Fried Green Tomatoes With Spicy Ranch Dressing Recipes

FRIED GREEN TOMATOES

Steps:

• Slice 2 green tomatoes 1/2 inch thick. Whisk 1/3 cup flour, 1/2 teaspoon kosher salt and 1/4 teaspoon each garlic powder and cayenne in a dish. Whisk 2 eggs and 1 tablespoon milk in another dish. Put 1 1/2 cups panko in a third dish. Dredge each tomato slice in the flour, then egg, then panko. Fry in 1/2 inch 350 degrees F vegetable oil, turning, until golden, 3 to 5 minutes. Serve with ranch dressing.

FRIED GREEN TOMATOES

Steps:

• Pour the oil into a large heavy pan suitable for deep-frying and heat oil to 350 degrees F. Pour the egg substitute into a shallow bowl and place the bread crumbs into another shallow bowl. Dip the sliced green tomatoes into the egg substitute and then into the bread crumbs to lightly coat. To test if the oil is hot enough, add a pinch of the bread crumbs to the oil; if it bubbles to the top, then you are ready to fry. Carefully add tomatoes to the hot oil and cook on 1 side for 1 minute. Flip the tomatoes to cook on the reverse side for 1 minute. Remove tomatoes from the oil and drain on paper towels. Top with a remoulade sauce and serve with shrimp, if desired.

FRIED GREEN TOMATOES WITH SPICY HOMEMADE BUTTERMILK RANCH DRESSING

Steps:

• Into a small bowl, add all-purpose flour, 1 tablespoon onion powder, 1 tablespoon garlic powder, oregano, 1 teaspoon salt and 1 teaspoon of freshly ground black pepper. Mix well. Into another bowl, add 3 eggs, mixed well. In a third bowl, add 1 cup of cornmeal and 1/2 cup of grated Parmesan cheese. Mix that up too and set aside. Cut your tomatoes to about 1/4 inch thickness. Dredge in the flour, then in the egg, then in the cornmeal.
• Into a fry pan, add about 1 inch of vegetable oil or olive oil and heat on medium high until 375° To test to see if the oil is hot enough, just add a tiny pinch of the flour mixture. If it bubble up, it's good to go. Add your tomatoes, carefully not to splash the oil and also not to overfill the pan.
• Into a bowl, add 1/2 cup sour cream and 1/4 cup buttermilk. (Hint: If you don't have buttermilk, make a fake. Just add 2 tablespoons of vinegar to regular milk and let it sit for about 5 minutes then use in place of actual buttermilk). Add 2 tablespoons chopped fresh parsley or celery leaves, freshly squeezed lime juice, dry dill weed or chopped fresh dill, chopped chives, finely minced garlic, salt and pepper.
• Now, for the heat. It's up to you. I assume if you love hot, you have a bit of an idea how much Tabasco sauce you like. I would add about 3 shakes, or just 1 teaspoon. If you don't appreciate the hot sauce, just leave it out. Mix well and chill, covered until ready to serve. You can make this a day or two ahead.
• Recipe from Karen Harris https://www.bittersaltysoursweet.com

SPICY DEEP-FRIED GREEN TOMATOES

Steps:

• Heat oil 400 degrees.
• Wash and slice green tomatoes in 1/4 inch slices.
• In medium bowl mix flour, corn meal and seasoning, set aside.
• Mix eggs and milk, set aside.
• Dip tomatoe slices in flour, then in egg, shake off excess, then dip back in flour mixture, shaking to knock off some of the extra loose breading.
• Deep fry turning once till golden brown and they will float.
• Drain on paper towels and serve with Ranch dressing.
• Enjoy!