Fried green tomatoes

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

When you're gardening this summer or grocery shopping, pick up some green tomatoes and use them in this simple recipe from the Neely family. This easy dish takes just 30 minutes to prepare: chop the tomatoes, coat them in garlic powder and flour, dip them in milk and eggs, then roll them in breadcrumbs, adding cayenne pepper for a subtle kick. Fry them until golden brown and crispy, and serve with a creamy buttermilk sauce for a delicious dip.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

Olive oil
4 green tomatoes, cut into 0.5 cm rings
Table salt and freshly ground black pepper
3/4 cup wheat flour
1 tbsp garlic powder
4 eggs
2 tbsp. milk
1.5 tbsp. panko breadcrumbs (Japanese breading mixture)
A pinch of cayenne pepper
A pinch of paprika
Sour milk sauce, recipe below
1 cup of natural apple juice (straight from the press)
1 tbsp. l. brown sugar
3/4 cup sour milk
3/4 cup mayonnaise
2 tbsp. barbecue sauce
1 squeezed lime
4 green onions, thinly sliced
Salt and freshly ground black pepper

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat oil in a deep fryer to 180°C.
Season the tomatoes on both sides with salt and pepper. Place the flour and garlic powder in a small bowl. In another small bowl, beat the eggs with milk. In a third bowl, combine the breadcrumbs with the pepper and paprika.

Dredge the tomatoes in flour, then in eggs, and finally in breadcrumbs. Add a few to the deep fryer to cook evenly, about 2-3 minutes. Transfer to a paper towel and serve with a sour milk dipping sauce.

Sour milk based sauce

In a small saucepan over medium heat, pour the apple juice and brown sugar. Reduce the heat and simmer until thickened. Remove from heat and let cool.
In a medium bowl, add the buttermilk, mayonnaise, barbecue sauce, and lime juice and mix thoroughly. Stir in the apple juice and green onions. Cover and refrigerate until ready to serve. Serve the dipping sauce with fried green tomatoes.

Categories:

recipe / Deep-frying / Summer dishes / Dinner / Festive dishes / Appetizers / Snacks with sauces / Vegetable appetizers / Patrick and Gina Neely