TOMATOES****Southern Fried Green Tomatoes

By Unblond1

This was very good however, it made a huge amount (I had three medium to large green tomatoes from Andria's garden) and we really only need one tomato between the two of us. Adjust other ingredients accordingly. I liked the sauce very much but Danny didn't even bother with it so it's up to you.

Ingredients

• Yogurt Dressing:
• 4 SERVINGS
• 2 large green tomatoes
• 1 egg
• 1/2 cup butter milk
• 1 tsp. minced garlic
• 1/2 cup all-purpose flour
• 1/4 cup fine cornmeal
• 1/2 cup panko
• 1 teaspoons coarse kosher salt
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon chili powder or paprika
• 1/16 teaspoon cayenne pepper
• vegetable or peanut oil for frying
• 1/3 cup Greek Yogurt
• 1 tablespoons fresh Dill (roughly chopped)
• 1 tablespoon minced chives
• Juice and zest of 1/2 Lemon
• 2 tablespoons milk or buttermilk
• Salt and freshly Ground Pepper to taste

Details

Adapted from allrecipes.com

Preparation

Step 1

* Slice tomatoes 1/4 inch thick. Discard the ends.

* Whisk eggs and milk together in a medium-size bowl. Mix flour and cornmeal with cayenne and chili powder, salt and pepper and put in a zip-lock bag or on a plate. Put panko 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 vegetable oil (1/2 inch deep) 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. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels and keep warm in a low oven, if needed.

* Meanwhile, combine dressing ingredients, adding milk or buttermilk until mixture is the texture of ranch dressing, and set aside in the fridge until serving time.