Fried Green Tomatoes With Cream Sauce Recipes

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.

Steps:

• In small bowl, combine all sauce ingredients; mix well. Cover and refrigerate.
• Slice tomatoes about 3/8-inch thick. Sprinkle lightly with salt. In shallow dish, beat egg white with fork. Place corn meal mix on plate or in shallow dish.
• In large skillet over medium-high heat, melt 2 tablespoons butter. Dip tomatoes in egg mixture, then in corn meal mix to coat. Add tomato slices to skillet in single layer.
• Cook over medium-high heat until golden brown; turn and cook until browned on other side.
• Drain on paper towels.
• Repeat with remaining ingredients, adding butter as needed.
• Serve warm with Horseradish Sauce.

Steps:

• 1. For tomatoes: Slice tomatoes 1/4" thick. Mix milk and eggs together in medium bowl, add salt & pepper to egg mixture.
• 2. Mix cornmeal, flour, sugar & Cajun seasoning in a deep dish pie plate. Heat oil in skillet over medium high heat.
• 3. Dip tomatoes in egg mixture, next dredge in cornmeal mixture. Fry in oil until brown on both sides. Drain on paper towel.
• 4. Cream Sauce: In heavy saucepan heat oil & butter until melted. Sauté onions, pepper and garlic until tender. Add vegetable stock, bring to boil and cook for 5 minutes. Stir in flour until sauce thickens. Add cream, return to a boil and cook another 2-3 minutes. Taste and add more salt or Pepper to taste. Drizzle over fried tomatoes.

Steps:

• Wash, dry and slice the tomatoes into 3/8-inch thick. Transfer the tomatoes to a paper towel to drain.
• Combine the cornmeal, panko bread crumbs, 1 teaspoon salt, pepper, and cayenne in a shallow bowl.
• In a second shallow bowl, combine the buttermilk and half of the yogurt.
• Meanwhile, combine the sour cream, remaining yogurt, horseradish, lemon zest, lemon juice and 1/2 teaspoon of the salt to make the horseradish cream. Cover and refrigerate until serving.
• Heat the oil in a cast iron pan to 365 degrees F.
• Dip the sliced tomatoes in the buttermilk mixture and shake off any excess. Press them into the panko mixture and repeat until all the tomato slices have been coated.
• Carefully lower the battered slices, in batches, into the hot oil. Cook for 2 to 3 minutes on both sides, then move them to a wire rack to drain. Sprinkle them with remaining salt while they are still hot. Arrange them on a serving platter and serve immediately with the horseradish cream.

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.

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.