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.
Yield
6 servingsPrep
20 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
green tomatoes
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
milk, 1%
or 2% |
* |
| ¾ | cup |
unbleached all-purpose flour
|
|
| ½ | cup |
cornmeal
|
|
| ½ | cup |
bread crumbs
panko |
|
| 2 | teaspoons |
kosher salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
cajun seasoning
Emeril's BAM, or your favorite blend, divided |
*
|
| 1 ½ | cups |
canola oil
or vegetable oil, for shallow frying |
|
| Buttermilk ranch dipping sauce | |||
| ¼ | cup |
salad dressing, creamy ranch
low fat buttermilk |
*
|
| ¼ | cup |
sour cream, light
|
|
| 2 | tablespoons |
red hot pepper sauce
|
*
|
| 1 | tablespoon |
chives
snipped (optional) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
green tomatoes
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
milk, 1%
or 2% |
* |
| 177 | ml |
unbleached all-purpose flour
|
|
| 118 | ml |
cornmeal
|
|
| 118 | ml |
bread crumbs
panko |
|
| 1E+1 | ml |
kosher salt
|
|
| 2.5 | ml |
black pepper
|
|
| 5 | ml |
cajun seasoning
Emeril's BAM, or your favorite blend, divided |
*
|
| 355 | ml |
canola oil
or vegetable oil, for shallow frying |
|
| Buttermilk ranch dipping sauce | |||
| 59 | ml |
salad dressing, creamy ranch
low fat buttermilk |
*
|
| 59 | ml |
sour cream, light
|
|
| 3E+1 | ml |
red hot pepper sauce
|
*
|
| 15 | ml |
chives
snipped (optional) |
|
Directions
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.
