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Fried Green Tomatoes with Buttermilk Feta Dressing

Developed by Greg Strahm, The Silver Chef

Serves:
4
Prep Time:
20 minutes
Cook Time:
10 minutes
Who says you need to wait for tomatoes to get ripe before eating them. Growing up in Ohio fried green tomato sandwiches were as much a staple as the BLT. I learned how to make fried green tomatoes from my grandmother and over the years have adapted her recipe to make it my own. I always keep a container of bacon drippings in the refrigerator because I use it to fry the tomatoes. To make this dish gluten free substitute regular flour with gluten free flour and gluten free Panko crumbs. No one will be the wiser.
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Ingredients:

  • FRIED GREEN TOMATOES:
  • 4 pieces:
    bacon, fried crisp and crumbled
  • 3:
    medium green tomatoes, cut into 1/2-inch thick slices
  • salt and freshly ground black pepper, to taste
  • 1 cup:
    flour
  • 1 cup:
    panko crumbs
  • 1 cup:
    cornmeal
  • 2:
    large eggs, beaten
  • vegetable oil, for frying
  • BUTTERMILK FETA DRESSING:
  • 1/3 cup:
    mayonnaise
  • 1/3 cup:
    buttermilk
  • 2 tablespoons:
    bacon drippings
  • 1/4 teaspoon:
    cayenne pepper
  • 1/3 cup:
    greek yogurt
  • 1 tablespoon:
    lemon juice
  • 2 tablespoons:
    fresh dill, chopped
  • 1/2 cup:
    feta cheese, crumbled for dressing
  • 1/2 cup:
    feta cheese
  • salt and freshly ground black pepper, to taste

Directions:

  • FRIED GREEN TOMATOES:

  • 1:

    Cook bacon in a pan until crisp. Remove from skillet and crumble. Set it aside. Leave the bacon grease in the pan.

  • 2:

    Place flour in a shallow dish. Combine cornmeal, panko bread crumbs, and salt and pepper to taste in a second dish.

  • 3:

    Place eggs in a medium bowl and add about 1 tablespoon of buttermilk. Whisk well.

  • 4:

    Dredge tomato slices in flour, dip in egg mixture, and coat well in cornmeal and Panko mixture.

  • 5:

    Add enough vegetable oil to the pan with the bacon grease to make about 1/2-inch. Heat oil over medium-high heat then add no more than 4 tomato slices.

  • 6:

    Cook for about 3 minutes per side or until golden brown. Place on a paper towel-lined plate and sprinkle with a little salt.

  • 7:

    Serve topped with Buttermilk-Feta Dressing, crumbled bacon, and crumbled feta.

  • 8:

    Dip each stuffed artichoke bottom into the melted butter and roll in Parmesan panko mixture.

  • BUTTERMILK FETA DRESSING:

  • 1:

    In a medium glass bowl combine dressing ingredients together reserving 1/4 cup of the feta cheese for garnish. Refrigerate until needed.