The season for Fried Green Tomatoes

[scarletNcream]

Here's a recipe I wait all year for. Be warned, you might not have any tomatoes left to ripen after this.

 

Fried Green Tomatoes with Vadalia onion relish:

* 3 or 4 large firm green tomatoes

* Salt

* 2 cups vegetable or peanut oil, for deep-frying

* 1 cup buttermilk

* 2 cups self-rising flour*

* Freshly ground black pepper

 

Vidalia Onion Relish:

 

* 2 white onions, diced

* 1/2 cup mayonnaise

* 1/2 cup rice wine vinegar

* 2 tablespoons brown sugar

* 2 tablespoons chopped chives

 

Directions

 

Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the water out of the tomatoes, approximately 30 minutes.

 

In a skillet, heat the oil for deep-frying over medium-high heat.

 

Dip the tomatoes into buttermilk, then dredge them into flour with a dash of pepper. Deep-fry until golden brown. Keep warm.

 

For the Vidalia Onion Relish:

 

Mix all ingredients together in a bowl. Cover with plastic wrap and let marinate for a few hours.

 

*You can substitute all purpose flour and aprox. 2 tbls of cornstarch for the self rising, just mix well. The cornstarch will make the flour puff up.

[Roxy15]

I haven't made this..just thought you may want to try it.

 

Fried Green Tomatoes With Bacon Ranch Dip:

 

5 Slices Bacon

1/4 Cup Mayonnaise

1/4 Cup Sour Cream

1/2 Tsp. Granulated Garlic

1 Tsp. Dill Weed

1-1/2 Tsp. White Wine Vinegar

Kosher Salt & Fresh Cracked Black Pepper

2 Medium Green Tomatoes, Sliced 1/4-in. Thick

1/2 Cup All-Purpose Flour

2 Eggs, Beaten

1/2 Cup Yellow Cornmeal

 

In a skillet, fry bacon until crispy. Transfer to paper towels. Reserve pan drippings. Allow bacon to cool and then crumble. To ensure the drippings dont get too hot remove pan from heat while you prepare the dip.

 

In a bowl combine mayonnaise, sour cream, granulated garlic, dill weed and vinegar. Stir in crumbled bacon. Season to taste with salt and pepper.

 

Cover and refrigerate while you prepare the tomatoes.

 

Season both sides of sliced tomatoes with salt and pepper.

 

Dredge each slice in flour, shake of excess. Next, dip in egg and then press into corn meal to coat completely.

 

Return bacon pan to medium heat. Once hot, fry the tomatoes until browned, about 3 minutes per side. (Note: You may need to do this in batches.) Transfer to a cooling rack on top of a cookie sheet. Sprinkle with salt.

 

Place tomatoes on a serving platter.

 

Serve hot with Bacon Ranch Dressing for dipping.