Fried Green Tomatoes

 Have you ever tried fried green tomatoes? 

     The first time I tried green tomatoes I was living with my youngest daughter in Chattanooga, TN. She was in college and working at Easy's Bistro. The restaurant was brand new and my daughter was part of the opening crew. She started talking to me about the great food they served and Chef Eric Neil the creator. One day she invited me to have dinner there with her. I was very excited to try the food she kept talking about every day. To my surprise one of the appetizers she selected was fried green tomatoes and they were delightful. 
                     
      The second time I tried them was a few months ago when I visited Disney world for my grandson's birthday. My Son-in-law took us to a restaurant in downtown Disney called Homecoming. I was so pleased when I look at the menu and I read that they had 'Fried green tomatoes' as an appetizer. These were different than the first ones I had tried but the combination of flavors and textures was incredible! 

         Following my second taste of fried green tomatoes I started thinking about making my own version for my family. After some research I started writing and testing  in my kitchen different combinations of flavors and textures. My family chose  this one as their favorite. 
Ingredients:

2 large green tomatoes, 1/4 inch slices
salt and ground black pepper to taste

 2 eggs  
3 tablespoon of whole milk

 1 cup all-purpose flour
1/2 cup fine cornmeal
1 1/2 cup Panko bread crumbs
1/2 teaspoon sea salt 
1/2 teaspoon sweet paprika
For the sauce:

1/2 cup organic mayonnaise 
 1/4 cup sour cream
1 tablespoon freshly squeeze lemon juice
1/4 teaspoon cayenne  pepper
1 tablespoon organic ketchup or more to taste
For the Garnish:

 1/4 cup diced prosciutto

 To make the sauce combine all the ingredients in a small ceramic or glass bowl, cover and transfer to the refrigerator until needed.

 To make the green tomatoes: 

Season the green tomatoes with salt and pepper on both sides and transfer to a wire rack to drain some of the water from the tomatoes.

 Combine the cornmeal, panko bread crumbs, salt and paprika into a large plate.

Mix the egg and milk together in a shallow dish.

Place the all-purpose flour in a large plate.

  One at a time dredge the tomato slices into the all-purpose  flour. Dig in the egg mixture and then into the breadcrumbs mixture and press lightly.

 As you go arrange the tomatoes in a single layer on a baking sheet, cover with plastic wrap and transfer to the freezer until you are ready to fry then.

 Heat the oil in a medium skillet over medium heat. Add the tomatoes 4 pieces at a time. Fry for 2 minute per side or until the tomatoes are crisp and golden brown. Drain over paper towels.

Transfer to a serving dish and garnish with diced prosciutto and the sauce.
Note:

    When testing the recipes, I discovered that the flavor of the tomatoes when they begin to ripen is more fruity than the very green ones.  We liked the flavor of those tomatoes better. 

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