Pennsylvania Fried Green Tomatoes Recipes

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.

Steps:

• In a medium bowl, season the flour with salt and pepper.
• Put the eggs in another medium bowl and toss the bread crumbs and grated Parmesan cheese in a third bowl.
• Dredge the tomato slices in the flour, then coat them in the egg, letting any excess drip back into the bowl.
• Coat in the bread crumbs, pressing to help them adhere.
• In a large nonstick skillet, heat the olive oil until shimmering.
• Add the breaded tomatoes in a single layer, and cook them over moderately high heat, turning once, until deeply golden and crisp, 5 to 6 minutes.
• Transfer the tomato slices to paper towel-lined plates.
• Sprinkle with salt and Old Bay Seasoning and serve immediately with hot sauce.

Steps:

• Add the tomato slices to the buttermilk in a shallow bowl and set aside to marinate for about 10 to 15 minutes. Combine the cornmeal, garlic salt, salt, and pepper in another shallow bowl. Remove the tomato slices from the buttermilk and coat in the cornmeal mixture. Set aside.
• Heat enough vegetable oil in a medium skillet to cover the bottom by a half inch. (The oil is hot enough when a sprinkle of water sizzles in the pan.) Add the tomato slices to the pan (you will have to cook them in batches to avoid crowding the pan). Baste the tomato slices with the hot oil using a large spoon, cooking the slices for 5 to 7 minutes on each side (be careful not to splash the oil when flipping the tomato slices).
• Remove tomato slices to a paper towel-lined plate and keep them warm while cooking the rest of the tomato slices. Sprinkle with chopped parsley and serve with Tabasco.

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.