Fried Green Tomato Salad with Sweet Chili Dressing

Though spring is taking way too long to get here, we thought we’d tee up this spicy/sweet Southern treat for you so that you’ll be ready when the unparalleled Ripley tomatoes finally appear at your local farmers market. This is a great spin on classic FGT, and any self-respecting Southern lady simply must know how to fry one.

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On a related note, I would be remiss if I did not include a quote from the movie of the same name that Dunny so expertly worked into an e-mail the other day: “If you haven’t got anything nice to say about anybody, come sit next to me.” Ouiser Boudreaux (and for that matter Sara Dunigan), you are a woman after my own heart.

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Fried Green Tomatoes

3 green tomatoes

1/2 cup AP flour, seasoned with salt and pepper

1/4 milk

2 beaten eggs

1/2 cup panko breadcrumbs

1/3 vegetable oil

1 tsp pf salt

1/4 tsp black pepper

large pinch of chili powder

mixed greens for salad
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1. Cut unpeeled tomatoes into 1/2 inch slices. Season both side with salt, pepper and chili powder and let sit while you prepare dressing.
2. Make dressing and prep the the breading bowls. You will need 3 bowls with the following:
   1. seasoned flour
   2. milk and eggs mixed and
   3. panko
3. Heat a large skillet with oil over medium high heat.
4. Dip tomato slices in flour, then egg/milk mixture, then panko.
5. Fry slices in skillet 3-5 minutes on each side until golden brown. Dress and serve on top of salad greens.

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Sweet Chili Dressing

2 tbl bottled sweet chili sauce (The Chef likes Mae Ploy)

2 tbl ketchup

2 tsp olive oil

1 tsp sesame oil

2 tbl sugar

2 tbl water

2 tbl lime juice

2 tsp chopped cilantro leaves
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1. Mix all ingredients together and dress those ‘maters.

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