The summer of 2017 was not the greatest for the ripening of tomatoes. August was chilly and overcast, and my dreams of making absurd amounts of pasta sauce to can and give as Christmas gifts remains just that- a dream. But for several months I have had a wonderful supply of something maybe even better... green tomatoes. Every time I have people over, I fry up a batch of these, and everyone is impressed. I came upon the recipe several years ago when I had a southern themed dinner party, and I had not a clue how to make fried green tomatoes. I had green tomatoes (I am sure this happened, though looking back I really can't figure out how I got my hands on the unripe fruit), an understanding of how to bread and fry things (thanks mom!), egg, oil and multigrain pancake mix. The tomatoes were an afterthought in a meal focused primarily on the beautiful pulled pork I had just learned to perfect, but the tomatoes ended up being a standout of the meal. When my friend Cat asked "these are fantastic- what makes them sweet? I have never had fried green tomatoes like these before." I accidentally created a new way to bread and fry the green tomatoes- and it really is delicious. The slightly sweet and deliciously crisped coating of the multigrain pancake mix contrasts wonderfully with the tart fruit and is so simple to make. I also decided to find a great go-to ranch dressing recipe to accompany the tomatoes, and found one so simple and versatile, I will be using it for years to come.
Fried Green Tomatoes