Most of us are in love with the movie Fried Green Tomatoes… ever had ’em? It’s definitely a southern delicacy that’s served along a side or as an appetizer, or my favorite, in a salad! If you’re already going to add tomatoes to the salad, why not jazz ’em up a bit!
I firmly believe that green tomatoes were created for this reason and this reason only: to be fried! The batter in this recipe is done in double to ensure a crispy exterior. I’ve seen people create a batter, and though it works, I like this approach of double-dipping. Since tomatoes are pretty wet, dredging them in flour first creates a barrier from the exterior getting soggy. On top of that, place them in the freezer before frying. This trick will double ensure crunchy Fried Green Tomatoes.
These are southern, but more specifically, cajun spiced! Slap Ya Mama is my favorite cajun seasoning. The name just says it all! Depending on your spicey barometer, the seasoning gives these tomatoes a well-deserved kick. The dippin’ sauce is light with the lemon zest but has a bit of a punch from the garlic and hot sauce. It’s a super-easy way to make aioli without using eggs.
If serving over a salad, we’re not just friends, we’re soulmates! Serve over a bed of arugula (spicey and amazing!), along with avocado slices, walnuts, and shaved parmesan. Need a dressing? No problem, friend! Dollop some of the dippin’ sauce along with a drizzle of olive oil. I can’t think of a better way to consume some greens. Enjoy with a Grapefruit Ranch Water! Cheers!
Cajun Spiced Fried Green Tomatoes With Dippin' Sauce
Fried Green Tomatoes
- 3-4 Green Tomatoes
- 1 Egg, beaten
- ¼ cup Heavy cream
- 1 cup Panko breadcrumbs
- 1 cup All-purpose Flour
- 1 tbsp Cayenne pepper or Cajun Spice (e.g. Slap Ya Mama)
- 1 tsp Garlic Powder
- 2 cups Vegetable Oil or Grapeseed Oil
- Kosher Salt
- Flakey Salt (optional)
- 1 cup Sour Cream
- Hot Sauce (few dallops depending on your sice level)
- 1 Lemon, zest
- 1 Garlic Clove, grated
- ¼ tsp Cayenne pepper or Cajun Spice (e.g. Slap Ya Mama)
- Kosher salt, pinch
- Slice the green tomates to 1 ½ inch thick. Too thin would be difficult to fry without falling apart. Depending on the size of the tomatoes, you can get 4 thick slices.
- Prepare the dipping station by adding all-purpose flour to a bowl with a generous pinch of salt (about ½ tbsp), ½ to 1 tbsp cajun spices (e.g. Slap Ya Mama), and 1 tbsp of garlic powder. Use less cajun spice if that level is too much. Cayenne can also be substitued if you don't have cajun spices on hand.
- In another bowl, crack an egg, add the heavy cream, pinch of salt, and a few dollops of hot sauce, and wisk until are combined. Lastly, add panko breadcrumbs into another bowl. I like adding a small pinch of cajun spice again!
- For assembling, dredge the tomato slice into the flour mixture on both sides. Then coat with the egg-cream mixture, return to the flour mixture, and then again in the egg mixture. Lastly, dip slice into the panko breadcrumb mixture until all sides are covered.
- Place the covered tomatoes on a cooling rack with a baking sheet underneath to catch the bits. Once done, place them in the freezer for 10 minutes. This cooling process tightens the exterior for a phenomical fry up. While the tomatoes are in the freezer, pour the oil into a castiron or non-stick skillet under medium-low heat. Also, you can start making the dippin' sauce while the tomatoes are in the freezer! (instructions below)
- Remove the tomatoes from the freezer, and carefully place about 4-5 spaced tomatoe slices in the heated oil. They will cook at a good speed as long as the oil continues to be cooked under medium-low heat. Using thongs, flip them over after 2-3 minutes. Because placed in the freezer, it won't stick to the pan!
- Place the crispy tomatoes on the same cooing rack, and if you have some on hand, sprinkle some salt flakes.
- Serve the fried tomatoes with the dippin' sauce.
- NOTE: I love eating these tomatoes over a bed of arugula, along with some walnuts, shaved parmesan, and avocado slices. Dollup the dippin' sauce on top along with a little drizzle of olive oil. It's unbeliable!
- In a medium bowl, add the sour cream, cajun spice, a few dollups of hot sauce, and a pinch of salt. Zest an entire lemon, and one clove of garlic. Mix untill all are combined. This is an easier way to make aioli sauce!