Crunchy Fried Green Tomatoes Recipes

Best Fried Green Tomatoes (Perfect Every Time) Grits …

WEBJun 9, 2023 · While the air fryer is preheating, use an oil sprayer to generously spray both sides of the dredged tomato slices with oil. Air fry …

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1. Rinse the tomatoes with cool water and pat them dry with paper towels. Slice them into 3/8" thick slices. (That's between 1/4 and 1/2" thick). Do not pat the cut surfaces of the tomato dry with paper towels.
2. Pour enough oil into a cast iron or stainless steel skillet to reach a depth of 1/4" to 1/2" . The oil gets too hot for some nonstick skillets. Heat the oil over medium heat until very hot but not smoking. You will know it is ready when you sprinkle a few grains of cornmeal in it and it immediately sizzles. You can also use a candy thermometer if the oil is deep enough. I absolutely love using a digital, no contact infrared thermometer. You just point it at the oil and it reads the temp. Amazing. You want the temperature to be between 360 and 375 degrees. Keep a close watch on the oil while dredging the tomatoes.
3. Gather 3 small plates or shallow bowls. I like to use paper plates for the dry mixtures for easy clean up. In one plate, combine the flour and 1/2 teaspoon of the salt. In the second plate, whisk together the milk and egg with a fork. In the third plate, the cornmeal, breadcrumbs, pepper, the remaining 1/2 teaspoon salt and pepper.
4. Working with 2 or 3 tomato slices at a time, press the tomato slice into the flour, coating both sides. If the flour doesn't stick to the edge of the tomato, run the edges through the egg/milk mixture, then back in the flour. Dip the flour coated slice into the egg/milk mixture, then gently press it into the cornmeal mixture.

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Crispy Fried Green Tomatoes Rants From My Crazy …

WEBAug 2, 2016 · Instructions. Sprinkle the sliced tomatoes lightly with salt and pepper on both sides. Let sit for at least 20 minutes to draw out …

1. Sprinkle the sliced tomatoes lightly with salt and pepper on both sides. Let sit for at least 20 minutes to draw out moisture.
2. Using three shallow bowls, place the flour in one bowl, the beaten eggs in another, and the Panko, garlic powder, onion powder, salt, and cayenne in the last bowl. Mix the Panko mixture well.
3. Working one slice at a time, dredge the tomatoes in the flour, then the eggs, and finally coat well with the Panko. Shake off excess.
4. Heat the oil in a frying pan over medium-high heat. Fry the tomatoes, working in batches if needed, for 2-3 minutes, turn and fry for an additional minute or two. Turn the heat down if the tomatoes are browning too fast. Remove from the oil with tongs, draining excess oil, onto a paper towel lined oven safe plate or sheet pan. Keep warm in a 215 degree F oven.

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