Fried Green Tomatoes are a time-honored Summer tradition in the South. Unripened tomatoes are coated with a perfectly seasoned cornmeal breading and fried until crispy and golden. They’re like slices of gold.
CRISPY SOUTHERN FRIED GREEN TOMATOES: When farm stands begin to open and garden season is in full swing, these golden beauties will make they’re glorious appearance on our table. It’s like manna from heaven, in my eyes. If you aren’t a gardener, I recommend that you find your local farmers market and make friends with the best tomato growers in your area. Green tomatoes tend to show up early in the season, and they can advise you best according to the growing season in the region in which you reside.
°125 ml (1/2 cup) mayonnaise
°60 ml (1/4 cup) plain Greek yogurt
°5 ml (1 tsp.) paprika
°5 ml lemon juice
°1 clove garlic, finely chopped
°Tabasco sauce, to taste
°30 g (1/4 cup) corn flour
°2.5 ml (1/2 tsp) salt
°2.5 ml (1/2 tsp) sugar
°1 ml (1/4 tsp) dried thyme
°0.5 ml cayenne pepper
°0.5 ml (1/8 tsp) paprika
°60 g breadcrumbs
°2 green tomatoes, cut into 1 cm (1/2 in.) thick slices
°Vegetable oil for cooking
In a bowl, mix all the ingredients. Refrigerate until ready to serve.
In a deep plate, combine corn flour, salt, sugar and spices. Beat the eggs in a second deep plate and place the breadcrumbs in a third plate.
Coat the tomatoes with the flour mixture. Dip them in the eggs and press them in the breadcrumbs to coat them well.
In a large skillet over medium-high heat, heat the oil (make sure you have at least 1/2 inch of oil in the bottom of the pan while the tomatoes cook). Fry half the tomatoes at a time in the oil for about 2 minutes on each side or until golden brown. Drain on absorbent paper. Lightly salt. Let cool.
Serve the fried tomatoes with the dip and raw vegetables, if desired.