Fried Green Tomatoes

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When I think of my top 10 favorite foods my Grandma Lily made, Fried Green Tomatoes fall on that list without hesitation. Making and eating these bring back such fond memories.

Every summer she would get green tomatoes from her friend, Mrs. Henry’s, garden (along with plenty of okra and collard greens, of course), and fry them as a side for breakfast or dinner. The zesty cajun sauce is great when making fried green tomatoes as an appetizer or serving with dinner (or a BLT)

The tartness from a green tomato paired with a well-seasoned cornmeal crust is a flavor and texture explosion! This recipe is excellent for end-of-the-year tomatoes that are not ripe right before pruning back your tomato plants. I tend to be impatient and just pull tomatoes off the vine all season.

Perfect Breakfast Combination:

• The Perfect Pancake

• Candied Bacon

• Fried Green Tomatoes

Trust me!

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Fried Green Tomatoes

The tartness from a green tomato paired with a well-seasoned cornmeal crust is a flavor and texture explosion! This recipe is excellent for end-of-the-year tomatoes that are not ripe right before pruning back your tomato plants.

Ingredients

Fried Green Tomatoes

• 2 large green tomatoes, sliced about ¼ inch thick
• 1 c cornmeal
• ½ c all-purpose flour
• 2 tbsp corn starch
• 1 tbsp FoodLoveTog Young Bae Seasoning (or another cajun seasoning blend)
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1 large egg
• 1 tbsp milk or buttermilk
• 1 tsp hot pepper sauce (optional)
• 1/2 c canola oil (vegetable will work also)

Creamy Cajun Sauce

• 1 cup mayo
• 2 tbsp stone-ground mustard
• 1 tbsp apple cider vinegar
• 1 tsp granulated garlic
• 1 tsp Cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, minced

Instructions

1. Begin by mixing all ingredients for the sauce in a small bowl and set aside.
2. In a large skillet, preheat oil to medium heat. Beat egg, milk, and hot sauce in a shallow bowl. Combine flour, cornmeal, Cajun seasoning, garlic powder, paprika, salt, and cornstarch in another shallow bowl or plate.
3. Lay tomato slices on a cutting board and season both sides with salt. Pass tomato slices through the egg being sure to cover both sides. Let any excess egg drip from the tomato. Dredge egg-washed tomato through seasoned flour being sure to coat both sides. Shake off any excess flour and carefully place it in a heated skillet. DO NOT MOVE THE TOMATOES! Let the tomatoes cook for approx. 3 minutes before flipping. The tomato should be golden brown. Cook the other side for approx. 2 minutes. Remove from oil and let drain on a paper towel. Repeat until all tomatoes are cooked.
4. While the tomatoes are cooking, combine sauce ingredients in a small bowl and stir until combined.
5. Serve tomatoes hot out of the oil, alongside smoked paprika sauce, and enjoy!

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