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\".
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.
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.
Wash and thinly slice solid green tomatoes.
Salt and pepper to taste.
Flour each side.
Heat oil in frying pan.
Put 1 layer of tomatoes in pan; brown on both sides.
Remove from pan and drain on paper towel or brown paper bag.
Keep warm while cooking remainder of tomatoes.
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.
Slice tomatoes (can use 2 large green tomatoes and 2 large ripe tomatoes).
Salt and pepper them and then coat with flour. Fry in skillet in oil until brown.