Best Fried Green Tomatoes Recipes

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BEST FRIED GREEN TOMATOES



Best Fried Green Tomatoes image

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

4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying

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

FRIED GREEN TOMATOES



Fried Green Tomatoes image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 quarts vegetable oil, for frying
1 1/2 cups all-purpose flour
1 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon freshly cracked black pepper
1/2 cup buttermilk
4 large eggs
2 cups yellow cornmeal
1 cup panko breadcrumbs
4 green tomatoes (about 1 pound), sliced 1/4 inch thick
1 cup mayonnaise
1/4 cup hot vinegar peppers, drained and finely chopped, plus 2 tablespoons hot vinegar pepper juice
2 teaspoons sweet paprika
1 teaspoon granulated sugar
1/2 teaspoon kosher salt

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.

EASY SOUTHERN FRIED GREEN TOMATOES



Easy Southern Fried Green Tomatoes image

Simple recipe for fried green tomatoes, perfect for appetizers or a unique fried green tomato B.L.T.!

Provided by Ali

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 25m

Yield 8

Number Of Ingredients 9

waxed paper
2 large eggs
2 tablespoons water
1 cup all-purpose flour
1 cup yellow cornmeal
sea salt to taste
freshly ground black pepper to taste
2 pounds green tomatoes, sliced
1 cup canola oil for frying, or as needed

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.

Nutrition Facts : Calories 189.1 calories, Carbohydrate 31.5 g, Cholesterol 46.5 mg, Fat 4.7 g, Fiber 2.4 g, Protein 5.8 g, SaturatedFat 0.8 g, Sodium 73.9 mg, Sugar 5 g

FRIED GREEN TOMATOES



Fried Green Tomatoes image

Patrick and Gina Neely's Fried Green Tomatoes from Food Network go best with a tangy buttermilk sauce.

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 19

Oil
4 green tomatoes, cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 tablespoon garlic powder
4 eggs
2 tablespoons milk
1 1/2 cups panko bread crumbs
Pinch cayenne pepper
Pinch paprika
Buttermilk Dipping Sauce, recipe follows
1 cup apple cider
1 tablespoon brown sugar
3/4 cup buttermilk
3/4 cup mayonnaise
2 tablespoons Neelys BBQ sauce
1 lime, juiced
4 scallions, sliced thin
Kosher salt and freshly ground black pepper

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.

BAKED FRIED GREEN TOMATOES



Baked Fried Green Tomatoes image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup all-purpose flour
1 1/2 teaspoons fine sea salt
1 1/2 teaspoons Cajun or Creole seasoning
2 cups panko breadcrumbs
1 cup buttermilk
3 large unripe (green) tomatoes, sliced into 1/4-inch-thick slices
Nonstick cooking spray, for the tomatoes
1 clove garlic, minced
Fine sea salt
1 large egg yolk (from a pasteurized egg)
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
1/4 cup neutral oil, such as canola
1/2 teaspoon Cajun seasoning

Steps:

  • For the tomatoes: Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
  • In a large flat bowl or pie plate, whisk together the flour, 1/2 teaspoon of the salt and 1/2 teaspoon of the Cajun seasoning. Put the breadcrumbs into a second pie plate and season with the remaining 1 teaspoon salt and 1 teaspoon Cajun seasoning. Pour the buttermilk into a third pie plate. Pat the tomato slices dry with a paper towel. Dredge them first in the flour mixture, shaking off any excess, then in the buttermilk, and then finally in the panko, patting to coat completely. Place onto the lined sheet pans, spaced about 1 inch apart. Spray the tops lightly with nonstick spray.
  • Bake for about 15 minutes, then flip the tomatoes, spray the tops lightly with nonstick spray, rotate the pans and bake until golden brown, an additional 15 minutes.
  • For the Cajun-spiced aioli: Meanwhile, sprinkle the minced garlic with salt and use the back of a knife to press it into a paste. Add the garlic and egg yolk to a stainless steel bowl along with the lemon juice and Dijon mustard; whisk to combine. Combine the oils in a container with a spout that will allow for easy controlled pouring. While whisking constantly, slowly add the oil in a slow steady stream (see Cook's Note). Stir in the Cajun seasoning and add salt to taste.
  • Serve the tomatoes on a platter with a bowl of the Cajun-spiced aioli.

PERFECT FRIED GREEN TOMATOES



Perfect Fried Green Tomatoes image

I have been making fried green tomatoes for over 35 years, taught by my grandmother who is from down south. Over the years I have tried and made fried green tomato recipes and this is the one that is perfect. Cajun ranch sauce goes perfect with this crispy on the outside but smooth and creamy on the inside tomato.

