FRIED GREEN TOMATOES

FRIED ZUCCHINI - GREEN TOMATO
2 med. Zucchini or green tomatoes, sliced 1/2 inch thick
1 c. milk2 beaten eggs
2 tsp. pepper
1/2 c. Parmesan cheese (optional)
Olive oil
Heat oil in skillet. Mix milk and eggs together; beat well. Dip zucchini slice in milk-egg mixture and roll in bread crumbs mixed with pepper and Parmesan cheese. Fry until brown on both sides.

ORIGINAL SOUTHERNER'S FRIED GREEN TOMATOES
fresh green tomatoes
flour
salt
pepper
vegtable oil
Slice tomatoes about 1/4". Spread on plate. Sprinkle salt evenly over tomatoes. Continue placing tomato slices in layer over previous layer and sprinkle with salt until all tomatoes have been salted.
IMPORTANT: LET THE TOMATOES SIT (ROOM TEMPERATURE OR REFRIGERATOR) AT LEAST SIX (6) HOURS. This removes water from tomatoes so that they will cook up nice and crispy.
Remove tomatoes from container. Mix flour, a little salt and pepper (to taste) in bowl. Coat each tomato slice with flour. LET SIT 30 MINUTES.
Heat oil in a skillet to medium high. Place tomatoes in oil. (Reduce heat when necessary). Let tomatoes brown on one side, then turn and brown on the other. When tomatoes are a golden brown, remove one at a time and place on paper towels to drain.
I'd say serve immediately, but they're so good, most family members hover around the stove to eat them as they are ready.

FRIED GREEN TOMATOES
Green tomatoes, firm
Corn meal
1 egg, lightly beaten with sm. amount of milk
Thinly slice green tomatoes. Dip into egg, then into cornmeal.
Heat a small amount of oil in skillet. Fry tomato slices until lightly browned on both sides.

FRIED GREEN TOMATOES
2 slices green tomatoes
1/2 c. flour
1 c. cornmeal
Salt and pepper to taste
Cooking oil
Crushed red pepper
In a small bowl, mix flour, cornmeal, salt and lots of black pepper. Dredge tomato slices in mixture until well coated. Heat cooking oil in iron skillet until very hot. Sprinkle crushed red pepper in hot cooking oil and stir.
If you like hot food, leave the crushed red pepper in the cooking oil while the tomatoes are being fried. If you do not like hot spicy food, remove the crushed red pepper after you have stirred it a couple of times. Add green tomatoes and brown on both sides.

FRIED GREEN TOMATOES
4 to 5 lg. green tomatoes
2 tbsp. chopped chives
2 tbsp. chopped parsley
Salt & pepper
1/4 c. butter
2 tbsp. chopped green chilies
1 tsp. oregano
1 c. sour cream
Green tomatoes are best for this, but you could use ripe red tomatoes if you'd like. Wash and dry the tomatoes. Slice in medium thick slices and sprinkle with salt and pepper. Place in glass baking dish. Sprinkle with the chives, oregano, parsley and chilies. Allow to stand for an hour or so. Heat the butter in skillet and fry tomato slices on both sides until lightly browned. Remove to platter and stir in the sour cream. Heat through and pour over the tomatoes.

FRIED GREEN TOMATOES WITH SOUR CREAM AND DILL SAUCE
8 oz. sour cream
2 tbsp. chopped fresh dill or 2 tsp. dried dill
1 tbsp. minced green onion
2/3 c. all-purpose flour
1/3 c. cornmeal
1/4 tsp. pepper
1/4 tsp. salt
2 eggs, slightly beaten
Vegetable oil
Sauce: Combine sour cream, dill and green onion in a small bowl, stirring well. Cover and refrigerate for 2 hours.
Cut tomatoes into 1/4 inch slices and place in a large bowl. Fill bowl with ice water and let stand 30 minutes. Combine flour, cornmeal, salt and pepper. Drain tomatoes and pat dry with paper towels. Dip tomato slices into beaten eggs and dredge in flour mixture. Cook tomatoes in single layer in 1/2 inch oil over high heat until lightly browned, turning once. Drain on paper towels and serve immediately with Dill Sauce. Yields 6 servings.

CHEESE-FRIED GREEN TOMATOES
1/2 c. yellow cornmeal
1/2 c. grated Swiss cheese
1/2 tsp. salt
1/2 tsp. pepper
3 med. green tomatoes
1/2 c. flour
2 eggs, well beaten
3 tbsp. olive oil
Combine the cornmeal, cheese, salt and pepper in a shallow bowl. Place the flour on a sheet of waxed paper. Core and slice the tomatoes 1/4 inch thick. Dredge the slices first in the flour, then the beaten egg and finally the cornmeal mixture. Place the coated slices on a wire rack. Heat 3 tablespoons oil in a large heavy skillet until very hot. Add one layer of tomato slices to the skillet, without overcrowding. Fry on both sides until crisp and golden, about 2 minutes a side. Drain on paper towels; season to taste with additional salt and freshly ground pepper. Serve hot.

FRIED GREEN TOMATOES SMOTHERED IN CREAM
A sinfully rich side dish for meat or fish.
1/3 c. all purpose flour
2 tbsp. sugar
3 lbs. (6 lg.) green tomatoes, sliced 3/4" thick
3 tbsp. butter
1/2 tsp. salt or to taste
Pepper to taste
3/4 c. heavy cream or to taste
1 tbsp. minced basil or parsley
Mix flour and sugar on a piece of waxed paper; lightly coat tomato slices. Melt butter in large heavy skillet over medium heat. Add tomatoes in single layer. Cook about 4 minutes until bottoms are lightly browned. Turn tomatoes; sprinkle with salt and pepper; cook 4 minutes more or until barely tender. Remove to a heated serving dish. Add cream and basil to pan drippings in skillet. Cook, stirring up browned bits, just until heated through. Do not boil. Pour over tomatoes and serve at once. Makes 6 servings.

PARMESAN-FRIED GREEN TOMATOES
1/2 c. flour
2 eggs, beaten
1/3 c. yellow cornmeal
1/3 c. Parmesan cheese
1 1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
4 med. green tomatoes
Slice tomatoes about 1/8 inch thick. Combine cornmeal, cheese, and spices. Dredge tomato slices in flour, then egg, then cornmeal mixture, covering both sides completely. Place on baking sheet in single layer until ready to cook. Fry 2 minutes on each side in very hot oil.

CAJUN FRIED GREEN TOMATOES
1 1/2 lb. med. to lg. very green tomatoes (about 3)
1 1/4 tsp. black pepper1 tsp. salt
1/2-3/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1 c. all-purpose flour
1/2 tsp. baking powder
Vegetable oil for frying
Slice tomatoes 1/4 inch thick. Place slices on a flat surface in a single layer. Combine black pepper, salt, cayenne pepper and garlic powder thoroughly; sprinkle evenly on both sides of each tomato slice, pressing seasoning in with hands and using it all. Let tomato slices sit at least 15 minutes. Combine flour and baking powder.
In a large skillet, heat oil 1/2 inch deep over medium heat until hot. Just before frying, dredge each tomato slice thoroughly in the flour. Shake off excess and fry slices in a single layer in the hot oil until browned on both sides, about 5 minutes total. Drain on paper towels. Serve immediately.