Nothing says summer in the south like fried green tomatoes! This is not the ordinary green tomato but oh my goodness these are delicious!!!
2 green tomatoes, sliced in 1/4" thick slices (disregard the ends)
1/2 cup flour or cornmeal
1 egg slightly beaten
1 tbsp buttermilk
1/2 cup panko breadcrumbs
1 tsp house seasoning (full recipe under sauces/dip)
1 quart oil for frying (best oils - canola, corn, peanut, or vegetable)
Wash and slice the tomatoes and set aside. Sprinkle with house seasoning and set aside for 15-20 minutes. In a separate bowl, mix together the egg (beaten) and buttermilk. In another bowl, mix the dry ingredients (flour and breadcrumbs) together.
Place the oil into a pan and heat until the temperature reaches 325 degrees.
In small batches (normally 3-4 slices), dip the green tomatoes in the egg mixture and shake off any excess. Dredge the tomato slices in the dry ingredients. Place the tomatoes in the hot oil and fry for about 2 minutes per side. The tomatoes are done when a fork can be inserted easily. Transfer the tomatoes onto a cooling rack and sprinkle with a little salt.
Serve warm alone or with the spicy ranch dressing (recipe can be found under sauces/dip).
Working in batches, carefully place the breaded tomatoes into the hot oil. Fry until golden brown and crispy, about 30 seconds per side. Transfer to the cooling rack and sprinkle each slice generously with more salt.
For the dipping sauce: Put the mayonnaise in a bowl, add the hot peppers and pepper juice, paprika, sugar and salt and stir to combine. Serve the fried tomatoes immediately with the dipping sauce on the side.