Fried Green Tomatoes Just Like Granny S Food

FRIED GREEN TOMATOES

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.

SOUTHERN FRIED GREEN TOMATOES RECIPE

Steps:

• In a large shallow bowl combine flour and spices. Whisk or stir to combine and set aside.
• .Use a mandoline slicer or a sharp knife and cutting board to slice each tomato into 1/4 inch pieces (no larger). Lay the sliced green tomatoes out on a large cookie sheet or plate and sprinkle with salt and pepper.
• Next dredge each slice in the flour mixture until coated shaking off the excess. Return to the cookie sheet and let sit for 5 minutes. After 5 minutes the tomatoes will begin to soak up some of the flour mixture. Once this happens dredge the tomatoes through the flour mixture a second time shaking off the excess.
• Add vegetable oil to a large deep skillet and heat over medium heat. You want the oil about an inch deep. Once the oil is shimmering, add your green tomatoes in and fry for 3-5 minutes per side until they are brown and crispy.
• Once golden brown remove from the oil and place on a paper towel lined plate and continue to fry in batches until all the tomatoes are fried. Serve warm with hot mayo sauce.

FRIED GREEN TOMATOES

Steps:

• In a mixing bowl, combine the flour, cornmeal, salt, pepper, and buttermilk. Use a fork to mix the ingredients into a pancake-like batter. Use more buttermilk to thin the batter, if needed.
• Heat 2 inches of oil in a skillet until hot enough to fry. Dip tomato slices in batter, letting the excess batter drip back into the bowl. Put the dipped slices immediately into the frying pan. The oil should sizzle strongly but not pop when the tomatoes hit the oil-- if the oil pops or splatters, it's too hot. Let it cool down a bit before proceeding.
• Fry the tomato slices in batches of 4 or 5 at a time (don't crowd the pan) for 2-3 minutes per side, turning carefully with tongs when the coating turns golden brown.Transfer to a colander or wire cooling rack to drain. To keep the tomatoes from getting soggy before they're served, Fannie suggest standing them up like wheels in the serving dish instead of stacking them.
• To make the sauce, whisk together the mayonnaise, ketchup, and cayenne in a bowl. Taste and season more, if needed. Serve sauce over the fresh fried green tomatoes.Fried green tomatoes are best eaten fresh out of the frying pan, they will become soggy fast if you don't enjoy them within a few minutes of frying.

SOUTHERN FRIED GREEN TOMATO STACKS AS APPETIZERS OR ELEGANT SIDES

Steps:

• Lay tomato slices on a paper towel lined sheet pan and pat dry.
• Pour buttermilk in a shallow dish; set aside.
• In a shallow dish, combine the self rising white cornmeal and fine grind grits.
• Heat the shortening and bacon grease in a cast iron skillet or a large heavy bottom skillet until hot but not smoking.
• While the shortening and bacon grease is heating, dip green tomato slices in the buttermilk, coating them well.
• Immediately transfer buttermilk dipped green tomatoes into the self rising cornmeal mixture, coating each side well. Lay coated green tomato slices on a sheet pan until all have been dipped in the buttermilk and coated in the self rising cornmeal mixture.
• Fry three or four dipped green tomato slices at a time in the hot shortening at a time. Fry until golden brown, approximately 3-4 minutes, and using tongs turn over to fry the other side until golden brown, approximately 2-3 minutes.
• Transfer to a platter lined with paper towels. Immediately sprinkle with salt and pepper while still hot.
• Wait 10 minutes before serving.

GRANNY'S FRIED GREEN TOMATOES

Steps:

• Slice tomatoes 1/4 inch thick.
• Sprinkle with salt and lemon pepper.
• Let stand for 10 minutes.
• Mix cornmeal and flour well.
• Coat tomato slices with cornmeal mixture.
• Heat oil over medium heat.
• Fry tomatoes for 4 minutes per side, until tender and golden brown.
• Drain on paper towels.

PANKO FRIED GREEN TOMATOES AND MUSHROOMS

Steps:

• Brown the mushrooms in a heated skillet with the butter, remove mushrooms when they are browned and set aside.
• Beat the egg, milk & hot sauce together.
• Mix some salt & pepper with the Panko crumbs.
• Lightly dust the tomato slices with flour.
• Dip the dusted slices of tomato into the egg and then the crumbs, coating both sides.
• Heat oil over medium heat.
• Brown one side of the slices, flip, add mushrooms back into the pan and brown the other side - total time for tomatoes 7 minutes.

BEST FRIED GREEN TOMATOES ON THE PLANET!!!

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!

FRIED GREEN TOMATOES

Steps:

• Combine egg and buttermilk set aside
• Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
• Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
• Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden
• Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.