Provided by Crystal Bodyroc McGlown

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 40m

Yield 5

Number Of Ingredients 14

4 green tomatoes, cut into 1/4-inch slices
salt and ground black pepper to taste
1 cup all-purpose flour
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
1 cup buttermilk
1 cup cornmeal
1 teaspoon dried parsley
1 teaspoon paprika
½ teaspoon cayenne pepper
2 cups canola oil, or as needed
½ cup ranch dressing
2 tablespoons Cajun seasoning
2 teaspoons hot pepper sauce

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.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 51.7 g, Cholesterol 8.5 mg, Fat 22.9 g, Fiber 3.7 g, Protein 8.2 g, SaturatedFat 3.4 g, Sodium 1876.6 mg, Sugar 7.8 g

AIR FRYER FRIED GREEN TOMATOES



Air Fryer Fried Green Tomatoes image

Fried green tomatoes are about as southern as you can get, comfort food at its best. An air fryer will allow you to put a healthier, but still totally delicious, version on the table.

Provided by lutzflcat

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 35m

Yield 6

Number Of Ingredients 10

2 green tomatoes, cut into 1/4-inch slices
salt and freshly ground black pepper to taste
⅓ cup all-purpose flour
½ cup buttermilk
2 eggs, lightly beaten
1 cup plain panko bread crumbs
1 cup yellow cornmeal
1 teaspoon garlic powder
½ teaspoon paprika
1 tablespoon olive oil, or as needed

Steps:

  • Season tomato slices with salt and pepper.
  • Set up a breading station in 3 shallow dishes: pour flour into the first dish; stir together buttermilk and eggs in the second dish; and mix breadcrumbs, cornmeal, garlic powder, and paprika together in the third dish.
  • Dredge tomato slices in flour, shaking off the excess. Dip tomatoes into the egg mixture, and then into the bread crumb mixture, making sure to coat both sides.
  • Preheat the air fryer to 400 degrees F (200 degrees C). Brush the fryer basket with olive oil. Place breaded tomato slices in the fryer basket, making sure they do not touch each other; cook in batches if necessary. Brush the tops of tomatoes with olive oil.
  • Cook for 12 minutes, then flip the tomatoes and brush again with olive oil. Cook until crisp and golden brown, 3 to 5 minutes more. Remove tomatoes to a paper towel-lined rack to keep crisp. Repeat with remaining tomatoes.

Nutrition Facts : Calories 219.2 calories, Carbohydrate 39.6 g, Cholesterol 62.8 mg, Fat 5.3 g, Fiber 1.7 g, Protein 7.6 g, SaturatedFat 1.2 g, Sodium 165.9 mg, Sugar 3.3 g

PANKO FRIED GREEN TOMATOES



Panko Fried Green Tomatoes image

Panko bread crumbs have a coarser texture than ordinary bread crumbs, which you can also use to coat the tomatoes. However, the panko crumbs will give them a uniquely light and crispy texture. -Jacquelynne Stine, Las Vegas, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 6

3/4 cup all-purpose flour
3 eggs, lightly beaten
2 cups panko bread crumbs
5 medium green tomatoes, cut into 1/4-inch slices
Oil for deep-fat frying
Salt

Steps:

  • In three separate shallow bowls, place the flour, eggs and bread crumbs. Dip tomatoes in flour, then in eggs; coat with bread crumbs., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry tomatoes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Sprinkle with salt. Serve immediately.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 127mg cholesterol, Sodium 126mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.

FRIED GREEN TOMATOES WITH COMEBACK SAUCE



Fried Green Tomatoes with Comeback Sauce image

Green tomatoes come in season once a year and there are so many great things about them. They're firm, crispy and perfect when soaked in brine. They have great flavor and when you fry them, you end up with this crispy, fresh, slightly oily flavor that is amazing with the famous comeback sauce.

