0 minutes.
To prepare Fried Green Tomatoes:
Heat oil in a
rim zucchini & green tomatoes (DO NOT PEEL).
Cut zucchini & tomatoes into about
For the mayo:
In a
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\".
For best results use green tomatoes that are at
the
ile preparing the dipping process for the tomatoes, heat the oil in
ile preparing the dipping process for the tomatoes, heat oil and bacon drippings
Slice green tomatoes into 1/4-inch slices.
Beat eggs in a bowl and add salt and pepper to the beaten eggs.
Dip the sliced green tomatoes in the egg mixture, then douse in flour.
Melt butter or margarine in skillet and fry the tomatoes until golden brown on one side, then flip and fry the other side until golden brown.
May be substituted for a meat or used for breakfast.
Cut green tomatoes in 1/4 inch slices.
Place tomatoes on paper towels, sprinkle with salt and let sit for 30 minutes.
Mix bread crumbs with Romano cheese, sweet basil, parsley, garlic and onion powder and pepper.
Dip tomatoes in egg wash then coat with bread crumb mixture.
Fry in olive oil on each side until golden brown.
Core green tomatoes.
Cut into 3/8 inch thick slices.
Mix flour, sugar, salt and pepper.
Coat tomatoes with mixture and let sit 15 minutes.
In a cast-iron skillet, heat 1/2 inch oil and bacon grease over medium heat.
Lightly re-coat tomatoes with flour mixture; brown on both sides for 3 minutes.
Serve hot.
Peel eggplant or cut off ends of green tomatoes; cut into thin slices.
Soak eggplant for 10 minutes in salted water.
Dip in egg; roll in flour.
Fry in hot oil in skillet until brown.
Drain on absorbent paper; serve.
Slice green tomatoes.
Sprinkle with salt and pepper.
Let stand on paper towel for 15 minutes.
Put 1 cup flour in plastic bag; add tomato slices.
Fry until brown.
Mix together with salt and pepper to taste.
Roll tomatoes in mixture and fry until golden brown.
Serves 4 people.
May substitute yellow squash for green tomatoes.
Slice green tomatoes 3/4-inch thick.
Sprinkle with salt and pepper.
Dredge with flour or dip in beaten egg and roll in cracker crumbs.
Fry in small amount of butter, turning to brown on both sides.
Wash and slice green tomatoes thin.
Soak in salt water for 30 minutes.
Drain.
Dredge in flour.
Fry in oil in skillet.
You may sprinkle a bit of sugar on tomatoes while in skillet.
Enjoy!!
Slice green tomatoes into quarter-inch slices.
Discard the ends.
Sprinkle generously with salt and pepper.
In a bowl, combine the flour and meal.
Dredge the tomato slices in the flour and meal mixture, covering each thoroughly.
Heat the oil in a heavy frying pan, preferably well seasoned cast-iron.
When the oil is hot but not smoking, fry for about 3 or 4 minutes on each side or until golden brown.
Drain on paper towels.
Heat oil 400 degrees.
Wash and slice green tomatoes in 1/4 inch slices.
In medium bowl mix flour, corn meal and seasoning, set aside.
Mix eggs and milk, set aside.
Dip tomatoe slices in flour, then in egg, shake off excess, then dip back in flour mixture, shaking to knock off some of the extra loose breading.
Deep fry turning once till golden brown and they will float.
Drain on paper towels and serve with Ranch dressing.
Enjoy!
redge in flour mixture. Fry tomatoes, in batches, 2 minutes on