Ingredients

• 1 Tomato, large firm green beefsteak or heirloom
• 3/4 cup Breadcrumbs or Cornmeal (your preference)
• 1/4 cup Flour, all‑purpose
• 1/2 tsp Salt or Lawry’s seasoning blend
• 1/4 tsp Black pepper
• 1/4 tsp Paprika (optional)
• 1 Egg, beaten well with 1- 2 drops hot sauce
• 1/4 cup Milk or non-dairy milk
• 1/3 cup Oil for frying (canola or peanut oil)

Directions

1. Prepare the Tomato: Slice the green tomato into 1/4‑inch rounds. Toss out the stem area. Sprinkle with salt or seasoning blend and allow to rest a few minutes at room temperature. Pat dry with paper towels so the coating sticks well.
2. Set up Dredging Station: Place flour in one bowl. In a second bowl, whisk egg and milk. In a third bowl, mix breadcrumbs, salt, pepper, and paprika.
3. Coat the Slices: Dip each tomato slice in flour, then egg mixture, then breadcrumb–cornmeal mixture. Press lightly so the coating adheres.
4. Pan Fry: Heat oil in a skillet over medium‑high. Use a food thermometer to check that oil is at least 350 degrees F. Fry tomato slices 2–3 minutes per side until golden and crisp. Transfer to a paper‑towel‑lined plate.
5. Make Sauce and Serve: Whisk 1/2 cup low-fat mayo, about 1 teaspoon buttermilk, 2 teaspoons lemon juice, a couple of drops of hot sauce, 1 minced garlic clove, a little chopped dill, salt, and pepper until smooth. Chill until serving. Serve immediately and enjoy!

Notes

* Serve tomato slices warm with dipping sauce for an easy and quick appetizer.
* Fresh dill sauce, creamy horseradish sauce, or reduced balsamic glaze are great on the side.
* For a gluten-free recipe omit flour and opt for cornmeal to coat tomatoes.