Fried Green Tomatoes Iii Recipes

Steps:

• Combine sugar and flour; place on a shallow plate. Dip both sides of each tomato slice into the mixture. Combine the egg and milk. Dip each tomato slice; then dip into the bread crumbs. In a skillet, heat butter and oil over medium-high. Fry tomatoes until brown on both sides but firm enough to hold their shape.

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.

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:

• Coat tomato slices with flour, then dip in egg (seasoned with salt, pepper, and hot sauce) and finally in bread crumbs.
• Using hedium heat, brown on both sides in a skillet with 1/2" of flavored oil.
• Serve hot, with extra hot sauce, if desired.

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.

Steps:

• Season tomatoes with salt and pepper. Mix together cornmeal and pimenton in a bowl. Lightly beat eggs in another bowl.
• Heat oil in a skillet over medium heat. Dip tomatoes in egg, and dredge in cornmeal mixture. Working in batches, fry tomatoes in a single layer until golden brown, about 3 minutes per side. Let drain on a paper-towel-lined plate.