Simple Fried Green Tomato Recipe

Fried Green Tomatoes Recipe (Baked) A Spicy …

WEBMay 13, 2024 · Drizzle the oil on the baking sheet and spread it around with a spoon or brush. Prep the tomatoes by slicing them into ¼ inch …

Rating: 5/5(16)
1. Preheat the oven to 400 degrees F. Set out a large rimmed baking sheet. Drizzle the oil on the baking sheet and spread it around with a spoon or brush.
2. Slice the tomatoes into ¼ inch rounds. Set aside.
3. Set out 3 bowls. Pour the flour in one bowl, and the panko in the seconds bowl. In the third bowl combine the buttermilk, Cajun seasoning, salt, and cumin. Mix well.
4. One at a time, dip the slices of tomato in the flour. Shake off the excess flour and dip the tomato slice in the buttermilk. Shake off the excess buttermilk over the bowl, then dip the slice in breadcrumbs.

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Easy Fried Green Tomatoes Recipe: How to Make It

WEBJul 12, 2023 · Slice tomatoes 1/4 in. thick. Sprinkle both sides with salt and lemon-pepper seasoning. Let stand 20-25 minutes. Coat with cornmeal. …

1. Slice tomatoes 1/4 in. thick. Sprinkle both sides with salt and lemon-pepper.
2. Let stand for 20-25 minutes. Coat with cornmeal.
3. In a large skillet, heat oil over medium heat.
4. Fry tomatoes for 3-4 minutes on each side or until tender and golden brown.

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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 …

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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