Doug's Recipe Page: Fried Green Tomatoes

While most of us are waiting for tomatoes to ripen on the vine, others are rejoicing when they can pick them green.

Green Tomatoes, sliced, dusted with cornmeal and pan fried, are a much anticipated summer treat for lots of folks, especially those with roots in the South.

If you've never made fried green tomatoes before, here is a recipe to get you started.

Ingredients:

3 lbs. green tomatoes (about 6 to 8 medium)
3 large eggs, beaten
3/4 cup whole milk
3 cups peanut oil
3 batches all-purpose Fry Dredge
Kosher salt, if needed
Lemon juice, if needed

Preparation:

Cut out the stem ends from the tomatoes and slice them 1/4-inch thick with a serrated tomato or bread knife; reserve. Whisk the eggs and milk together in a broad, shallow bowl.
Pour the oil into a 12-inch skillet and heat over medium-high heat until the temperature on a candy thermometer reads 365 degrees. (If using a different size skillet or pan, fill with oil to a depth of 1/3 inch.)
Heat the oven to 225 degrees. Set a cooling rack on a cookie sheet and place on the top rack of the oven.

Spread the dredge on a large plate or pie pan or in a small, shallow baking pan. Taste the tomatoes. They should have a bright tartness like citrus fruit. If they don't, sprinkle the slices with salt and lemon juice. Then press 1 tomato slice into the dredge, once on each side, shaking any excess loose. Dunk in the egg mixture, then dredge the slice on both sides again. Shake off any excess and place the slice on a clean plate. Repeat with more slices until you've dredged enough for a batch (3 or 4 slices). With a spatula, transfer the first batch of slices to the oil.

Note: Try adding bit of Homemade Buttermilk Ranch Dressing for topping as the perfect extra touch.