Simple Country Fried Green Tomatoes Recipes

Steps:

• 1. Slice tomatoes thinly, about 1/8" thick, set aside.
• 2. In a small bowl, add milk and egg. Beat with whisk or fork until smooth. In a shallow bowl or plate mix together flour and cornmeal.
• 3. Dip tomatoes in milk mixture and then coat each side as evenly as possible with flour mixture, set aside. If you start to run out of your flour mixture, go ahead and add some more.
• 4. Pour about 1/2" of vegetable or canola oil in a heavy skillet and heat until very hot, about 350 degrees. Once the oil is hot, add some of the tomato slices. Cook on one side for about two to three minutes or until golden, then carefully turn to brown the other side. Do this in batches, so as not to over crowd your skillet.
• 5. When both sides are golden brown, remove from pan and place on a rack to cool (I use a cookie cooling rack with aluminum foil underneath as shown in the picture). Do not cool on paper towels or the tomatoes will become soggy. Repeat the process with each batch.
• 6. Add salt and pepper to taste and serve hot with your favorite sauce. My husband loves them with a copy cat recipe Outback Steakhouse bloomin' onion sauce. I just love them plain.

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 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:

• Place tomato slices in a bowl of ice water; soak for about 5 minutes.
• Heat about 1/2 inch of canola oil in a large skillet over medium-low heat.
• Combine cornmeal and flour in a bowl.
• Remove tomato slices from ice water, one at at time, and coat lightly in the cornmeal mixture; shake off any excess. Place in the hot oil.
• Cook tomato slices, working in batches, until edges are golden brown, about 4 minutes per side. Remove with a slotted spoon and place on a paper towel-lined plate. Sprinkle lightly with salt.

Steps:

• 1. IN A BOWL COMBINE ALL DRY SEASONINGS WITH FLOUR MIX UP THROUGHLY
• 2. IN A MED. BOWL BEAT EGGS AND MILK TOGETHER
• 3. IN A DEEP SKILLET HEAT OIL UNTIL HOT
• 4. DIP EACH TOMATO SLICE IN THE EGG BATTER ,THEN COAT EACH SIDE WITH FLOUR MIXTURE. NOW PLACE INTO HOT OIL ,BROWN BOTH SIDES ,PLACE ON A DISH LINED WITH PAPER TOWEL TO DRAIN ...ENJOY

Steps:

• Line a baking sheet with waxed paper.
• Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper.
• Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer.
• Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.

Steps:

• Place tomatoes on paper towel-lined rimmed baking sheet. Cover with more paper towels, let sit for 20 minutes, and pat dry. Meanwhile, process 1/3 cup cornmeal in blender until very finely ground, about 1 minute. Combine processed cornmeal, remaining 1/3 cup cornmeal, flour, salt, pepper, and cayenne in shallow dish. Whisk buttermilk and egg together in second shallow dish.
• Working one at a time, dip tomato slices in buttermilk mixture, then dredge in cornmeal mixture, pressing firmly to adhere; transfer to clean baking sheet.
• Heat oil in 12-inch skillet over medium-high heat until 350 degrees. Fry 4 tomato slices until golden brown, 2 to 3 minutes per side. Drain on wire rack set in baking sheet. Bring oil back to 350 degrees and repeat with remaining tomato slices. Serve.
• **TIP: To keep the tomatoes from weeping as they fry (which will loosen the coating), let them sit between paper towels for 20 minutes and then press dry.