Time: 15 min.
Complexity: easily
Servings: 4

If you've picked green tomatoes from the garden, don't wait for them to ripen—make this Cajun appetizer. Green tomatoes are sliced, coated in breadcrumbs, and fried until crispy. Dip them in ranch dressing and enjoy!

Ingredients:

• 2 green tomatoes
• 1/3 cup flour
• 1/4 tsp cayenne pepper
• 1/4 tsp garlic powder
• 2 large eggs
• 1 tbsp. milk
• 1.5 cups panko breadcrumbs
• Ranch sauce, for serving
• Vegetable oil, for deep-frying

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

green tomatoes, ground cayenne pepper, garlic powder, eggs, milk

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Preparation:

Step 1
• Pour 1 cm of vegetable oil into a large Dutch oven or frying pan and heat over medium heat until a deep-fry thermometer reads 175°C. Line a plate with paper towels.
Step 2
• Slice the green tomatoes into 1 cm thick rounds. In a shallow bowl, combine the flour, cayenne pepper, garlic powder, and 1/2 teaspoon salt. Whisk the eggs and milk in another shallow bowl. Place the breadcrumbs in a third shallow dish. Dredge each tomato slice in flour, then in egg, then in breadcrumbs.
Step 3
• Grill the green tomatoes, turning occasionally, until golden brown, 3-5 minutes. Transfer to a paper towel-lined plate. Serve with ranch dressing.

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