0 minutes.
To prepare Fried Green Tomatoes:
Heat oil in a
he sandwich.
For the tomatoes:
In a large shallow
rim zucchini & green tomatoes (DO NOT PEEL).
Cut zucchini & tomatoes into about
minutes per side. Remove fried green tomatoes with a slotted spoon and
Layer sliced tomatoes, then onions, then tomatoes, onions.Sprinkle salt between layers.
Slice tomatoes about 1/4 inch thick, season with salt and pepper and then coat both sides with cornmeal.
In a large skillet, heat enough bacon drippings to coat the bottom of the pan, and fry tomatoes until lightly browned on both sides.
This recipe was from the back of Fannie Flagg's novel, \"Fried Green Tomatoes at the Whistle Stop Cafe\".
Peel and slice green tomatoes.
Make batter of Bisquick, milk and eggs.
Dip tomatoes in batter, then in bread crumbs.
Fry in hot cooking oil until brown.
With water and flour, make a batter that is more watery than pasty.
Slice green tomatoes very thin.
Coat with the batter.
Dredge through the cornmeal.
Place in 100% pure vegetable oil, heated to 350 degrees.
When tomatoes are golden brown, they're ready to eat!
Mix eggs, milk, salt and pepper to make a batter.
Slice green tomatoes into 1/4-inch slices.
Dip in batter and fry until light brown.
Wash and slice tomatoes. Batter tomatoes with corn meal. Fry in hot oil, browning on each side. Salt and pepper to taste.
Slice green tomatoes 1/4-inch thick.
Pour boiling water over tomatoes.
Let stand 10 minutes.
Mix sugar, flour and salt.
Beat egg and milk.
Dip tomato slices in egg batter, then in flour mixture.
Fry in oil until golden.
For best results use green tomatoes that are at
the
redge in flour mixture. Fry tomatoes, in batches, 2 minutes on
Season slices of green tomato with salt and pepper. Dredge in the cornmeal. Heat the oil in a skillet. Fry the tomatoes until crisp and golden on both sides. Remove from pan and place on paper towel-lined plate to absorb any excess oil.
Spread the mayonnaise on the toasted bread (both slices, if you like.) Add the lettuce, the fried green tomatoes and cooked bacon.
Build your sandwich and cut in half.
Slice green tomatoes to 1/4-inch thickness.
Sprinkle with salt, pepper and brown sugar.
In one bowl, beat eggs and add milk.
In another bowl, combine cornmeal and flour.
Dip tomatoes in egg mixture and then coat with cornmeal/flour mixture.
Heat oil in skillet and brown tomatoes on both sides.
Make sure the oil is hot enough before you begin frying.
Stir together first 4 ingredients in a shallow bowl. Dip tomato slices in egg and dredge in breadcrumb mixture. Melt butter in a large skillet over medium heat. Cook tomatoes in batches 2 minutes on each side or until golden. Drain on a wire rack over paper towels. Layer lettuce, onion, fried green tomatoes and bacon evenly on bottom half of each roll. Drizzle evenly with dressing. Cover with tops of rolls. Serve immediately.
he dipping process for the tomatoes, heat the oil in large
Wash, cut and slice green tomatoes; coat with flour.
Season with salt and pepper.
Place tomatoes in hot cooking oil and fry one side until brown; turn and brown other side.
e dipping process for the tomatoes, heat oil and bacon drippings
Slice green tomatoes; cover with the fine bread crumbs or flour seasoned with salt and pepper.
Fry in butter.
Serve hot.