Pams Fried Green Tomatoes Recipes

Steps:

• Add bacon to a large skillet over medium heat. Cook bacon, stirring occasionally, until crispy, about 5 minutes. Use a slotted spoon to remove from the pan and set aside, leaving the fat in the pan.
• Add the onion to the bacon grease and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook, stirring, for another 30 seconds or so, until fragrant. Add the greens, honey, hot sauce and a few pinches of salt and pepper. Cook the greens, stirring occasionally, until greens are nice and tender, 25 to 30 minutes. Taste and add more salt and/or pepper if necessary. Serve hot with bacon on top.

Steps:

• 1. Wash and dry the tomatoes. Cut off the top 1/4 inch of the shoulders (including the stem portion) and bottom tip of the tomato and discard. Then slice into 1/4 inch slices. Put aside until needed. Line a cookie sheet or shallow baking pan with paper towels and put into oven on very low/keep warm.
• 2. Place 1/2 c flour on paper plate or in shallow dish for first coating step.
• 3. In a shallow bowl, mix the eggs, buttermilk, hot sauce and water. In another shallow container, mix the flour, cornmeal, panko, parmesan and seasonings. Set up your dipping/frying station close to the stove with plain flour first, then egg dip, then crumb coating.
• 4. In a large skillet, heat about 2 to 3 teaspoons of butter and enough oil to cover the bottom of the pan to medium or medium high. Dip several tomato slices in flour and shake off any exceess. Then dip in egg, then in crumb coating to cover. Press crumbs to surface to make them stick.
• 5. Place the dipped and coated slices in the pan and let cook until golden brown on the first side. If they get brown too quickly, lower the heat to medium and turn the slices over. Continue to cook until the tomato is slightly tender and the coating is browned. Remove from pan and place on paper towel lined baking pan in the oven to keep warm.
• 6. Repeat frying slices adding butter and oil as needed to fry each batch. Placing each batch on the pan in the oven as they are done.
• 7. Serve hot as a side dish or just by themselves.
• 8. Note: With 5 medium tomatoes, you should get approximately 4 to 5 slices per tomato or about 20-25 slices. Depending on how many each person will eat, adjust the amount to suit your needs. Also, the egg and crumb mixture should be more than enough for the amount listed. If you are frying a LOT of tomato slices, I would make 1 1/2 times or double the egg and crumb 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:

• 1. Preheat oven to 350.
• 2. Slice tomatoes into 1/2 inch slices.
• 3. Spread out on paper towels and sprinkle with salt. Let sit for 5 minutes then blot them dry.
• 4. Whisk egg together with the cream or milk.
• 5. Mix the flour and corn meal together. Season lightly with salt and pepper.
• 6. Dip tomato slices in egg then flour mix. Let the egg run off as much as it will, you don't want a thick coating. Place them on a baking rack as you go. Do them all before you start frying and fry the first ones you did first.
• 7. Heat about 1/2 inch of oil in a skillet. Fry the tomatoes in batches until golden brown. Drain on paper towels.
• 8. Once all the tomatoes are browned pour off the oil. Add the garlic to the pan and saute quickly. Add the marinara and spices and heat through.
• 9. You want two layers of tomatoes, so pick a baking pan that will work with the amount of tomatoes you have. Oil the pan and add a spoonful of sauce.
• 10. Layer a single layer of tomatoes, then marinara, then half of the cheeses. Repeat. You should have marinara left over.
• 11. Bake at 350 for 30-40 minutes until cheese is melted.
• 12. While that's baking cook your pasta to serve with it. When ready to serve, toss the pasta with the left over marinara and serve along side the green tomato parmesan.
• 13. NOTE: I just eyeball how many tomatoes I want to use based on how many I want to serve. I allow one tomato per person unless they are small.

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.

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:

• 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.

Steps:

• Slice the green tomatoes in thin slices.
• Dip the tomatoes in the flour.
• Heat the oil until hot.
• Fry until golden brown on each side making sure to season each side with salt & pepper.
• Remove from the oil when browned and season again with salt & pepper.

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.