes per side.
• Transfer to parchment paper or paper towels.
• Serve immediately with pepper sauce, if desired.

FRIED GREEN TOMATO SANDWICHES

Steps:

• In a shallow dish, combine flour and seasonings; dip tomatoes in the mixture and set aside. In a large skillet, cook bacon over medium heat until crisp. , Remove to paper towels to drain. In the drippings, cook tomatoes for 2 minutes on each side; drain on paper towels. , Place six slices of toast on a baking sheet. Layer with three tomato slices, two bacon strips and a cheese slice. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted. Top with lettuce if desired. , Spread mayonnaise and mustard on remaining toast if desired; place over lettuce.

FRIED GREEN TOMATO PARMESAN

Steps:

• Season the tomato slices with salt and pepper.
• Dredge the tomatoes slices in the flour, then dip them in the egg and finally dredge them in the corn meal and flour mixture.
• Fry the tomato slices in the oil until golden brown on both sides, about 1-3 minutes per side.
• Place the fried green tomato slices on the bottom of a baking pan.
• Spread the marinara sauce on top of the fried green tomato slices.
• Spread the cheese on top of the marinara sauce.
• Bake in a preheated 350F/180C oven until the cheese is golden brown, about 20-30 minutes.

FRIED GREEN TOMATOES WITH BASIL MAYONNAISE

Steps:

• Season the tomatoes with salt and pepper. Place the flour on a plate. Whisk together the buttermilk and hot sauce in a shallow bowl or a pie tin. Whisk together the cornmeal and panko bread crumbs in a separate pie tin.
• Working with one green-tomato slice at a time, coat the tomato first in flour (knocking off excess), then in the buttermilk, then finally in the cornmeal-bread crumb mixture. Transfer the breaded slice to a baking sheet, and repeat with the remaining slices.
• Preheat the oven to 200°F. Line a second baking sheet with paper towels.
• Heat 3/4 inch of vegetable oil in a medium skillet to 350°F. Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the cooked tomatoes to the prepared baking sheet, and sprinkle with salt and pepper. Keep the cooked tomatoes in the warm oven while you fry the remaining slices. Serve the tomatoes warm, with a generous dollop of Basil Mayonnaise.
• Basil Mayonnaise
• Pulse the basil, mayonnaise, lemon juice, and mustard in a food processor fitted with a metal blade until smooth, then transfer to small bowl. Season with salt and pepper.
• The Basil Mayonnaise can be made 1 day ahead. Cover and refrigerate.

FRIED GREEN TOMATOES, TENNESSEE STYLE

Steps:

• In a medium bowl, add tomato slices and coat with buttermilk; chill for 20 minutes.
• While tomatoes are soaking, mix together coating ingredients in another medium size bowl.
• Remove tomatoes from buttermilk--do not throw away buttermilk.
• Coat each tomato slice in coating mixture; set aside.
• Now in remaining buttermilk mixture add egg; beat well.
• Return each coated tomato to buttermilk, making sure each side is well coated.
• Return to coating mix one more time coating both sides.
• In a medium size skillet over medium high, heat 1/4 cup vegetable oil till hot but not smoking.
• Fry on both sides until coating is golden brown.

FRIED GREEN TOMATOES

Steps:

• For the fried green tomatoes: Pour the vegetable oil into a Dutch oven or heavy-bottomed pot and attach a deep-frying thermometer. Heat the oil over medium heat to 350 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
• Set up 3 low-sided dishes to make a breading station: To the first dish, add the flour, salt and black pepper and stir to combine. In the second dish, beat the buttermilk with the eggs. In the third dish, stir together the cornmeal and panko.
• Using one hand, dredge both sides of the tomato slices in the seasoned flour, shaking each piece to remove any excess. Next, using the other hand, dip the tomato slices into the egg mixture, allowing it to drip before moving onto the third dish. Using your first hand, coat the tomato slices in the breadcrumb mixture evenly on both sides.
• Working in batches, carefully place the breaded tomatoes into the hot oil. Fry until golden brown and crispy, about 30 seconds per side. Transfer to the cooling rack and sprinkle each slice generously with more salt.
• For the dipping sauce: Put the mayonnaise in a bowl, add the hot peppers and pepper juice, paprika, sugar and salt and stir to combine. Serve the fried tomatoes immediately with the dipping sauce on the side.