Best 3 Fried Green Tomatoes At Whistle Stop Cafe Recipes

CLASSIC FRIED GREEN TOMATOES RECIPE

Steps:

• Gather the ingredients.
• Cut the tomatoes into 1/4-inch to 1/2-inch slices. Lightly sprinkle the slices with salt and freshly ground black pepper, to taste.
• Let the tomatoes stand for 10 to 15 minutes and then pat them dry with paper towels.
• Heat about 1/2 inch of shortening, bacon drippings, or oil in a large skillet over medium heat.
• Beat the eggs in a wide, shallow bowl. In another bowl, add the cornmeal. Dip the tomato slices in the eggs and then in the cornmeal to coat thoroughly.
• When the oil is hot-about 360 F-add several of the coated tomato slices, careful not to overcrowd the pan. Fry them in the hot fat until the bottoms are golden brown, about 3 minutes. Gently turn the slices and fry the other side until browned.
• Remove the fried tomato slices to paper towels to drain and then transfer to a cooling rack. Sprinkle with salt to taste. Keep them warm in a low oven as you fry subsequent batches.
• Serve the fried green tomatoes with Louisiana remoulade sauce , ranch dressing, or spicy chipotle mayonnaise .

FRIED GREEN TOMATOES

Steps:

• Trim 1/2-inch from the stem and blossom ends of tomatoes. Slice tomatoes 1/4-inch thick. Season tomato slices with 2 teaspoons salt and 1 teaspoon pepper; set aside.
• In a shallow bowl, whisk together eggs and milk; set aside. In a second shallow bowl, whisk together flour, 1/2-teaspoon salt, and 1/4-teaspoon pepper; set aside.
• Place panko in a shallow bowl along with cornmeal, remaining teaspoon salt, and 1/2-teaspoon pepper; stir to combine and set aside.
• Working with one tomato slice at a time, coat tomatoes with flour mixture, shaking off excess. Coat with egg mixture, followed by breadcrumb mixture. Transfer to a wire rack set over a parchment-lined baking sheet; repeat process with remaining slices.
• Heat 2 cups oil in a 10-inch skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place tomatoes into the heated oil in a single layer. Fry until golden, turning once, 2 to 3 minutes per side. Drain on a paper towel-lined baking sheet. After frying half of the tomato slices, discard oil and heat remaining 2 cups oil in skillet; continue frying remaining tomato slices. Serve tomatoes immediately with aioli.

FRIED GREEN TOMATOES (AUTHENTIC)

Steps:

• While preparing the dipping process for the tomatoes, heat oil and bacon drippings in a large pot over medium heat until the oil reaches 350 degrees.
• You will need a slotted spoon to drop the tomatoes into the hot oil.
• De-core and cut the ends off the green tomatoes.
• Slice tomatoes into 1/2 inch thickness and set aside in a medium-sized bowl.
• In a small bowl, set aside only 1 1/2 cups of the flour.
• In a medium bowl, mix the milk and eggs to create an egg wash.
• In a large bowl, combine remaining flour, cornmeal and salt.
• Add celery salt, pepper, onion powder and paprika.
• This is the cornmeal breading mixture for the tomatoes.
• Line a sheet pan with parchment paper to place the breaded tomatoes on after the final dredging.
• Begin the dipping process by dredging the tomatoes in the flour, then the egg wash, and finally through the cornmeal breading mixture.
• Repeat this process until all the tomatoes are breaded.
• Once the oil has reached 350 degrees, begin frying the tomatoes until golden brown on both sides.
• The tomatoes will float to the top when finished cooking.
• Drain on paper towels.