Best 10 Green Tomatoes Zucchini Pizza My Way To Have Fried Green Tomatoes Recipes

GREEN TOMATO AND CHEDDAR PIZZA

Steps:

• Preheat an indoor or outdoor grill to medium heat. Put the olive oil in a small bowl or measuring cup. Slice the tomatoes 1/4 inch thick and spread them on a baking sheet or large tray. Put the scallions on the baking sheet. Brush everything on both sides with oil and season with salt over the top.
• Grill the tomatoes, seasoned-side down, until they develop dark grill marks, 3 to 5 minutes. Flip, brush with more oil, season again and cook until charred and tender when pierced with the tip of a paring knife, another 3 to 5 minutes. Put the scallions on the grill and grill, flipping once, until charred in spots (don't overdo it) and tender when pierced in the white part, about 3 minutes per side. Remove the tomatoes and set aside. Remove the scallions and coarsely chop.
• While the tomatoes and scallions are grilling, shape the dough. Oil two 12- by 15-inch pieces of foil. Halve the pizza dough. Drape one half over your fist and gently tug and turn it, letting the weight of the edges help stretch it thinner, so that it makes a rough oblong. Then put it on the oiled foil and press, pull and push gently until it is very thin, and measures about 9 by 12 inches. Be sure to get the edges thin too, or they won't cook through on the grill. Repeat with the second piece.
• Brush the dough with olive oil. Brush the grill grate with olive oil. Leaving the dough on the foil, flip them top-side-down onto the grill and peel the foil off. Cook until the dough just comes up from the grill without sticking, about 3 minutes, and then flip. Scatter a handful of cheese and then half of the tomatoes and scallions over each pizza. Top with the rest of the cheese. Cover the grill and cook, about 6 minutes. Give the pizzas a 45-degree turn, cover and cook until the bottoms are deep golden brown, the cheese is bubbling and the dough is cooked through, another 6 minutes. Transfer to a cutting board and serve.

FRIED GREEN TOMATOES

Steps:

• Slice and salt green tomatoes: Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
• Set out shallow bowls with coating ingredients: While the salted green tomato slices are resting, place in three separate, shallow bowls: 1) the flour and Cajun seasoning (if using), 2) buttermilk and egg, and 3) breadcrumbs and cornmeal. Whisk together the egg and buttermilk.
• Bread the tomato slices: Heat the oil in a skillet on medium heat. Dip the green tomato slices in the flour-seasoning, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.
• Fry the breaded tomatoes: In the skillet, fry half of the coated tomato slices at a time, for 3 to 5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain. These fried green tomatoes are fantastic with a little hot sauce or remoulade .

BEST FRIED GREEN TOMATOES

Steps:

• Slice tomatoes 1/2 inch thick. Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

FRIED GREEN ZUCCHINI

Steps:

• In shallow dish, combine cornmeal, fennel seeds, oregano, salt, cayenne and pepper. In another dish, beat eggs with water.
• Cut zucchini into ½-inch slices. Dip each slice into flour to coat; shake off excess. Dip into egg mixture; dip into cornmeal mixture, pressing mixture on to coat.
• In skillet, heat half of the oil and butter over medium-high heat; add half of the zucchini and reduce heat to medium. Cook, gently turning once, for 5 to 7 minutes or until zucchini is soft inside and outside is golden. Repeat with remaining oil, butter and zucchini.

GRANNY'S FRIED GREEN TOMATOES

Steps:

• Slice tomatoes 1/4 inch thick.
• Sprinkle with salt and lemon pepper.
• Let stand for 10 minutes.
• Mix cornmeal and flour well.
• Coat tomato slices with cornmeal mixture.
• Heat oil over medium heat.
• Fry tomatoes for 4 minutes per side, until tender and golden brown.
• Drain on paper towels.

FRIED GREEN TOMATOES

Steps:

• Heat oil in a deep fryer, cast iron pan or what ever you use to deep fry.
• Cut off the top and discard. Slice tomatoes into 1/2 slices and discard the bottom.
• In a large bowl combine all the dry ingrediants except the corn starch. With a wisk stir until mixed well.
• Add corn starch to a deep bowl.
• Pour buttermilk into a bowl.
• Lightly salt the tomato slices on both sides. The Frank's hot sauce has salt, so don't go overboard. If you choose not to use Frank's use a little more salt.
• When the oil is at temperature use a fork to pick up a slice. Put it into the cornstarch and coat. Tap off the excess cornstarch and dip into the buttermilk a couple times. Then coat it the flour mixture.
• Add to the oild and repeat until you have several slices cooking.
• Occasionally flip to brown evenly on both sides.
• Once they are golden brown, remove from oil and place on a pan or plate covered in a papertowl.
• (Optional) Sprinkle whatever amount of Frank's you want and enjoy.

FRIED GREEN TOMATOES

Steps:

• Sprinkle sliced tomatoes with sugar, let stand about 15 minutes.
• Combine flour, salt and pepper and coat tomato slices.
• Melt 2 tbsp butter in skillet.
• Brown tomatoes slowly on both sides.
• Remove each batch to oven proof platter and keep in oven until all tomatoes are cooked.
• Add more butter if needed.
• For crisp slices, serve as is.
• Or add 1/2 cup light cream or dairy half and half to skillet. Heat, stirring into drippings, and pour over tomatoes.

GOURMET FRIED GREEN TOMATOES

Steps:

• Fry bacon in iron skillet till crispy,drain when cool crumble.
• Slice tomatoes 1/4 inch thick.
• dip in egg.
• dredge in cornmeal,salt and pepper.
• Fry in bacon grease till browned on both sides.
• Remove and keep warm.
• With the cream deglaze pan drippings stir till thickened.
• at last minute add green onions.
• Put tomatoes on plate sprinkle with bacon, pour on sauce.

KELLI'S FRIED GREEN ZUCCHINI

Steps:

• Mix together the seasoned bread crumbs, grated Parmesan cheese, and garlic salt in a shallow bowl. Beat the eggs in a second shallow bowl.
• Heat the olive oil in a large skillet over medium heat until the oil is rippling, but not smoking.
• Dip the zucchini slices into the beaten egg, then into the crumbs, and place in the skillet in a single layer. Fry the zucchini slices until golden brown, about 3 minutes, then flip them over and fry until the slices are cooked through and golden brown on the other side. Sprinkle the mozzarella cheese over the slices, and cook the slices 1 to 2 more minutes to allow the cheese to melt.
• To serve, spoon hot spaghetti sauce onto plates, and top with fried zucchini slices and melted cheese.

FRIED GREEN TOMATOES

Steps:

• In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
• Pour the buttermilk into a separate bowl and season with salt and pepper.
• Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
• Place a large cast iron skillet over medium heat and coat with the oil.
• When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
• Carefully remove the tomatoes and drain on paper towels.
• Serve with hot pepper sauce and lemon.