Batter ’em up! Fried green tomatoes are a great appetizer, most popular for the fall but can really be enjoyed any time in the growing season. We enjoyed them before a dinner of Coconut Curry Pumpkin Soup.
3 medium green tomatoes, sliced 1/4 inch thick
1 cup flour
1/4 cup cornmeal, or breadcrumbs
1/4 cup milk (optional, helps more batter stick)
Spices of your choosing – garlic powder, paprika, Italian seasoning
Oil for the frying!
Suggested dipping sauce: Sriracha mayo remoulade
1/4 cup mayonnaise (I used vegan mayonnaise!)
1tbsp Sriracha hot sauce
Dash of garlic powder
Whisk together the eggs and milk in a small bowl.
Combine the flour, cornmeal, breadcrumbs, and spices in another small dish.
Fill a pan to 1/4 inch depth with frying oil. Bring to medium heat.
Dip each tomato slice in the egg mix, then the flour mix, then drop into the pan.
Cook until light brown. Remove and place on paper towel.
Dipping sauce: Combine all ingredients!
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