FRIED GREEN TOMATOES

Eric loves fried green tomatoes, and since he was here last week and we found green tomatoes at Lou's farm stand in Luling, it was a no-brainer that we were going to make them.  Most recipes we had made in the past didn't keep the breading on them when fried, so we were thrilled with this one we found on-line.  Eric made them twice while he was here, and both times they were perfect and delicious.  I had made a mustard sauce a couple days before, and we enjoyed dipping them in it.  However, the Jalapeño Ranch Dip (also on the blog) was our favorite dipping sauce.  If you can find some green tomatoes, these are definitely worth making!

3 large, firm (unripe) green tomatoes

kosher salt

3/4 c all-purpose flour

1-1/2 t. kosher salt

1/2 t. smoked paprika

1/4 t. garlic powder

1/4 t. onion powder

1/4 t. black pepper

1/2 c. buttermilk

1 lg egg white

1/2 t. hot sauce (such as Texas Pete's)

1/2 c. panko bread crumbs

1/3 c. cornmeal

1-1/2 c. vegetable oil, for frying

Using a serrated knife, slice tomatoes in 3/8" thick slices.  Sprinkle both sides with salt and let stand for 30 minutes to draw out the moisture.  This helps the breading stick better.  Gently pat dry with paper towels.

Set up the breading station with 3 separate shallow dishes.

1st dish: Whisk together flour with all 5 spices.

2nd dish:  Whisk together buttermilk, egg white, and hot sauce.

3rd dish:  Combine panko and cornmeal.

Fit a wire rack inside a rimmed baking sheet lined with paper towels.  Dip each tomato slice in the flour mixture and shake off excess.  Next dip in the buttermilk mixture and finally the cornmeal mixture, pressing gently to adhere.  Place the breaded tomato slices on the rack in a single layer and let sit while you heat up the oil.  This allows tine for the breading to set.

In a large cast iron skillet warm oil over medium-high heat until it reaches 350 degrees and shimmering.  The oil should sizzle immediately if you sprinkle water into it. Starting with the tomatoes you breaded first, carefully add 4-5 slices to the hot skillet, taking care not to over-crowd them.  Fry until golden-brown, 3-5 minutes per side, regulating the heat if the oil gets too hot.  Transfer the fried tomatoes to a paper towel-lied plate to drain.  Fry the remaining slices and serve immediately with a dipping sauce.