Fried Green Tomatoes And Fried Okra Recipes

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.

COUNTRY-FRIED OKRA AND GREEN TOMATOES

Steps:

• Combine okra and tomato in a bowl.
• Season with the salt and pepper.
• Mix the cornmeal and flour and toss the veggies in this mixture until coated.
• Heat oil in a large skillet over mediun-high heat.
• Add okra and tomatoes.
• Cook, stirring and turning occasionally, until crisp and browned- about 15-20 minutes.
• Remove okra and tomatoes to a serving platter which has been covered with a paper towel to drain.
• Serve and heat while hot.

OVEN FRIED GREEN TOMATOES AND OKRA

Steps:

• Preheat oven to 400°F.
• Pour about 1 Tablespoon of olive oil in the bottom of a caste iron skillet,enough to cover the bottom, may need more depending on the size of your skillet. Place the skillet in the oven while it is preheating.
• Mix the first five ingredients together and add to the skillet once the oven has preheated.
• Sprinkle with a little more oil and stir to coat all pieces.
• Place skillet back in the hot oven.
• Allow to cook 30-40 minutes, stirring occasionally and adding oil as needed.
• When the okra and tomatoes have reached your desired crispness remove from the oven and place in serving dish. Skillet will stay hot and continue to cook if you do not remove food.
• Enjoy!

FRIED GREEN TOMATOES & OKRA

Steps:

• Whisk together buttermilk and egg.
• Combine cornmeal, 1/8 teaspoon salt, and pepper.
• Dip okra and tomatoes, in batches into buttermilk mixture; coat in cornmeal mixture.
• Into dutch oven pour oil to a depth of 3 inches and heat to 375 degrees.
• Fry okra and tomato, in batches, 4 minutes on each side or until golden brown. (Turning too soon will cause breading to fall off).
• Drain on paper towels; sprinkle with salt.
• *red tomatoes can be substituted for green tomatoes if desired.