The tomatoes in our garden are still green with a few starting to turn red. Now is the time to make a piping hot batch of fried green tomatoes. Enjoy this with any dipping sauce you like. I prefer ranch dressing.
4 green tomatoes, cut into 1/4-inch rings (or thinner if you like)
freshly ground black pepper
3/4 cup all-purpose flour
1 tablespoon garlic powder
2 tablespoons milk
1 1/2 cups panko bread crumbs
Pinch of cayenne pepper
Pinch of paprika
In a deep-fryer, preheat oil to 350 degrees F.
Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and enjoy.
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