Fried Green Tomatoes with Buttermilk Sauce

The tomatoes are going crazy!  I've slowly been trimming back the unnecessary branches on both the plants and hoping more of my giant green beauties will start to blush.

Our four butternut squash are slowly growing.  I'm keeping a constant eye on these guys, making sure no slugs eat them up!

And in the spirit of tomatoes, very green tomatoes that broke off the plants, I'm making fried green tomatoes for dinner.

Some parmesan, paprika, and panko crumbs for coating the slices.

Hot oil in a pan for frying (I don't have a deep fryer...sigh...).

The finished product looked nice and tanned.  And with the buttermilk dressing?  Ah-mazing.  And this is coming from a gal who would rather eat dirt than a tomato.

Fried Green Tomatoes with Buttermilk Sauce, courtesy of the Neelys

Oil

4 green tomatoes, cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
3/4 c. all-purpose flour
1 Tbsp garlic powder
4 eggs
2 Tbsp milk
1 1/2 c. panko bread crumbs
Pinch cayenne pepper
Pinch paprika
Buttermilk Dipping Sauce, recipe follows

In a deep-fryer, preheat oil to 350 degrees F.  Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:

Buttermilk Dipping Sauce:
1 c. apple cider
1 Tbsp brown sugar
3/4 c. buttermilk
3/4 c. mayonnaise
2 Tbsp BBQ sauce
1 lime, juiced
4 scallions, sliced thin
Kosher salt and freshly ground black pepper

In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.

In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.