We tried this recipe because we had leftover tomatoes that would not ripen at the end of the season… Next year we’ll grow extra tomatoes just to do it again.
Ingredients:
- 4 Medium to large green tomatoes
- 1/2 Cup egg beaters (or 2 eggs beaten with a tablespoon of water)
- 1 Cup Flour
- 1/2 Cup corn meal
- 1/2 Cup flavored bread crumbs
- Kosher salt & ground black pepper
- Vegetable oil for frying
For the dill sauce:
- 2 Tablespoons mayonayse
- 2 Tablespoons sour cream
- 1 Teaspoon (or more) dried dill
Directions:
Mix the dill sauce first so the flavors meld together. Slice the tomatoes into 1/2 inch thick pieces. Discard the ends. Setup a dredging station with the flour in the first bowl, egg beaters in the next, and combine the corn meal and bread crumbs in the third.
In a shallow frying pan, heat about 1/4 to 1/2 inch oil until it is hot (drop in a pinch of bread crumbs, they should sizzle). Dredge the tomatoes in the flour, then the egg, then the corn meal/bread crumbs. Fry in hot oil for a minute or so on each side. You only need to cook until the coating is golden. Fry them in several batches as not to crowd the pan. Drain on paper towels, sprinkle with S & P and hold in warm oven until ready to serve with the dill sauce.
“Image: Fried Green Tomatoes “ by Scott Beale is licensed under CC BY-NC-ND 2.0
