Question by csadurant: Fried Green Tomatoes?
What is the best way to make fried green tomatoes? I’ve only had them once and I don’t know how to get a hold of the person who made them to give me the recipe. Please help!!!
Best answer:
Answer by missbellacherie
Fried Green Tomatoes
INGREDIENTS:
4 to 6 green tomatoes
salt and pepper
cornmeal
bacon grease or vegetable oil
PREPARATION:
Slice the tomatoes into 1/4 – 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish – delicious with breakfast!
What do you think? Answer below!
slice them up and then roll them in flour w/ a bit of all season, salt and pepper…put them in a frying pan w/ some oil and fry until golden brown on the outside
mmmmmmmmmmmm…..I LOVE FRIED GREEN TOMATOES
I make mine the same way I would make schnitzel, or cutlets. In flour, then egg wash, then seasoned fine bread crumbs. I found cornmeal too grainy.
FRIED GREEN TOMATOES
INGREDIENTS:
4 to 6 green tomatoes, sliced 1/4-inch thick
salt and pepper
flour for dusting
2 eggs, beaten
cornmeal mixed with bread crumbs
vegetable oil with a little olive oil for flavor
PREPARATION:
Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal/crumbs. Fry in hot oil until browned, turning gently (about 3 minutes each side).
Keep warm in a low 200° to 250° oven if frying in batches. (On a plate with paper towels)…
I love fried green ‘maters anyway they are prepared, but my absolute favorite way is just sliced and fried in a pan coated with Pam and seasoned with salt and pepper to taste…mmm
Ok first you slice the tomatoes, second dip them in a bowl of
two or three eggs – beat well , in another bowl put two cups
of flour – wheat or white. First dip the tomato slice or slices
in the egg and second the flour. Put the tomatoes in a fry pan
with 1/4 cup cooking oil. Cook until golden brown . let cool a little bit and then eat. One more thing cook over med heat on
the stove.
I just slice them and fry them in the pan if I am in a hurry and don’t bother to flour them etc
Last year, Cooks Illustrated had a recipe for Iowa Skinnies (very thin breaded boneless pork chops), the recipe guaranteed that the breading would stay while cooking — And it did. The secret??? Let your breaded item rest for 5-10 minutes before frying — it has worked like a charm for me every time.
Beat together: 1 egg with 2 tablespoons of water — set aside. Dredge your sliced tomatoes in flour (mixed with salt and pepper) shake off the excess, then dip it in the egg and water mixture. Dip the tomatoes into bread crumbs that have been seasoned with salt and pepper, making sure you cover the tomatoes well — you should press the breadcrumbs on the tomatoes to ensure good coverage. THE MOST IMPORTANT STEP: Put your battered tomatoes on a cooling rack that has been set over a baking sheet — let it rest for 10-15 minutes. Fry in cooking oil that has been heated to approx. 350 degrees, until golden — then flip and fry on other side until golden.
Hope this helps.