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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fried Green Tomatoes Recipe

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This recipe for Fried Green Tomatoes is from Minga's Offspring, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2arge green tomatoes
1/4 c. flour
1/4 c. Panko bread crumbs
2 eggs
1/2 c. olive oil
2 T. Goat cheese, crumbled
1/2 c. Ranch dressing
1 T. Sriracha sauce
Directions:
Directions:
Slice each tomato into medium-thick slices.
Crack eggs into a shallow bowl and scramble with a fork.
Add flour to a second shallow bowl and Panko breadcrumbs to a third.
Dredge tomato slices in flour, then egg, and finally, Panko. Set each slice aside on a paper towel or plate. Place a cast iron skillet or saute pan on medium-high heat, and add olive oil until entire bottom of the pan is covered. Drop a small amount of Panko breadcrumbs into the mixture until it bubbles.
Add tomatoes to the skillet or saute pan. Depending on the pan size, you may need to fry in two batches. (Tomatoes should not overlap.)
Cooke each tomato slice for approximately 2 minutes or until golden brown, then flip and repeat.
Once tomato slices are golden brown on both sides, remove from oil with a wire spatula and place on a paper towel-lined plate.

In medium bowl, combine Ranch dressing and Sriracha sauce. Set aside.
Serve tomato slices on a bed of hand-chopped romaine leaves.
Drizzle Ranch mixture over tomatoes and sprinkle goat cheese crumbles.

Enjoy!!
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
From "expertgriller.com", inspired by Longhorn Steakhouse's Summer Peak Seasons Menu. I alter the recipe by dipping my tomato slices in buttermilk, then flour, then egg, then Panko. Either way is very good.

 

 

 

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