The Best Fried Green Tomatoes
Here is this New England yankee's version of a Southern classic. The cornmeal and panko crumb crust is what sets this recipe apart from others.
unbleached all-purpose flour
Emeril's BAM, or your favorite blend, divided
or vegetable oil, for shallow frying
|Buttermilk ranch dipping sauce|
salad dressing, creamy ranch
low fat buttermilk
sour cream, light
red hot pepper sauce
Slice tomatoes about ¼ inch thick. Discard the ends.
In a bowl, whisk together the eggs, milk and one-third of the seasoning blend; set aside.
In a separate bowl or deep plate, mix together the flour and one-third of the seasoning blend; set aside.
In another bowl/plate, mix together the cornmeal, panko crumbs, salt, pepper and remaining seasoning blend; set aside.
Dip tomato slices first into the flour mixture to coat; shake off excess. Dip into the egg/milk mixture, coating well, but letting excess drip off. Dredge and coat well in the cornmeal/panko mixture, patting in lightly so it will adhere well. Let breaded slices set at least 30 minutes on a rack in the refrigerator.
In a large skillet, heat oil over medium to medium-high heat (oil is ready when a small bit of excess breading is dropped in and oil begins to sizzle immediately). Fry tomatoes in oil in batches of 4 or 5 slices, depending on the size of the slices (they should not touch each other), for about 5 minutes on each side or until golden brown and crispy. Drain on paper towels to remove excess oil.
For the sauce: Combine all ingredients in a bowl. Refrigerate if not using right away.
These tomatoes also go well with chipotle mayonnaise and buttermilk lime dressing.