Provided by Food Network

Time 4h40m

Yield 4 servings

Number Of Ingredients 19

1 cup mayonnaise
1/3 cup ketchup
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 cup buttermilk
1 tablespoon hot sauce
1 tablespoon fresh lemon juice
1 teaspoon granulated garlic
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
3 to 4 green tomatoes, cut into 1/3-inch-thick slices
Grapeseed oil, for frying
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon dried parsley

Steps:

  • For the comeback sauce: Stir together the mayonnaise, ketchup, lemon juice, mustard, hot sauce, Worcestershire sauce, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Cover and refrigerate at least 30 minutes and up to 2 days.
  • For the fried green tomatoes: Whisk together the buttermilk, hot sauce, lemon juice, garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium shallow bowl. Gently add the tomato slices, cover and refrigerate for 4 to 8 hours.
  • Bring the tomatoes to room temperature. Heat a large cast-iron skillet over medium-high heat, add 1/4 inch of oil and heat until shimmering. Line a cooling rack with paper towels.
  • Whisk together the cornmeal, flour, garlic, paprika, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl.
  • Shake any extra moisture from the tomatoes, then place in the cornmeal mixture one at a time, gently pressing and flipping once to coat all surfaces. Transfer to a large plate or platter.
  • Fry the tomatoes in batches until lightly browned, 3 to 4 minutes per side.
  • Transfer to the prepared cooling rack and sprinkle with salt. Serve immediately with the comeback sauce on the side.

SOUTHERN FRIED GREEN TOMATOES



Southern Fried Green Tomatoes image

This is a recipe that I like.

Provided by JESS1199

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 17m

Yield 6

Number Of Ingredients 6

1 extra large egg
4 tablespoons milk
1 cup cornmeal
1 cup all-purpose flour
3 tablespoons extra virgin olive oil
3 green tomatoes, sliced

Steps:

  • In a small bowl whisk together egg and milk. In another small bowl mix cornmeal and flour.
  • Heat oil in a large skillet over medium heat; use more or less oil to reach about 1/4 inch in depth.
  • Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 42.7 g, Cholesterol 36.8 mg, Fat 10.2 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 1.8 g, Sodium 299.6 mg, Sugar 1 g

MAWMAW'S SIMPLE FRIED GREEN TOMATOES



Mawmaw's Simple Fried Green Tomatoes image

My grandmother's fried green tomatoes were famous in our community. The recipe is so simple, but the results are delicious!

Provided by HeyGoodLookin

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 45m

Yield 8

Number Of Ingredients 6

4 firm green tomatoes, cut into 1/4-inch slices
1 quart ice water, or as needed
1 cup canola oil, or as needed
2 cups self-rising cornmeal
2 cups all-purpose flour
salt to taste

Steps:

  • Place tomato slices in a bowl of ice water; soak for about 5 minutes.
  • Heat about 1/2 inch of canola oil in a large skillet over medium-low heat.
  • Combine cornmeal and flour in a bowl.
  • Remove tomato slices from ice water, one at at time, and coat lightly in the cornmeal mixture; shake off any excess. Place in the hot oil.
  • Cook tomato slices, working in batches, until edges are golden brown, about 4 minutes per side. Remove with a slotted spoon and place on a paper towel-lined plate. Sprinkle lightly with salt.

Nutrition Facts : Calories 279.5 calories, Carbohydrate 54.3 g, Fat 3.8 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 0.5 g, Sodium 14.6 mg, Sugar 3.1 g

BUTTERMILK FRIED GREEN TOMATOES



Buttermilk Fried Green Tomatoes image

I did a search and came up with many fried green tomato recipes on here, but this one is different in that it uses buttermilk, and no cornmeal. Culinary lore says that ripe red tomatoes felt so much like human skin that eating them was considered improperly erotic. In any case, there was something suspect about this New World member of the nightshade family that the Spaniards first brought back to Europe. One solution to it's naughty nature was to eat green tomatoes, which are firm and not nearly as sweet as ripe ones. This version is delicious. Cook times are guestimates.

Provided by Stinkerbell

Categories     Vegetable

Time 40m

Yield 12-15 slices

Number Of Ingredients 8

2 eggs
1 1/2 cups buttermilk
1 tablespoon self rising flour, plus
1 1/2 cups self rising flour
1 teaspoon salt, divided
1 teaspoon black pepper, divided
3 large green tomatoes, cut into 1/4 inch slices
vegetable oil (for frying)

Steps:

  • In a bowl, mix together the eggs and buttermilk.
  • Whisk in the 1 TBS flour, 1/2 the salt and 1/2 the pepper.
  • Soak the tomatoes in this liquid for about half an hour.
  • Whisk together the remaining flour, salt and pepper.
  • Heat about 1 inch of oil to 350*F in a heavy skillet.
  • (I use my cast iron one).
  • Dredge the tomato slices, one at a time in the seasoned flour, shaking off any excess.
  • Fry the slices in hot oil.
  • Do NOT crowd.
  • (slices should not overlap as they cook).
  • Fry each side until it begins to turn brown.
  • Turn in the oil and fry until golden brown and crisp.
  • Drain on paper towel.
  • Salt to taste.
  • Serve with tomato chutney.
  • Yummy!

