Fried Green Tomatoes Just Like Granny S Recipes

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.

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.

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.

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.

Steps:

• Heat one tablespoon of the oil in a large skillet. Add the onions and saute over medium heat until they are golden brown and beginning to crisp. Remove the onions from the skillet and drain on absorbent paper.
• Slice tomatoes horizontally one-half-inch thick. Dip slices in milk, then coat with flour.
• Heat remaining oil in the skillet, add the tomato slices and saute until golden brown on one side. Turn and saute until golden on the other side, drain briefly, season to taste with salt and pepper then serve sprinkled with fried onions.

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.

Steps:

• Slice tomatoes 1/4 inch thick.
• Sprinkle with salt and lemon pepper.
• Let stand for 10 minutes.
• Mix cornmeal and flour well.
• Coat tomato slices with cornmeal mixture.
• Heat oil over medium heat.
• Fry tomatoes for 4 minutes per side, until tender and golden brown.
• Drain on paper towels.

Steps:

• Wash the tomatoes and cut them into thick slices. Mix the flour, cornmeal, salt, and pepper in a small brown bag or a plastic bag. Heat the bacon drippings or oil in a large, heavy skillet. Place the tomato slices in the bag and shake them gently until they are coated with the flour and cornmeal mixture. Place the tomato slices in the skillet and fry them a few at a time, turning them often so that they do not stick and are browned on both sides. Drain the slices on paper towels, adjust seasonings, and serve hot with bacon or sausages.

Steps:

• Slice the green tomatoes in thin slices.
• Dip the tomatoes in the flour.
• Heat the oil until hot.
• Fry until golden brown on each side making sure to season each side with salt & pepper.
• Remove from the oil when browned and season again with salt & pepper.

Steps:

• Slice tomatoes 1/4 in. thick. Sprinkle both sides with salt and lemon-pepper. Let stand for 20-25 minutes. Coat with cornmeal. In a large skillet, heat oil over medium heat. Fry tomatoes for 3-4 minutes on each side or until tender and golden brown. Drain on paper towels. Serve immediately.

Steps:

• Sprinkle sliced tomatoes with sugar, let stand about 15 minutes.
• Combine flour, salt and pepper and coat tomato slices.
• Melt 2 tbsp butter in skillet.
• Brown tomatoes slowly on both sides.
• Remove each batch to oven proof platter and keep in oven until all tomatoes are cooked.
• Add more butter if needed.
• For crisp slices, serve as is.
• Or add 1/2 cup light cream or dairy half and half to skillet. Heat, stirring into drippings, and pour over tomatoes.

Steps:

• While preparing the dipping process for the tomatoes, heat oil and bacon drippings in a large pot over medium heat until the oil reaches 350 degrees.
• You will need a slotted spoon to drop the tomatoes into the hot oil.
• De-core and cut the ends off the green tomatoes.
• Slice tomatoes into 1/2 inch thickness and set aside in a medium-sized bowl.
• In a small bowl, set aside only 1 1/2 cups of the flour.
• In a medium bowl, mix the milk and eggs to create an egg wash.
• In a large bowl, combine remaining flour, cornmeal and salt.
• Add celery salt, pepper, onion powder and paprika.
• This is the cornmeal breading mixture for the tomatoes.
• Line a sheet pan with parchment paper to place the breaded tomatoes on after the final dredging.
• Begin the dipping process by dredging the tomatoes in the flour, then the egg wash, and finally through the cornmeal breading mixture.
• Repeat this process until all the tomatoes are breaded.
• Once the oil has reached 350 degrees, begin frying the tomatoes until golden brown on both sides.
• The tomatoes will float to the top when finished cooking.
• Drain on paper towels.

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.

Steps:

• In a bowl, combine the flour, cornmeal, cheese, oregano, salt and pepper. Coat tomato slices with flour mixture. , In a large skillet, heat oil over medium. Fry tomatoes for 2-3 minutes on each side until tender and lightly browned. Drain on paper towels. Serve immediately.

Steps:

• Heat oil in a skillet to 350 degrees F (175 degrees C).
• Whisk milk, cornmeal, flour, and egg together in a large bowl until it is a fairly thick batter.
• Dip each slice of tomato into batter and immediately fry in hot oil until golden brown, 2 to 3 minutes per side. Drain fried tomatoes in a colander standing on edge to keep crisp as you fry remaining tomato slices.