Fried Green Tomatoes With Basil Mayonnaise Recipes

Steps:

• For the basil mayonnaise: Pulse the basil, mayonnaise, lemon juice and mustard in a food processor until smooth. Season with salt and pepper. Cover and refrigerate until needed.
• For the fried tomatoes: Season the tomatoes with salt and pepper. Place the flour in a shallow dish. Whisk together the buttermilk and hot sauce in another shallow dish. Whisk together the panko and cornmeal in a third shallow dish. Working with 1 slice of tomato at a time, coat the tomato first in the flour, then in the buttermilk and then finally in the cornmeal. Repeat this process with the remaining slices.
• Add enough vegetable oil to a large skillet to coat the bottom and heat over medium to medium-high heat. Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Drain on paper towels. Serve the tomatoes warm with the basil mayonnaise.

Steps:

• For the mayo: In a food processor, puree the basil, mayonnaise, lemon juice and mustard. Season with salt and pepper and set aside. For the sandwich: Place the pancetta slices in a large nonstick saute pan set over medium heat and saute on both sides until crispy, about 3 minutes per side. Set aside on a paper towel-lined plate until ready to assemble the sandwich. For the tomatoes: In a large shallow dish, add 1/4 cup flour. In a separate baking dish, beat the egg, buttermilk, baking powder and baking soda. In a separate large shallow dish, add the remaining 3/4 cup flour, cornmeal, salt and cayenne pepper. Dredge the tomatoes in the flour, followed by the egg mixture and finally coat with the cornmeal mixture, shaking off any excess in between dredges. Place the tomatoes on a wire cooling rack set inside a rimmed baking sheet. Repeat the process with all the tomatoes. Pour a 1-inch layer of vegetable oil into a cast-iron skillet. Heat the oil over high heat until it reaches 350 degrees F. Carefully add 4 tomato slices to the oil and fry until the tomatoes are golden brown, about 2 minutes on each side. Transfer the fried tomatoes to a baking sheet or plate lined with paper towels, season with salt and cool. Repeat with the remaining slices. To assemble the sandwich: Slather each slice of bread with a generous amount of the basil mayo. Top 4 of the bread slices with 4 pieces of crispy pancetta, 2 fried green tomatoes and top with arugula. Finish by topping the sandwich off with the other slice of bread.;

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.

Steps:

• For the bread crumbs: Mix all the ingredients together until well blended.
• For the tomatoes: Slice the tomatoes into 1/4-inch thick slices. Mix together the buttermilk and eggs and season with salt and pepper. Marinate the tomato slices in the buttermilk mixture for one hour.
• Remove each tomato slice from the marinade 1 at a time. Press both sides gently into the prepared bread crumbs until they are well coated. When all the tomato slices are breaded, heat 1/4-inch oil in a wide skillet over medium-high heat. Cook the tomatoes in batches until they are golden brown. (You can also deep-fry the tomatoes in a deep-fat fryer heated to 350 degrees F.) Drain on paper towels and keep warm. Serve topped with the crumbled cheese, chopped basil, and a drizzle of balsamic vinaigrette.

Steps:

• Slice the tomatoes thickly. Melt the butter and olive oil in a frying pan over medium heat.
• Add the tomato slices and fry on one side for about one minute. Turn each slice and sprinkle with cheese. You can use any cheese - mozarella or cheddar work well.
• Sprinkle with chopped basil and continue to fry until cheese melts. Cover the pan if you want to speed up the process.

Steps:

• For the mayo:.
• In a food processor, puree the basil, mayonnaise, lemon juice and mustard. Season with salt and pepper and set aside.
• For the sandwich:.
• Place the pancetta slices in a large nonstick saute pan set over medium heat and saute on both sides until crispy, about 3 minutes per side. Set aside on a paper towel-lined plate until ready to assemble the sandwich.
• For the tomatoes:.
• In a large shallow dish, add 1/4 cup flour. In a separate baking dish, beat the egg, buttermilk, baking powder and baking soda. In a separate large shallow dish, add the remaining 3/4 cup flour, cornmeal, salt and cayenne pepper. Dredge the tomatoes in the flour, followed by the egg mixture and finally coat with the cornmeal mixture, shaking off any excess in between dredges. Place the tomatoes on a wire cooling rack set inside a rimmed baking sheet. Repeat the process with all the tomatoes. Pour a 1-inch layer of vegetable oil into a cast-iron skillet. Heat the oil over high heat until it reaches 350 degrees F. Carefully add 4 tomato slices to the oil and fry until the tomatoes are golden brown, about 2 minutes on each side. Transfer the fried tomatoes to a baking sheet or plate lined with paper towels, season with salt and cool. Repeat with the remaining slices.
• To assemble the sandwich:.
• Slather each slice of bread with a generous amount of the basil mayo. Top 4 of the bread slices with 4 pieces of crispy pancetta, 2 fried green tomatoes and top with arugula. Finish by topping the sandwich off with the other slice of bread.

Steps:

• Puree basil, 1/4 cup mayonnaise, lemon juice, and mustard in processor until smooth. Transfer to small bowl; mix in remaining 1 cup mayonnaise and season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Arrange pancetta in single layer on rimmed baking sheet. Cook until pancetta is just crisp, about 15 minutes. Transfer to paper towels to drain. Reduce oven temperature to 200°F.
• Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Transfer to baking sheet. Line second baking sheet with paper towels. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper. Keep warm in oven.
• Sprinkle red and yellow tomatoes with salt and pepper. Place 1 fried green tomato slice on each of 6 plates. Spread each with 1 teaspoon basil mayonnaise, then top with 2 tablespoons arugula, 1 slice pancetta, 1 slice red tomato, another fried green tomato, 1 slice yellow tomato, pancetta, and another 2 tablespoons arugula. Spoon 1 teaspoon mayonnaise over arugula, then top with remaining fried green tomatoes. Spoon 1 teaspoon mayonnaise atop green tomato. Finish with remaining pancetta and serve.
• *Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty food stores and supermarkets.

Steps:

• For the basil mayonnaise, puree the basil, 1/4 cup of the mayo, lemon juice and mustard in a blend until smnooth. Stir in the rest of the mayo. Refrigerate until needed.
• Fry the bacon and drain.
• Put half the flour on a plate or waxed paper. Combine the other half of the flour, all the cornmeal, and salt and pepper to taste. Arrange the flour, egg and cornmeal mixture in a row on a work surface. Dip each green tomato slice in flour, then egg, then cornmeal mixture, coating thickly. Pat the coating on. Fry in hot oil 2 minutes per side. Drain.
• Make sandwiches by spreading bread with mayonnaise, then stacking green tomato, bacon, sliced tomato alternately. Top with arugula.

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a food processor, combine mayonnaise, basil, garlic, and lemon juice, and process until basil is finely chopped and sauce is smooth (add 1 to 2 teaspoons water if needed). Cut green tomatoes into 1/2-inch-thick slices, brush with vegetable oil and season with salt and pepper. Grill until lightly charred and softened, 2 to 3 minutes per side. Transfer to a platter and spoon sauce over top.