July 18, 2013

Fried Green Tomato Salad

Anything breaded and fried (in this case, just pan-fried) usually tastes amazing. These fried green tomatoes are no exception. The original recipe said to fry them in a half inch of oil, but I find that just a generous coating of oil is good enough to get a crunchy crust and to soften the inside. Also warm, breaded tomatoes over salad is the perfect combination.

Fried Green Tomato Salad

2 large green tomatoes
1 egg
1/4 cup of milk
1/2 cup all-purpose flour
1/4 cup cornmeal
1/4 cup breadcrumbs
1 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 Tbsp olive oil
lettuce, washed and chopped
cucumbers, peeled and sliced
blue cheese or ranch salad dressing

Slice tomatoes 1/2 inch thick. Discard the ends. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. In a large skillet, pour olive oil and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels. Serve Fried Green Tomatoes over a bed of lettuce and cucumbers with blue cheese or ranch dressing.

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