Fried Green Tomatoes With (amazing) Dipping Sauce

The Black Cat Kitchen
by The Black Cat Kitchen
6 servings
25 min

Frying food at home is not an endeavor I like to take on too often. There are about 3 things I will go through the effort of frying--morel mushrooms, pumpkin blossoms, and green tomatoes. It needs to be worth the mess and the splatter and the inevitable big clean-up. I think green tomatoes are worth it. Every now and again you can have a good batch at a southern restaurant, but they are definitely worth the time and mess to make at home.

Don't skimp on the sauce with these! It is punchy and creamy and tart and I think it complements these fried tomatoes perfectly! It would also go well I imagine with various other fried foods if you have extra.

See my tips below on frying, etc.

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Fried Green Tomatoes With (amazing) Dipping Sauce
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Fried Green Tomatoes
  • 3 medium green tomatoes
  • 1 egg
  • 1/2 C buttermilk
  • 1/2 C AP flour, divided
  • 1/2 C panko
  • 2 tsp salt
  • 1/2 tsp black pepper
  • pinch paprika
  • pinch cayenne (optional)
  • (lots) high-heat oil for frying (canola, avocado, etc).
Dipping Sauce
  • 1 C mayo
  • 1/3 C ketchup (I like chipotle)
  • 1 tsp fresh lemon juice
  • 1 tsp dill pickle juice
  • 1 tsp dijon mustard
  • 1 tsp garlic powder or 1 clove minced
  • 1 tsp Worcestershire sauce
  • salt and pepper to taste
Fried Green Tomatoes
Slice tomatoes into 1/4 inch rounds
Get your assembly line of frying ready!
Whisk egg and buttermilk together in shallow bowl
Put about 1/4 C flour onto plate
To a second plate, put remaining flour, panko, salt, pepper, and paprika-stir together
Stir together ingredients of the dipping sauce and set aside
Add your oil about 1/4 in high in the pan and bring to high heat (about 375 F).
While oil is heating, start dredging your tomatoes
First dip tomato in plain flour, then into the egg mixture, and finally into the panko/flour mix.
Begin to fry a batch when the oil is hot.
Fry for about 2 minutes per side, or until the panko breading is lightly brown. 
Remove tomatoes and set on paper towel-lined plate, salt them as they come out of the oil
Don't stack on top of each other, or they will get soggy.
  • You probably use anywhere from 1/2 C-1 C of oil when frying. You usually have to replenish the skillet and re-heat oil between batches.
  • I like to use cast iron or another heavy-duty skillet for frying.
  • Always bring the oil back up to heat between frying batches of tomatoes.
  • Don't crowd the pan when frying, assume you will have at least 3 skillets-full of frying to do.
  • Make a great sauce! Don't skip on a good sauce. If you don't have all the ingredients for mine, add what you have and taste test until you find something you like. The sauce should be a tangy contrast to the fried breading of the tomatoes.
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