What should you do when you’re picking the last of the tomatoes & you still have green ones but you know the season is just about over? Well, you pick the green ones and fry them of course. I recently had my first Fried Green Tomato at a local restaurant & I was hooked. I went back for more only to find out they are a seasonal item. Then I was picking my tomatoes & saw the beautiful green gems hanging from the vines. I thought, perfect I can make my own. I had the perfect recipe & sauce combo for my taste buds!! I only wish these were not a seasonal dish for me too. Please let me know if you’ve tried them & what you use for a dipping sauce.
Fried Green Tomatoes
about 4 large green tomatoes
1 cups flour
1/4 cup corn meal
1/2 tsp salt
½ tsp pepper
milk, start with about 1/4 cup, add more as needed to make a pancake like batter (I use skim milk)
dash of chili powder milk a few tablespoons vegetable oil for frying
In a medium size bowl, mix together flour, cornmeal, salt, pepper and chili powder. Add enough milk to create a thick batter. Try a few tablespoons at a time.
Heat in a large fry pan.
Dip each tomato in the batter, making sure it is covering the entire tomato, Let any excess batter drip off.
Place tomato in 350 degree oil, careful not to splatter oil. Brown on both sides.
Drain the finished tomatoes on a paper towel lined plate. Serve warm & with sauce recipe below.
1/2 cup mayonnaise
1/4 cup tomato ketchup
1/2 teaspoon garlic powder
½ teaspoon Worcestershire sauce
Dash black pepper
Dash of chili powder
Mix all ingredients well, taste adjust to your taste if needed. Refrigerate before serving. Serve with fried green tomatoes.