Best Fried Green Tomatoes From Ruben Studdards Favorite Restaurant Recipes

FRIED GREEN TOMATOES (FROM RUBEN STUDDARD'S FAVORITE RESTAURANT)

Steps:

• With water and flour, make a batter that is more watery than pasty.
• Slice green tomatoes very thin.
• Coat with the batter.
• Dredge through the cornmeal.
• Place in 100% pure vegetable oil, heated to 350 degrees.
• When tomatoes are golden brown, they're ready to eat!

FRIED GREEN TOMATOES

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.

FRIED GREEN TOMATOES

Steps:

• For the fried green tomatoes: Pour the vegetable oil into a Dutch oven or heavy-bottomed pot and attach a deep-frying thermometer. Heat the oil over medium heat to 350 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
• Set up 3 low-sided dishes to make a breading station: To the first dish, add the flour, salt and black pepper and stir to combine. In the second dish, beat the buttermilk with the eggs. In the third dish, stir together the cornmeal and panko.
• Using one hand, dredge both sides of the tomato slices in the seasoned flour, shaking each piece to remove any excess. Next, using the other hand, dip the tomato slices into the egg mixture, allowing it to drip before moving onto the third dish. Using your first hand, coat the tomato slices in the breadcrumb mixture evenly on both sides.
• Working in batches, carefully place the breaded tomatoes into the hot oil. Fry until golden brown and crispy, about 30 seconds per side. Transfer to the cooling rack and sprinkle each slice generously with more salt.
• For the dipping sauce: Put the mayonnaise in a bowl, add the hot peppers and pepper juice, paprika, sugar and salt and stir to combine. Serve the fried tomatoes immediately with the dipping sauce on the side.

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.

FRIED GREEN TOMATOES WITH RIPE TOMATO SALSA

Steps:

• Sprinkle the flour over a plate. Place polenta into a medium bowl, season and mix well. Place eggs in a small bowl and beat. Lightly coat a green tomato slice first in the flour, dusting off any excess, dip in the egg, then coat in polenta. Repeat with remaining slices.
• Heat a shallow pool of oil in a large frying pan. Fry the coated tomatoes in batches until golden and crisp on both sides, turning them over with a fish slice. As they are done, drain well on kitchen paper and keep warm in a low oven while you fry remaining batches.
• To make the salsa, mix all the ingredients together in a small bowl, then season with salt and pepper. Serve the fried green tomatoes hot, with the salsa spooned over.

CONTEST-WINNING FRIED GREEN TOMATOES

Steps:

• In a shallow bowl, combine the flour, sugar, salt and cayenne. In another shallow bowl, beat egg and milk. Place cornflake crumbs in a third bowl. Pat green tomato slices dry. Coat with flour mixture, dip into egg mixture, then coat with crumbs., In a large nonstick skillet, heat 4 teaspoons oil over medium heat. Fry tomato slices, four at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. , Place fried tomatoes on an ungreased baking sheet. Bake at 375° for 4-5 minutes or until tender. Meanwhile, in a large bowl, combine salsa ingredients. Serve with the fried tomatoes.

FRIED GREEN TOMATOES

Steps:

• Trim 1/2-inch from the stem and blossom ends of tomatoes. Slice tomatoes 1/4-inch thick. Season tomato slices with 2 teaspoons salt and 1 teaspoon pepper; set aside.
• In a shallow bowl, whisk together eggs and milk; set aside. In a second shallow bowl, whisk together flour, 1/2-teaspoon salt, and 1/4-teaspoon pepper; set aside.
• Place panko in a shallow bowl along with cornmeal, remaining teaspoon salt, and 1/2-teaspoon pepper; stir to combine and set aside.
• Working with one tomato slice at a time, coat tomatoes with flour mixture, shaking off excess. Coat with egg mixture, followed by breadcrumb mixture. Transfer to a wire rack set over a parchment-lined baking sheet; repeat process with remaining slices.
• Heat 2 cups oil in a 10-inch skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place tomatoes into the heated oil in a single layer. Fry until golden, turning once, 2 to 3 minutes per side. Drain on a paper towel-lined baking sheet. After frying half of the tomato slices, discard oil and heat remaining 2 cups oil in skillet; continue frying remaining tomato slices. Serve tomatoes immediately with aioli.