FRIED GREEN TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice 2 green tomatoes 1/2 inch thick. Whisk 1/3 cup flour, 1/2 teaspoon kosher salt and 1/4 teaspoon each garlic powder and cayenne in a dish. Whisk 2 eggs and 1 tablespoon milk in another dish. Put 1 1/2 cups panko in a third dish. Dredge each tomato slice in the flour, then egg, then panko. Fry in 1/2 inch 350 degrees F vegetable oil, turning, until golden, 3 to 5 minutes. Serve with ranch dressing.
RITZ-Y FRIED GREEN TOMATOES
From "I'm Just Here For the Food" by Alton Brown. This is one of those trapping-heavy recipes; you'll need three dishes for the dredging ingredients, a rack for draining, and a good set of tongs for flipping the tomatoes in the hot oil. To me, the only way to cook fried green tomatoes is in a cast-iron skillet -- but I'm Southern. ;) The oil temperature is what's written in the recipe - I use a small piece of bread dipped in the egg mixture as a guide; if it sizzles enthusiastically, the oil's ready to go. Prep and cook times are approximate.
Provided by GoKittenGo
Categories Vegetable
Time 1h
Yield 4 side servings
Number Of Ingredients 7
Steps:
- Slice the tomatoes into 1/4 inch thick rounds, spread them out on a layer of paper towels, and top with another layer of paper towels to drain. Allow the tomatoes to rest/drain for about fifteen minutes.
- Mix the flour, cornstarch, salt, pepper, and cayenne.
- In a separate container, beat the eggs until slightly fluffy.
- Place the cracker crumbs in another container.
- Heat 1/2 inch of vegetable oil to 350 degrees Farenheit.
- Season the tomato slices with salt and pepper, dredge in the flour mixture, dip in the egg, then press into the cracker crumbs to coat.
- With tongs, working in small batches, gently place them in the oil and cook until crisp and brown on one side, then turn and brown the other side.
- Transfer to a rack as they are done.
BEST FRIED GREEN TOMATOES
You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.
Provided by Diana Swenson-Siegel
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 20m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 510 calories, Carbohydrate 56.3 g, Cholesterol 95.4 mg, Fat 27 g, Fiber 4.6 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 1136 mg, Sugar 9.9 g
QUICK FRIED GREEN TOMATOES
"My grandmother came up with her own version of fried green tomatoes years ago. Our family loves it," says Melanie Chism of Coker, Alabama. "It's a traditional taste of the South that anyone anywhere can enjoy!"
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Slice tomatoes 1/4 in. thick. Sprinkle both sides with salt and lemon-pepper. Let stand for 20-25 minutes. Coat with cornmeal. In a large skillet, heat oil over medium heat. Fry tomatoes for 3-4 minutes on each side or until tender and golden brown. Drain on paper towels. Serve immediately.
Nutrition Facts :
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