Nutrition Facts : Calories 92.3, Fat 1.3, SaturatedFat 0.5, Cholesterol 32.2, Sodium 448.8, Carbohydrate 16, Fiber 1, Sugar 3.4, Protein 4.2

FRIED GREEN TOMATOES



Fried Green Tomatoes image

These wonderful country-fried green tomatoes make a great side dish for summer!

Provided by BETHZUKE

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 20m

Yield 6

Number Of Ingredients 7

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
5 green tomatoes, sliced 1/2 inch thick
1 cup crushed saltine crackers
2 eggs, beaten
½ cup butter

Steps:

  • In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in another bowl, and the beaten eggs in a third bowl.
  • Melt the butter in a large skillet over medium heat. Dip each tomato slice in the egg to coat, then in the flour mixture. Dip the floured tomato slice back into the egg, and then into the cracker crumbs. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 to 5 minutes per side. Add more butter to the pan, if necessary. Serve hot!

Nutrition Facts : Calories 309.7 calories, Carbohydrate 29.8 g, Cholesterol 102.7 mg, Fat 18.7 g, Fiber 2.1 g, Protein 6.8 g, SaturatedFat 10.5 g, Sodium 658.8 mg, Sugar 4.3 g

QUICK FRIED GREEN TOMATOES



Quick Fried Green Tomatoes image

"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

4 medium green tomatoes
1 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
3/4 cup cornmeal
1/2 cup vegetable oil

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 :

FRIED GREEN TOMATOES WITH SHRIMP AND REMOULADE SAUCE



Fried Green Tomatoes with Shrimp and Remoulade Sauce image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 20

3 cups vegetable oil
2 eggs
1 cup milk
10 ounces hot sauce (recommended: Crystal)
2 green tomatoes, 1/4-inch slices
1 cup all-purpose flour
2 cups Italian breadcrumbs
4 cups water
2 tablespoons dry crab boil seasoning
1 onion, sliced
1 lemon, sliced
2 ounces hot sauce (recommended: Crystal)
8 large shrimp, shell on
1/2 cup mayonnaise
1 ounce Creole mustard
1/2 ounce horseradish
1/2 ounce lemon juice
1 teaspoon Worcestershire sauce
2 slashes hot sauce (recommended: Tabasco)
Shredded lettuce, for serving

Steps:

  • For the tomatoes: Heat the oil in a deep frying pan or cast iron skillet to 350 degrees F. Beat the eggs, milk, and hot sauce in a shallow dish. Put the flour and breadcrumbs in 2 separate shallow dishes. Dip the tomato slices in the flour, then the egg wash, and then the breadcrumbs. Transfer to the oil and fry until golden brown, 1 to 2 minutes. Drain on paper towels and keep warm until ready to serve.
  • For the shrimp: Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink. Peel.
  • For the sauce: Combine the mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
  • To serve: Line a plate with shredded lettuce. Add 2 slices fried green tomatoes. Top each tomato with 1 boiled shrimp. Fill a squeeze bottle with the remoulade sauce and drizzle decoratively.

FRIED GREEN TOMATOES



Fried Green Tomatoes image

Provided by Tyler Florence

Categories     side-dish

Time 25m

Yield 4 to 8 servings

Number Of Ingredients 11

1 cup stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
Pinch cayenne
1 1/2 cups buttermilk
Kosher salt and freshly ground black pepper
4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
1/2 cup vegetable oil
1 tablespoon unsalted butter
Hot pepper sauce, for serving
Lemon wedges, for serving

Steps:

  • In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
  • Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.

BARB'S FRIED GREEN TOMATOES WITH ZESTY SAUCE



Barb's Fried Green Tomatoes with Zesty Sauce image

An awesome recipe for southern fried green tomatoes.

Provided by Barbara

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 25m

Yield 8

Number Of Ingredients 12

1 cup potato flakes
36 thin wheat crackers (such as Wheat Thins®)
¼ cup all-purpose flour
¼ cup butter-flavored granules (such as Butter Buds®)
1 teaspoon salt
1 teaspoon ground black pepper
½ cup butter flavored shortening (such as Crisco®)
5 green tomatoes, cut into 1/2-inch thick slices
3 eggs, beaten
¼ cup buttermilk ranch dressing
¼ cup sour cream
2 tablespoons hot pepper sauce (such as Frank's RedHot®)

Steps:

