Southern Fried Green Tomatoes
Crispy, tangy, and golden delicious tomato slices served with a cool dill sauce
Servings 2
Ingredients
- 1 Organic tomato, rinsed and cored Choose a large firm green beefsteak or heirloom variety
- ¾ Cup Breadcrumbs or Cornmeal (your preference)
- ¼ Cup Flour, all‑purpose
- ½ Teaspoon Salt or Lawry’s seasoning blend
- ¼ Teaspoon Black pepper
- ¼ Teaspoon Paprika (optional)
- 1 Egg, beaten well with 2-5 drops hot sauce
- ¼ Cup Milk or non-dairy milk
- ⅓ Cup Oil for frying Canola or other light oil work best.
Notes
- 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.
- 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.
- Coat the Slices: Dip each tomato slice in flour, then egg mixture, then breadcrumb–cornmeal mixture. Press lightly so the coating adheres.
- 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.
- 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!
- Serve tomato slices warm with dipping sauce for an easy and quick appetizer.