Fried Green Tomato Pie Recipes

Steps:

• 1. Slice all of the tomatoes. Arrange 1/3 of the tomatoes in the bottom of a pie pan or 8x8 baking dish. Sprinkle with 1/3 of salt, 1/3 of sugar, and a little pepper. Top with 1/3 cup of seasoned breadcrumbs and 1/2 cup cheese.
• 2. Add second layer of tomatoes and sprinkle with 1/3 of salt, 1/3 of sugar, and a little pepper. Top with panko breadcrumbs and 1/2 cup cheese.
• 3. Repeat the layers one more time- tomatoes, 1/3 of salt, 1/3 of sugar, and a little pepper, seasoned breadcrumbs and omit the cheese on the last layer at this point.
• 4. Dot the butter on the top of the last breadcrumb layer. Bake at 400F for 60 minutes. Add the remaining cheese and bake for about 5-10 more minutes, until the cheese is melted and starting to brown.

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.

Steps:

• Preheat oven to 350°. In a bowl, combine sugar, flour, cinnamon and salt. Add tomatoes and vinegar; toss to coat. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge., Bake until tomatoes are tender, about 1 hour. Cool on a wire rack to room temperature. Store in the refrigerator.

Steps:

• Add an inch of vegetable oil to a skillet and heat to 350 degrees F.
• Mix the flour and seasoning salt in a shallow dish. Add the eggs to a second shallow dish and beat together. Add the panko to a third shallow dish.
• Dredge a few slices of the tomatoes in the seasoned flour, then dip them in the egg and lastly cover them in the panko breadcrumbs. Set aside on a plate and repeat with the remaining tomato slices.
• Fry the tomatoes in batches until golden and crisp, about 2 minutes per batch. Drain on a paper towel-lined plate and sprinkle with flaky sea salt and pepper.
• When you are ready to assemble the salad, arrange the fried tomatoes and mozzarella on a platter, alternating between the two. Drizzle over the balsamic glaze in a thin stream, then sprinkle over the basil leaves and serve immediately.