Spicy Fried Green Tomatoes with Cajun Ranch Dipping Sauce
Fried green tomatoes are a southern favorite and this spicy take on the classic dish is sure to be a crowd pleaser!
I like to grow my own tomatoes for this recipe for maximum freshness and flavor.
- 5 large green tomatoes, (or 5-7 medium or 7-10 small variety used here)
- 1 large egg
- 1 cup milk
- 3 tablespoons hot sauce
- 11/2 cups all purpose flour
- 1 cup self rising cornmeal mix
- vegetable oil
- 2 teaspoons cayenne pepper
- 2 teaspoons garlic powder
- Rinse and cut the tomatoes about 1/2 inch thick discarding tops and bottoms generously season both sides with salt and pepper
- Prepare 2 plates, in the first plate sprinkle 1/2 cup of flour. In the second pour 1 cup flour and 1 cup cornmeal mix with 2 teaspoons cayenne pepper and 2 teaspoons garlic powder and mix together. In a shallow pan ( i used a pie dish) mix together the egg, 1 cup milk and 3 tablespoons hot sauce.
- Take sliced tomatoes one at a time and dip first in the flour just enough to lightly coat both sides. Next, dip in the egg mixture. Once they are thoroughly coated in the egg mixture, dip them into the flour and cornmeal mixture and set to the side. repeat with the remaining tomato slices.
- Pour vegetable oil into frying pan until about 1/2 inch deep and heat on stove medium-high heat approx 350 degrees. The oil is hot enough when if you sprinkle a drop of water into oil it sizzles.
- One at a time, using a pair of tongs, lightly place breaded tomatoes into hot oil. They should cook about 2 to 3 minutes per side depending on how high the heat is. If tomatoes burn quickly, turn down heat. Cook until they are golden brown on both sides then transfer to a paper towel to get off any excess oil. Repeat with remaining tomatoes.
- for the cajun ranch dipping sauce: Mix 1 cup ranch dressing with 3 tablespoons cajun seasoning
Dip and enjoy! This can be served as an appetizer or a side dish.