Fried Green Tomatoes Tennessee Style Recipes

SOUTHERN FRIED GREEN TOMATOES

Steps:

• Slice tomatoes into 1/4- 1/2 inch slices.
• Place tomatoes on several layers of paper towels.
• Mix together salt, sugar, black pepper & basil in a small bowl.
• Sprinkle tomatoes generously with spice mixture ( may not need all of it) and let sit for about 10-15 minutes to allow the extra tomato juices to drain out.
• Meanwhile, prepare your dipping station! In one bowl, add the flour.
• In another bowl mix together the buttermilk and egg.
• In the last bowl, mix together the bread crumbs and yellow cornmeal.
• Start by dipping the tomato slices into the flour on both sides and shaking off the excess flour. (be sure to get the sides as well)
• Lay the slices into the egg mixture until both sides are coated with the mixture and flour no longer shows.
• Place the tomato slices into the breadcrumb mixture and press to coat both sides evenly.
• Let tomatoes sit for about 5 minutes to allow the coating to set.
• Heat oil in a skillet until hot. (Do a test with a bread crumb first to make sure the oil is at the right temperature. The breadcrumb should begin to fry evenly immediately when placed in the oil.)
• Place tomatoes into the skillet, without crowding the pan.
• Fry each side for about 4-5 minutes until golden brown.
• Place on a cooling rack with paper towels below to absorb the excess oil that drips off.
• Serve hot.

FRIED GREEN TOMATOES,TENNESSEE STYLE

Steps:

• 1. In a medium bowl, add tomato slices and coat with buttermilk; chill for 20 minutes.
• 2. While tomatoes are soaking, mix together coating ingredients in another medium size bowl.
• 3. Remove tomatoes from buttermilk--do not throw away buttermilk.
• 4. Coat each tomato slice in coating mixture; set aside.
• 5. Now in remaining buttermilk mixture add egg; beat well,then return each coated tomato to buttermilk, making sure each side is well coated.
• 6. Return to coating mix one more time coating both sides.
• 7. 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.

PERFECT FRIED GREEN TOMATOES

Steps:

• Season tomato slices with salt and pepper.
• Combine flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow bowl. Pour buttermilk in a second shallow bowl. Mix cornmeal, parsley, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper in a third shallow bowl.
• Dredge each tomato slice in the flour mixture to coat, dip into the buttermilk, and finish by pressing each side of the tomato into the cornmeal mixture to coat. Lay coated tomato slices onto a baking sheet; rest to let tomatoes absorb flavor of coating, 10 to 15 minutes.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Gently drop tomato slices into the hot oil and cook until golden brown and floating, 2 to 3 minutes. Drain on a plate lined with paper towel.
• Whisk ranch dressing, cajun seasoning, and hot pepper sauce together in a small bowl; serve with the fried tomato slices.

ZESTY FRIED GREEN TOMATOES

Steps:

• Sprinkle both sides of tomatoes with salt; let stand for 10 minutes. In a shallow bowl, beat the eggs. In another shallow bowl, combine the cornmeal, cheese, flour and seasonings. Pat tomatoes dry. Dip in eggs, then coat with cornmeal mixture., In a large skillet, heat 1/4 cup oil over medium heat. Fry tomatoes, a few at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. Serve warm.

CLASSIC FRIED GREEN TOMATOES RECIPE

Steps:

• Gather the ingredients.
• Cut the tomatoes into 1/4-inch to 1/2-inch slices. Lightly sprinkle the slices with salt and freshly ground black pepper, to taste.
• Let the tomatoes stand for 10 to 15 minutes and then pat them dry with paper towels.
• Heat about 1/2 inch of shortening, bacon drippings, or oil in a large skillet over medium heat.
• Beat the eggs in a wide, shallow bowl. In another bowl, add the cornmeal. Dip the tomato slices in the eggs and then in the cornmeal to coat thoroughly.
• When the oil is hot-about 360 F-add several of the coated tomato slices, careful not to overcrowd the pan. Fry them in the hot fat until the bottoms are golden brown, about 3 minutes. Gently turn the slices and fry the other side until browned.
• Remove the fried tomato slices to paper towels to drain and then transfer to a cooling rack. Sprinkle with salt to taste. Keep them warm in a low oven as you fry subsequent batches.
• Serve the fried green tomatoes with Louisiana remoulade sauce , ranch dressing, or spicy chipotle mayonnaise .

MARINATED GREEN TOMATOES

Steps:

• Core 1 1/2 pounds small green tomatoes and cut into wedges. Bring 2 cups water and 1/2 cup white wine vinegar to a boil in a saucepan. Add the tomatoes in batches and cook until crisp-tender, about 3 minutes; drain and let cool. Whisk 1/4 cup each white wine vinegar, olive oil, chopped parsley and chopped mint and 1 tablespoon each kosher salt, sugar and minced Fresno chile in a large bowl. Add the tomatoes and toss. Refrigerate at least 4 hours or overnight.

FRIED GREEN TOMATOES, TENNESSEE STYLE

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.

EASY SOUTHERN FRIED GREEN 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.

FRIED GREEN TOMATOES

Steps:

• Cut tomatoes into thick (at least 1/4 inch) slices. Place tomatoes in colander; sprinkle with salt. Let stand about 30 minutes to pull out water. Pat tomatoes dry with paper towels.
• Pour buttermilk into shallow bowl. In separate shallow bowl, place flour; season with salt and pepper. Dip tomatoes into buttermilk, coating both sides; gently shake off excess. Dip tomatoes into flour, coating both sides; gently shake off excess.
• In deep fryer or heavy saucepan, heat oil over medium-high heat (375°F). Fry 2 tomatoes at a time in hot oil 3 to 5 minutes, turning once, until golden brown. Drain on paper towels. Serve warm.