Southern cooking really shines during the summer months. Dinner tables are feasts...fried or sometimes boiled okra, field peas, new potatoes, sliced red tomatoes, peach cobbler...and my favorite fried green tomatoes.
Since a few people have asked me...Let me clear this up. Green tomatoes are unripe tomatoes, not a specific variety. The more unripe the better, but it's OK to use tomatoes that are just starting to turn red...they will just have a more tangy flavor.
Now your grandmother never breaded her fried green tomatoes with Panko, but even some of the best Southern cooks have traded in their traditional breading techniques for Panko. The reason being Panko makes a super crunchy coating. But if you prefer a more traditional breading check try this recipe, Fried Green Tomatoes with Guthrie's Sauce.
Fried green tomatoes taste great by themselves, without a dip. But I'm a dip person...So I want some kind of dipping sauce and I love Sriracha Ranch. I eat it on anything...from fried okra to tater tots. But if you're not into spicy food, try them with Guthrie's Sauce.
Panko Fried Green Tomatoes with Sriracha Ranch Dipping Sauce
3/4 cup all-purpose flour
3 eggs, lightly beaten
2 cups panko bread crumbs
5 green tomatoes, cut into 1/4 inch thick slices
oil for frying
Place the flour, eggs, and bread crumbs in three separate shallow bowls. Dredge the tomato slices in the flour, then the eggs, then coat in the bread crumbs. Meanwhile in a skillet or deep fryer heat the oil to 375 degrees. Fry the tomatoes for 2 to 3 minutes on each side, until golden brown. Drain on a paper towel lined plate. Season with salt and serve immediately with the Sriracha Ranch Dipping Sauce.
For the Sriracha Ranch Dipping Sauce:
Mix together 1/2 cup Ranch dressing and 2 tsp Sriracha.