Name: Fried Green Tomatoes
Cook time: 10 min
Yield: 4 Serving(s)
Cuisine: Latin
Ingredients: 4, large ,green tomatoes; , ,creole seasoning; 2, large ,eggs; 4, cups ,panko crumbs; 4, tsp ,salt; 1/2, tsp ,cayenne pepper; 1/2, cup ,vegetable oil; 1 1/4, cup ,mayonnaise; 1, cup ,buttermilk; 1, Tbs ,red wine vinegar; 2, tsp ,garlic, minced; 1/4, cup ,chives, finely chopped; 1, Tbs ,lemon pepper; 1/4, cup ,Romano cheese, freshly grated; 1, tsp ,salt; 1/8, tsp ,black pepper, freshly ground (more if desired); 1, Tsp ,creole seasoning

By Gramma Recipebox

(0 Reviews)

Easy

Fairly cheap

Prep

15m

Cook

10m

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Category:	Breakfast & Brunch
Seasons	July
Cuisine Type	Latin

Ingredients

Fried Green Tomatoes

4 large green tomatoes
creole seasoning
2 large eggs
4 cups panko crumbs
4 tsp salt
1/2 tsp cayenne pepper
1/2 cup vegetable oil

Cayenne Buttermilk Ranch Dressing

1 1/4 cup mayonnaise
1 cup buttermilk
1 Tbs red wine vinegar
2 tsp garlic, minced
1/4 cup chives, finely chopped
1 Tbs lemon pepper
1/4 cup Romano cheese, freshly grated
1 tsp salt
1/8 tsp black pepper, freshly ground (more if desired)
1 Tsp creole seasoning

Fried Green Tomatoes Directions

Core the tomatoes and cut off the ends.
Slice them into 1/4 inch rounds, drying between several layers of paper towls to get rid of excess moisture.
Sprinkle lightly with creole seasoning on both sides.
Whisk together the eggs and a pinch of black pepper n a shallow bowl.
In another shallow bowl or on a plate, combine the panko crumbs, salt, cayenne pepper, and the remaining 2 teaspoons black pepper.
Dip the tomato slices in the egg mixture and then the panko crumbs, pressing to coat them well on both sides and around the edges.
Put them in the refrigerator for 30 minutes to set the crumbs.
Grab a heavy 12-inch skillet and heat the oil over medium heat.
When the oil is hot, place a few of the tomatoes without crowdingthe pan.
They should sizzle and bubble around the edges.
Cook for 2 to 3 minutes on each side until golden brown.
Take them out of the pan, then add a bit more oil and get it hot before add more tomatoes to the pan.
Drain the fried tomatoes on paper towels.
Arrange the outside the edges fo the plate, sprinkle them with some grated romano cheese, and set a bowl of Cayenne buttermilk Ranch Dressing in the middle for dipping.
For the dressing - Whisk all the ingredients together into a bowl.Pour into a container with a lid and stor in the refrigerator until needed.