Fried Green Tomatoes With Paprika Dip
At a certain point, tomatoes no longer ripen on the vine once the weather turns cold. To enjoy our harvest right till the end, we embraced a classic from the American South: slices of green (unripened) tomatoes, breaded in a corn-flour mix. These fritters make a great appetizer all on their own, but we suggest […]
Ingredients
- 1/2 cup (125 ml) mayonnaise
- 1/4 cup (60 ml) plain Greek yogurt
- 1 tsp paprika
- 1 tsp (5 ml) lemon juice
- 1 clove garlic, finely chopped
- Hot sauce, to taste
- 1/4 cup (30 g) corn flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp dried thyme
- 1/8 tsp cayenne pepper
- 1/8 tsp paprika
- 2 eggs
- 1 cup (60 g) panko bread crumbs
- 2 green tomatoes, cut into 1/2-inch (1 cm) slices
- Vegetable oil, for frying
Instructions
- In a bowl, combine all the ingredients. Refrigerate until ready to serve.
At a certain point, tomatoes no longer ripen on the vine once the weather turns cold. To enjoy our harvest right till the end, we embraced a classic from the American South: slices of green (unripened) tomatoes, breaded in a corn-flour mix. These fritters make a great appetizer all on their own, but we suggest serving them as part of a platter of garden veggies.