Thursday, July 15, 2010

Southern Summer Classic: Fried Green Tomatoes

As it turns out, Fried Green Tomatoes actually got their start up North in the early 19th century. But this dish is almost always credited to the South, as it has been widely enjoyed here for generations. There are many ways to make them, but the recipe below is tried and true! And as with any recipe, it can be changed to suit your needs. If you don't have a garden, you can use red (ripe) tomatoes instead, just make sure that they are not too ripe or they will turn out soggy. If you're vegan or have dietary restrictions, the eggs and milk can be eliminated. And if you prefer not to eat fried foods, try baking them instead. However you prepare them, they're sure to be delicious! For dipping, we recommend Horseradish Dill Sauce and have listed the recipe below. Grab a glass of tea or lemonade and head out to the porch for a true Southern delight!

Fried Green Tomatoes

Oil (Canola or Peanut)
4 green tomatoes, cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 tablespoon garlic powder
4 free-range eggs
2 tablespoons milk
1 1/2 cups panko bread crumbs (or cornmeal)
Pinch cayenne pepper
Pinch paprika

In a deep-fryer, preheat oil to 350 degrees F.
First, allow the tomatoes to sit for 15 minutes to drain off excess liquid. Next, season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs (or cornmeal) with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes.

Horseradish Dill Sauce

1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion (or chives)

1 teaspoon lemon juice
1 teaspoon prepared horseradish
1/4 teaspoon garlic salt
pepper to taste

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