The BEST Fried Green Tomatoes
By Susanne Heartsill docheart
I discovered this recipe after a storm knocked 5 green tomatoes off my tomato plant. They seemed fine and instead of throwing them away, I made up this recipe from ingredients already in my pantry. My husband grew up in the deep south eating fried green tomatoes and enjoys my version very much. I hope you like them.
all purpose flour
self-rising buttermilk corn meal
panko bread crumbs
salt to taste
cayenne pepper if desired
1Pick several green tomatoes from your garden (or local farmer's market). Slice tomatoes approximately 1/4 to 1/2 inch thick. Set aside. Heat large skillet over medium-high heat and add about 1/4 inch of vegetable oil. A deep fryer will work as well.
2Mix together dry ingredients...flour, corn meal (I used self-rising) and panko bread crumbs. Add a pinch of salt and cracked black pepper. This is also where I add about 2 teaspoons of cayenne pepper...this is entirely up to the chef to use or not depending on your family's preference.
3Mix wet ingredients...crack 1 egg in bowl. Mix with milk. Whisk together.
4Bathe tomato slices in egg mixture. Then dredge in flour mixture.
5Transfer tomatoes from dry mixture to oil with caution. Fry each side until it lightly browns (about 3 minutes each side for 1/4 inch thickness) then transfer to papertowel. Blot the remaining oil off the tomatoes and lightly season with salt to taste. Serve immediately.
6My family enjoys eating these with Ranch dressing.