Tart and crisp – these wonderful fried green tomatoes make the perfect side dish for an end-of-summer dinner. It’s a great Southern recipe for using garden tomatoes that drop before they’re ripe.
Serve with Ranch or Bleu Cheese dressing and Tabasco® sauce on the side.
Ingredients:
1 cup all-purpose flour
1 tsp. salt
1 tsp. finely-ground black pepper
3 firm green tomatoes, sliced 1/2″ thick.
1 cup crushed saltine crackers
4 eggs, beaten
1/2 cup vegetable or canola oil for frying
Bleu cheese or ranch dressing
Tabasco® sauce
Directions:
Wash and core the tomatoes. Slice in 1/2″ thick rings. Set aside on paper towel to draw the excess moisture out. This will ensure that the batter sticks.
In a small bowl or plastic shaker bag, combine the flour, salt and pepper. Mix well.
Crush the saltine crackers very fine by either using a mortar and pestle, or by placing them in a plastic food storage bag and hitting them with a rolling pin.
Place the crackers aside.
Beat the eggs and place in a third bowl.
Heat a medium-sized cast-iron skillet over moderate heat and place the cooking oil in the pan. Heat to 375-degrees F. When ready, a drop of water should sizzle on contact.
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 two to three minutes per side. Turn them carefully so the batter doesn’t flake off. Remove and drain on paper towel.
Serve hot with your choice of dressing and Tabasco sauce on the side.
Note: If the batter fails to evenly stick to the surface, simply re-dredge in egg, and again in the cracker crumbs.
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Those sound great! My step-father used to make fried green tomatoes, but with much simpler breading (cornmeal) so these sound like a step up. I think I still have some tomatoes that haven’t ripened yet. Not sure how good they’ll be now, but worth a shot.