Beer Batter Fried Green Tomatoes Recipes

BEER BATTERED FRIED GREEN TOMATOES

Steps:

• Put slices of green tomato on a clean kitchen towel. Dab them on both sides to get them as dry as possible. (The drier they are, the easier the batter will stick.)
• Pour about a half inch to an inch of oil into a skillet and let it heat.
• Meanwhile, mix the batter together in a small mixing bowl. Combine flour, cornstarch, baking powder, dried oregano, granulated onion, and granulated garlic.
• Make a well in the center of the flour. Pour in the beer and water and mix together until thoroughly combined.
• Dip each slice of tomato into the batter. Fully coat it with the batter. If the batter won't stick to the tomatoes, make sure they are completely dry. If necessary, put out a plate with a Tablespoon of cornstarch, and lightly coat them on each side.
• Test the oil to see if it's hot enough for frying. Put a dollop of batter into the skillet. If bubbles rapidly form around it, the oil is hot enough. (If you have a thermometer, you want your oil to be between 325 to 350 degrees.)
• Put some of the slices into the oil, being careful not to overcrowd. You'll definitely need to work in batches. Fry the slices until they are golden, about three minutes on each side.
• Place the tomato slices on a clean kitchen towel covered plate. While they are still hot, generously shake Slap Ya Mama seasoning salt over them (or use your preferred Cajun seasoning salt). Move the fried green tomatoes to a serving platter and finish with a generous drizzle of vegan sriracha mayo, if using.

BEST FRIED GREEN 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.

BEER-BATTER FRIED GREEN TOMATOES

Steps:

• Arrange tomatoes on piece of wax paper; salt and pepper both sides, using 1 teaspoon of the salt and the pepper.
• Combine flour, baking powder, baking soda and remaining 1 teaspoon salt in medium-size bowl. Remove 1/2 cup of the mixture to a piece of wax paper.
• Dip both sides of tomatoes in the 1/2 cup of flour mixture. Stir beer and lemon juice into remaining flour mixture. (Mixture will foam.) Stir until the consistency of pancake batter.
• Heat oil in large skillet. Dip tomatoes into batter and saute half at a time in hot oil until golden, about 3 minutes on each side. Keep warm in oven while sauteeing remaining tomatoes. Serve immediately.
• Makes 16 slices.

BATTER FRIED FRESH TOMATOES

Steps:

• Sift together flour, baking powder and salt.
• Add beaten egg and mix well.
• Slice tomatoes into thick slices and sprinkle with salt and pepper.
• Dip tomato slices in batter, and fry in a hot greased skillet until brown on both sides.
• Good for breakfast or lunch, served with bacon.

BUTTERMILK FRIED GREEN TOMATOES

Steps:

• In a bowl, mix together the eggs and buttermilk.
• Whisk in the 1 TBS flour, 1/2 the salt and 1/2 the pepper.
• Soak the tomatoes in this liquid for about half an hour.
• Whisk together the remaining flour, salt and pepper.
• Heat about 1 inch of oil to 350*F in a heavy skillet.
• (I use my cast iron one).
• Dredge the tomato slices, one at a time in the seasoned flour, shaking off any excess.
• Fry the slices in hot oil.
• Do NOT crowd.
• (slices should not overlap as they cook).
• Fry each side until it begins to turn brown.
• Turn in the oil and fry until golden brown and crisp.
• Drain on paper towel.
• Salt to taste.
• Serve with tomato chutney.
• Yummy!