Hands down, one of my favorite appetizers has to be the simple, satisfying and crunchy, Fried Green Tomatoes. If ever on a menu, this will be what I order and admittedly, judge them off of.
This recipe is southern in origin, and please tell me you love the namesake movie ‘Fried Green Tomatoes (if never seen, run to your tv now), as you WILL enjoy both. Given it’s long-lasting delicious popularity, is almost unthinkable to skip over such a regional treat. As I mentioned, this can be eaten as a side, drizzled in ranch, or added to a BLT, burger or into a hearty salad, as you’ll find below. Simply scrumptious.
The Starting Lineup
Fried Green Tomatoes
- 4 green tomatoes, sliced 1/4″ thick
- 2 1/4 cup buttermilk
- 5 dashes hot sauce
- 1 1/2 tsp kosher salt
- 1/2 tsp smoked paprika
- 1/2 tsp cracked black pepper
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 1/2 cup canola oil
Salad
- 6 cups spring mix
- 4 strips bacon, cooked and chopped
- 1 cup corn
- 1/2 cup red bell pepper, chopped
- 1/4 cup green onion, sliced
- 2 oz goat cheese, crumbled
- Buttermilk ranch dressing, homemade best
- Hot sauce, if desired
In a small mixing bowl, combine the buttermilk and hot sauce. Add tomato slices and allow to soak for 20 minutes.
Add oil to a skillet over medium-high heat. In a shallow dish, mix together flour, cornmeal, smoked paprika, salt & pepper. Once the oil is hot, remove the tomatoes from the buttermilk, shaking off the excess liquid, and dredge each slice liberally in the flour mixture. Fry for about 2 minutes per side, not to overcrowd the pan.
While frying, toss together the salad. Top the salad with the freshly fried tomatoes and a drizzle of ranch and hot sauce. Enjoy!
Railroad Wife 