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Fried Green Tomatoes With Sriracha Dipping Sauce

When your garden gives you green tomatoes, fry ’em up! This classic summer recipe is a delicious way to use up those garden tomatoes that just won’t budge. Enjoy them as an appetizer, at your cookout, or anytime – they could very well be the perfect summer snack!

Fried Green Tomatoes

3 medium firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 eggs, beaten
2/3 cup cornmeal
Vegetable oil for frying

Cut tomatoes into 1/4-inch thick slices and sprinkle slices with salt and pepper. Place flour, milk, eggs, and cornmeal in separate dishes. To a cast iron skillet, add about 1/4″ to 1/2 inch of oil, and heat on medium-high heat. Dredge each tomato slice in milk, flour, eggs, and then the cornmeal, in that order. Fry a few of the coated tomatoes at a time until golden brown, careful not to overcook. Season with salt and pepper to taste, and serve warm with Sriracha mayo for dipping.

Sriracha Mayo Dipping Sauce

1/3 cup mayonnaise
1 tablespoon Sriracha or sambal

Combine and serve with fried green tomatoes.

Cook’s Tip: Don’t stack the fried tomatoes while they’re cooling or they’ll become soggy.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

Reading Farmers' Almanac on Tablet with Doggie

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