Fried Green Tomatoes My Way

Ah, summer! Fresh, tangy green tomatoes served with buttermilk dipping sauce and slices of fresh Vidalia onion. The seasonings give a nice smoky flavor without having to use bacon grease. Skip the raw onion if you want, but I like that it is a great contrast to the tomato.

Ingredients:

4 large green tomatoes

3 slices of Vidalia onion, separated into rings and set aside on a plate

First bowl:

1 cup flour

1 tsp seasoned salt (preferred: Penzey’s 4S Smokey Salt)

2 tsp pork chop seasoning (preferred: Penzey’s)

1 tsp kosher salt

Second bowl:

1 cup buttermilk

Third Bowl:

¼ cup flour

1 c corn meal

½ c panko bread crumbs

1 tsp seasoned salt

2 tsp pork chop seasoning

1 tsp kosher salt

Vegetable oil for shallow frying

Kosher salt to finish (optional)

Directions:

Clean and slice the tomatoes  into thick slices. Set aside. Mix the ingredients for each of the three dredging bowls.  In a large frying pan, heat 3 tablespoons of oil until just shimmering (you can test if it’s ready to fry by putting a pinch of the ‘third bowl’ ingredients in. If it browns nicely, it’s ready. If it burns, turn down the heat and wait a few minutes. If it doesn’t brown at all after a minute, turn up your heat). You will want to change out the oil after every 3 batches, so have more on hand.

Dip each slice of tomato into bowl one, then bowl two then bowl three and place on a wire rack. Repeat with remaining slices. Let the slices sit for 10 minutes before frying. This helps the coating stick and stay on. Fry the slices until golden brown on one side, flip and brown on second side. Remove to paper towel lined plate and sprinkle with just a pinch of salt. Serve with Vidalia onion slices and dipping sauce.

Buttermilk Dipping Sauce:

½ c sour cream

½ c mayo

½ of a .4 oz pkg dry buttermilk ranch dressing mix

3 T milk

Mix all ingredients thoroughly and chill for at least one hour prior to serving.

Get creative on me: Gosh, I think these would be good with piccalilli, chutney, corn relish, salad dressing (hmm, maybe thousand island?), whatever. Mix up your spices if you want!