Fried Green Tomatoes with Corn Relish and Ranch

Chef Linda

Yield: Serves 4 as an appetizer or side

Ingredients

4 medium green, firm tomatoes, sliced very thin
1 to 2 cups whole milk
6 Tablespoons fine grind corn meal (I use Quaker White Corn Meal)
2 Tablespoons flour
Salt to taste
Pepper to taste
Oil for frying
Ranch dressing for dipping
Corn Relish (I used Aunt Nellie's)

Directions:

Soak the sliced tomatoes in milk for an hour in the refrigerator. After the soaking period, do not drain the milk off.

Combine corn meal and flour on a shallow plate. Heat oil in a skillet to medium hot. Shake excess milk off of the tomato slice leaving enough to hold the breading. Dredge the tomato in the meal combination. Place the coated tomato carefully in the hot oil. Fry for a couple of minutes on each side until meal turns golden brown. Drain on a paper towel to absorb excess oil. Season with salt and pepper, liberally!

Plate fried tomatoes down the center of a plate with ranch on one side and relish on the other.

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