Best 11 Batter Fried Fresh Tomatoes Recipes

BAKED FRIED GREEN TOMATOES

Steps:

• For the tomatoes: Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
• In a large flat bowl or pie plate, whisk together the flour, 1/2 teaspoon of the salt and 1/2 teaspoon of the Cajun seasoning. Put the breadcrumbs into a second pie plate and season with the remaining 1 teaspoon salt and 1 teaspoon Cajun seasoning. Pour the buttermilk into a third pie plate. Pat the tomato slices dry with a paper towel. Dredge them first in the flour mixture, shaking off any excess, then in the buttermilk, and then finally in the panko, patting to coat completely. Place onto the lined sheet pans, spaced about 1 inch apart. Spray the tops lightly with nonstick spray.
• Bake for about 15 minutes, then flip the tomatoes, spray the tops lightly with nonstick spray, rotate the pans and bake until golden brown, an additional 15 minutes.
• For the Cajun-spiced aioli: Meanwhile, sprinkle the minced garlic with salt and use the back of a knife to press it into a paste. Add the garlic and egg yolk to a stainless steel bowl along with the lemon juice and Dijon mustard; whisk to combine. Combine the oils in a container with a spout that will allow for easy controlled pouring. While whisking constantly, slowly add the oil in a slow steady stream (see Cook's Note). Stir in the Cajun seasoning and add salt to taste.
• Serve the tomatoes on a platter with a bowl of the Cajun-spiced aioli.

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.

EASY SOUTHERN FRIED GREEN TOMATOES

Steps:

• Line a baking sheet with waxed paper.
• Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper.
• Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer.
• Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.

FRIED GREEN TOMATOES

Steps:

• In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in another bowl, and the beaten eggs in a third bowl.
• Melt the butter in a large skillet over medium heat. Dip each tomato slice in the egg to coat, then in the flour mixture. Dip the floured tomato slice back into the egg, and then into the cracker crumbs. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 to 5 minutes per side. Add more butter to the pan, if necessary. Serve hot!

SOUTHERN FRIED GREEN TOMATOES

Steps:

• In a small bowl whisk together egg and milk. In another small bowl mix cornmeal and flour.
• Heat oil in a large skillet over medium heat; use more or less oil to reach about 1/4 inch in depth.
• Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides.

BATTER FRIED FRESH TOMATOES

Steps:

• Sift together flour, baking powder and salt.
• Add beaten egg and mix well.
• Slice tomatoes into thick slices and sprinkle with salt and pepper.
• Dip tomato slices in batter, and fry in a hot greased skillet until brown on both sides.
• Good for breakfast or lunch, served with bacon.

FRIED GREEN TOMATOES

Steps:

• Select the greenest tomatoes available. Wash, remove stem, and slice into 1/4-inch slices; place in bowl or platter. Mix flour, cornmeal, salt, and pepper just enough milk to make a thick batter (the consistency of pancake batter). Heat oil in skillet over high heat: reduce heat to medium-high. Dip tomato slices into batter, wiping against bowl to remove excess batter, and place in hot oil. When browned on both sides, remove from oil and place in colander to drain (this will keep tomatoes from becoming soggy). To serve, stand up tomatoes like wheels in a serving bowl.

MOM'S FRIED RED TOMATOES

Steps:

• Cut tomatoes into thick slices. Put aside.
• Mix flour, salt and pepper in shallow dish for coating.
• Heat butter and olive oil in pan, until it's hot enough to fry inches.
• Pre-heat oven to warm setting. (Lowest setting).
• Coat tomato slices in flour mixture.
• Place in pan until gloden brown.
• Place on baking sheet and place in warm oven until ready to serve. (I think they taste better if put in the oven for a little bit because it crisps them up a bit.).

BEER-BATTER FRIED GREEN TOMATOES

Steps:

• Arrange tomatoes on piece of wax paper; salt and pepper both sides, using 1 teaspoon of the salt and the pepper.
• Combine flour, baking powder, baking soda and remaining 1 teaspoon salt in medium-size bowl. Remove 1/2 cup of the mixture to a piece of wax paper.
• Dip both sides of tomatoes in the 1/2 cup of flour mixture. Stir beer and lemon juice into remaining flour mixture. (Mixture will foam.) Stir until the consistency of pancake batter.
• Heat oil in large skillet. Dip tomatoes into batter and saute half at a time in hot oil until golden, about 3 minutes on each side. Keep warm in oven while sauteeing remaining tomatoes. Serve immediately.
• Makes 16 slices.

FRIED TOMATOES

Steps:

• Wash tomatoes, but do not peel.
• Cut into 3/4-inch slices.
• Place on paper towels to drain.
• Combine flour, salt, sugar and pepper.
• Dust tomatoes in flour mixture on both sides.
• Add evaporated milk to rmaining flour mixture to make a thick batter.
• Dip floured tomatoes in batter.
• Fry in hot oil 1/2-inch deep until golden brown on both sides.

FRIED GREEN TOMATOES II

Steps:

• Stir together bread crumbs, sugar, salt and pepper.
• Coat tomatoes in the crumb mixture.
• Heat oil in a large frying pan over medium-high heat. Fry tomatoes for 2 minutes on each side. Drain on paper towels.