  • Place potato flakes, wheat crackers, flour, butter-flavored granules, salt, and pepper into a food processor. Pulse until the crackers are finely crushed, then transfer mixture to a bowl.
  • Melt the butter flavored shortening in a skillet over medium-high heat. Dip the tomato slices one at a time into the eggs, then the cracker mixture. Pan fry the tomatoes in the shortening until golden brown on both sides, 7 to 10 minutes.
  • Mix the ranch dressing, sour cream, and hot pepper sauce in a bowl. Serve the fried tomatoes with topped with the sauce.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 21.4 g, Cholesterol 76.7 mg, Fat 23.4 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 6 g, Sodium 585.1 mg, Sugar 3.5 g

FRIED GREEN TOMATOES



Fried Green Tomatoes image

This seasonal southern recipe for fried green tomatoes is from Amy Goldman.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 10

8 medium (about 3 1/2 pounds) green tomatoes
3 1/2 teaspoons coarse salt
1 3/4 teaspoons freshly ground black pepper
5 large eggs, beaten
1/2 cup milk
3 cups all-purpose flour
4 cups panko (Japanese breadcrumbs)
1/2 cup cornmeal
4 cups olive oil
Aioli, for serving

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.

KAREN'S FRIED GREEN TOMATOES



Karen's Fried Green Tomatoes image

This recipe comes from my mom and they are, hands down, the best fried green tomatoes. She makes these every summer with fresh tomatoes from her garden. My sister begs her to make them for her as soon as she sees tomatoes growing big and green on the vines. While most recipes call for breadcrumbs and oil, this one calls for flour and has you fry the tomatoes in butter, which helps give these an incredible flavor.

Provided by Brandi Rose

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 30m

Yield 4

Number Of Ingredients 8

2 large green tomatoes, sliced 1/3-inch thick
2 teaspoons white sugar
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup milk
2 eggs
1 ¼ cups all-purpose flour
1 cup butter

Steps:

  • Season each tomato slice with sugar, salt, and pepper.
  • Beat milk and eggs together in a bowl. Pour flour into another bowl.
  • Gently press each tomato slice into flour to coat; shake off the excess flour. Dip tomato slices into egg mixture, then press again into flour. Place breaded tomato slices onto a plate while breading the rest; do not stack.
  • Melt 1/2 cup butter in a large pan over medium heat. Place tomato slices in melted butter and cook until golden brown on one side, 5 to 7 minutes. Flip and cook on the other side until golden brown. Add more butter as need while frying.

Nutrition Facts : Calories 621.3 calories, Carbohydrate 36.2 g, Cholesterol 217.5 mg, Fat 49.7 g, Fiber 2.1 g, Protein 9.8 g, SaturatedFat 30.4 g, Sodium 677.7 mg, Sugar 5.4 g

FRIED GREEN TOMATOES WITH SHRIMP REMOULADE



Fried Green Tomatoes with Shrimp Remoulade image

A classic New Orleans delicacy, fried green tomatoes are complete only with a spicy shrimp remoulade over a bed of greens.

Provided by Liz Horn Pršic

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 45m

Yield 6

Number Of Ingredients 21

½ cup Creole mustard
½ cup olive oil
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
2 teaspoons prepared horseradish
2 cloves garlic, chopped
1 tablespoon lemon juice
2 teaspoons minced onion
2 teaspoons chopped green onion
2 teaspoons paprika
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
2 teaspoons chopped fresh parsley
24 cooked medium shrimp, shelled and deveined
1 cup buttermilk
1 egg
2 cups yellow cornmeal
3 large green tomatoes, sliced 1/2 inch thick
¼ cup olive oil, or as needed
2 cups mixed salad greens
3 tablespoons chopped green onion

Steps:

  • In a medium bowl, stir together mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onion. Season with paprika, pepper, cayenne pepper and parsley. Gently stir in the shrimp until evenly distributed. Cover and refrigerate until needed.
  • In a shallow bowl, whisk together the buttermilk and egg with a fork. Spread the cornmeal out on a plate. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add more if needed to maintain an even coating of oil in the bottom of the skillet.
  • Dip the tomato slices in the buttermilk and egg, then dip into the cornmeal to coat thoroughly. Fry slices in the hot oil until golden brown on each side, about 5 minutes per side. Transfer to a paper towel-lined plate and continue breading and frying the remaining tomato slices.
  • To serve, arrange salad greens on six plates. Top each one with two slices of fried green tomato, then spoon some of the shrimp remoulade over the tomatoes and sprinkle with the remaining green onion to garnish.

Nutrition Facts : Calories 618.4 calories, Carbohydrate 49.6 g, Cholesterol 71.6 mg, Fat 42.1 g, Fiber 3.8 g, Protein 11.7 g, SaturatedFat 5.5 g, Sodium 283.2 mg, Sugar 10.4 g

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