Southern Style Fried Green Tomatoes Recipes

Steps:

• Cut tomatoes into ½ inch thick slices.
• Sprinkle both sides of each slice with salt and pepper.
• Dip slices into milk then in flour.
• Dip into eggs then into breadcrumbs.
• In a 10-inch skillet cook half of the slices at a time in hot oil over medium heat for 8-10 minutes on each sides or till brown.
• (If tomatoes begin to brown too quickly, reduce heat to medium-low).
• Add more oil, if needed.
• Season to taste with salt and pepper.

Steps:

• In a small bowl whisk together egg and milk. In another small bowl mix cornmeal and flour.
• Heat oil in a large skillet over medium heat; use more or less oil to reach about 1/4 inch in depth.
• Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides.

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 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.

Steps:

• Fry bacon in iron skillet till crispy,drain when cool crumble.
• Slice tomatoes 1/4 inch thick.
• dip in egg.
• dredge in cornmeal,salt and pepper.
• Fry in bacon grease till browned on both sides.
• Remove and keep warm.
• With the cream deglaze pan drippings stir till thickened.
• at last minute add green onions.
• Put tomatoes on plate sprinkle with bacon, pour on sauce.

Steps:

• First, cut your tomatoes at 1/8 inch and lay out to dry -- I lay down paper towel and then place tomatoes on a cooling rack and then layer more paper towels on top. THIS STEP IS VERY IMPORTANT!
• While tomatoes are drying, mix together flour, black pepper, Italian seasoning, and cayenne pepper.
• Dip tomatoes slices into egg and milk mixture and then coat with flour and seasoning mixture.
• Place in a hot skillet with oil and fry for about 3 minutes on both sides or until browned.
• I usually place them back on the cooling rack so they don't get soggy when they are finished.
• 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:

• 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.