So here it is…FALL! My favorite time of year! Wonderful things are happening! My nephew and his friend are doing good deeds by helping rake the elderly neighbor’s yard (without being asked), pumpkins are everywhere along with cute kiddies all dressed up for Halloween, and I can already smell the wonderful aromas of turkey and sage. Also, the leaves are turning beautiful colors, there’s a wonderful chill in the air, and oh yeah, the Cubbies just won the World Series!!!!!!!!!!!!!!!!!! How amazing!!! History was made and I was able to witness it! This is a year I will never forget!
This is also the year I tried making fried green tomatoes for the very first time. It is early in the morning, the sun wasn’t quite out yet when I was taking my furry babies out. Our solar light flashed on and when I looked I saw all these left over green cherry tomatoes. They looked so sad with no hope of ever turning a beautiful red and I thought to myself that I might as well try to make something out of them. Hmmm, green tomatoes, what to do hahaha! I knew the basics, and figured whatever is in my cupboards is what I will use. I gave it a shot, and oh boy, were they delicious! Crispy and tangy and perfect with a sour cream dipping sauce 🙂 These are a bit more time intensive because the tomatoes are so small, but they are wonderful snacks and totally worth the extra few minutes of prep. I also think instead of just a snack or appetizer to try and serve these on burgers! So, if you still have a few tomatoes clinging to life this time of year, I hope you try my recipe:)
@27 green cherry tomatoes (that’s how many I had 🙂 )
1/2 cup flour
1/2 cup Panko bread crumbs
1 cup milk ( I used 1%)
Sour cream dip:
1/4 sour cream
1 TBS lemon juice
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dried dill
1/4 garlic powder
Start with the dip by mixing all ingredients together. Cover with plastic wrap and refrigerate. Done!
Next, slice cherry tomatoes in three’s then soak in milk for about 5 minutes.
While tomatoes are soaking, fill a bowl with the flour and Panko and add a pinch of salt and pepper. Mix well.
Set aside a wire rack with paper towels underneath a baking sheet.
Coat about 5-6 tomato slices in dry mixture and set on wire rack. Repeat until finished and let tomato coating dry up to 30 minutes.
Fill a large non stick skillet about 1/4 to 1/3 way up with oil and bring to 350 degrees.
Fry the tomatoes in batches until they turn golden brown, flip and cook until brown on that side and drain on paper towels.
Serve warm with the sour cream dip.
* Please don’t forget the Fallen Officers in Des Moines and Urbandale, Iowa this week also. My prayers are with their families. Back the BLUE !