Tart and crisp – these wonderful fried green tomatoes make the perfect side dish for a summer dinner. It’s a great recipe for using tomatoes that drop before they’re ripe.
Serve with Ranch or Bleu Cheese dressing.
1 cup all-purpose flour
1 tsp. salt
1 tsp. pepper
5 firm green tomatoes, sliced 1/2″ thick.
1 cup crushed saltine crackers
2 eggs, beaten
1/2 cup butter or vegetable oil
Wash and core the tomatoes. Slice in 1/2″ thick rings. Set aside on paper towel.
In a small bowl or plastic shaker bag, combine the flour, salt and pepper. Mix well.
Crush the saltine crackers very fine and place in another bag or bowl.
Beat the two eggs and place in a third bowl.
Heat a skillet to medium-high heat and place the butter or oil in the pan, taking care not to scorch the butter.
Dip the tomato slices in the egg, then the flour mixture, then the egg again, and finally in the cracker crumbs.
Fry in the pan until golden brown on each side, about three minutes per side. Remove and drain on paper towel.
Serve hot with your choice of dressing.