Texas Green Fried Tomatoes 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:

• 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:

• 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:

• Sprinkle tomato slices with 1 teaspoon salt and 1 teaspoon pepper, pour buttermilk into a shallow bowl. Place the tomatoes in and soak for 15 minutes.
• Combine ¼ teaspoon salt, ¼ teaspoon pepper, cornmeal, flour, onion powder, smoked paprika, and red pepper flakes in a large bowl. Whisk well. Dredge both sides of the tomatoes in the mixture.
• Place oil in a large skillet over high heat. Heat until an instant-read thermometer reads 350°F. Carefully drop tomatoes in the oil (work in batches). Cook about a minute on each side or until golden brown. Remember to let the oil reach the 350°F mark before dropping more fritters, and don't crowd the pan.
• Transfer to jelly roll sheet with cooling rack on top.

Steps:

• Put skillet on and get oil hot as your preparing tomatoes.
• Cut tomatoes as thick or thin as you like them.
• Mix flour, cornmeal, garlic powder, salt and pepper.
• Roll tomatoes in egg and then in dredging mixture (Cornmeal& Flour mixture).
• Do this twice and drop into hot oil.
• When golden brown on both sides take out.

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:

• Season cornmeal with salt and pepper. In a bowl beat eggs. Dip tomatoes in the beaten egg and then in the cornmeal. In a cast iron or non-stick pan heat oil and place tomatoes. Fry for 3 minutes or so on each side, or until golden. Serve.

Steps:

• In a quart storage bag mix bread crumbs, cheese, salt & pepper.
• Beat eggs or mix 'em all up in a bag of their own until well blended.
• Slice tomatoes about 1/2" thick & place in egg, remove & place in bread crumb mixture individually and shake until well coated.
• Heat butter & oil over medium, fry tomatoes until lightly browned & just crispy, about 3 minutes per side - don't burn!
• Devour. I promise these will not disappoint!

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:

• 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.

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:

• 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.