A true southern classic that’s really easy to make at home! If you grow your own tomatoes you know how productive those little plats can be. This will help you enjoy the bounty from your garden while you wait for the big ones to ripen up!
Ingredients:
3-4 lbs green tomatoes
2-Cups Bread Crumbs
2 Cups AP Flour
3 Eggs beaten well
Canola Oil
Salt & Pepper to taste
Dipping Sauce (see below)
Directions:
Wash and dry tomatoes and set aside
Season flour in a bowl
Season Eggs in a bowl
Put breadcrumbs in a bowl
Heat canola oil to ~400-degrees in a deep (heavy) pot o skillet
Slice tomatoes, dredge in flour and set aside
Once all of the tomatoes are coated in flour dip in egg and dredge in breadcrumbs
Fry in small batches until golden brown and drain on a cookie sheet layered with paper towels
Dipping Sauce:
1-part Prepared horseradish
3-parts Mayo
Hot sauce to taste
Salt/pepper to taste
Blend all ingredients and keep chilled until tomatoes are ready to eat.