Fried Green Tomatoes

 

 

 

 

My Mom used to make these as soon as she saw her first tomato appear in the garden. She looked forward to make them every summer before they ripened.   Who knew something not ripe would be so good! Crispy and delicious! 

Fried Green Tomatoes

2 green tomatoes, cut into 1/4-inch rings

Salt and pepper

3/4 cup all-purpose flour

2 teaspoons garlic powder

2 eggs
1 tablespoon milk
2 cups panko bread crumbs
Pinch cayenne pepper
Pinch paprika
Buttermilk Dipping Sauce, recipe follows

 

 

 

 

 

 

 

 

 

 

 

In a deep-fryer or large heavy skillet, preheat oil to 350 degrees. Pat the tomatoes dry with a paper towel to remove excess liquid.  Season both side with salt and pepper.

 

 

 

 

 

 

 

 

 

 

 

 

Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika.

Dredge sliced tomatoes through the flour, then the eggs, then back to the flour and then through the bread crumbs patting the crumbs down so they stick. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Do not crowd skillet. Add only a few pieces at a time, so they can cook evenly, about 2 to 3 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

Drain on paper towels and serve with Buttermilk Dipping Sauce:

Buttermilk Dipping Sauce:

1 cup apple cider
1 tablespoon brown sugar
3/4 cup buttermilk
3/4 cup mayonnaise
2 tablespoons your favorite BBQ sauce
1 lime, juiced
4 scallions, sliced thin
Kosher salt and freshly ground black pepper

In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool. In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.

 

 

 

 

 

 

 

 

 

 

 

 

Want a bite?

 

 

 

 

 

 

 

 

 

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