Last Saturday was our last CSA pick up for the season. We added to our stock pile of potatoes, onions, and butternut squash, along with some greens and a bunch of green tomatoes.

Normally I would have let these sit and ripen, but one night while I was in Salt Lake, Katherine ordered fried green tomatoes for our table.  I loved them so much, I knew what I would have to make with these.

I served ours with a buttermilk dip, but a fresh made marinara would be great too.

fried green tomatoes

5 small green tomatoes

3 eggs

1/2 cup milk

1 1/2 cup flour

1/4 cup cornmeal

1/2 cup panko

1 teaspoon paprika

salt and pepper

oil for frying

Cut stem out of tomatoes and slice into 1/4 inch thick slices, set aside.

In a shallow dish, whisk together the eggs and milk, set aside.

In another shallow dish, mix flour, cornmeal, panko, paprika, salt, and pepper.

Dredge the tomato slices in the flour mixture, then the milk, then again in the flour mixture.  Place the slices in a single layer on a plate until you are ready to fry them.

Pour 1/4" to 1/2" of oil into frying pan and heat to 370 degrees and add tomatoes in a single layer.  You will probably have to cook them in two batches.  Cook for 2 minutes on one side, then flip and cook for another 2 minutes.  Remove from pan to drain on paper towel lined platter for a couple of minutes then serve.

buttermilk dipping sauce

1/2 cup buttermilk

1/3 cup sour cream

juice of 1/2 lime (and some zest if you like)

2 Tablespoons olive oil

1 teaspoon honey

2 Tablespoons chopped parsley

1 Tablespoon chopped chives

salt

Just whisk all of these together and pour into a serving dish.  If you would like it to be thicker, use less buttermilk and more sour cream.