Fried Green Tomatoes / Southern style / Hot Mayo Dip
Dont let end of season, unripe tomatoes go to waste. Simplicity itself, they turn out just as described. The perfect summer appetizer, southern classic is super crispy and ready in about 20 minutes.
Ing Notes Spices: I use a simple combination of sea salt, black pepper, Lawry's Seasoned Salt and cayenne pepper--you can omit cayenne.
Hot Mayo Sauce: A must for dipping---use mayo, hot sauce and horseradish. If you prefer milder, adjust the hot sauce to taste. Vegetable oil works best for frying.
In a large shallow bowl combine flour and spices. Whisk or stir to combine and set aside. Use a mandoline to slice each tomato into ΒΌ" pieces (no larger). Lay slices on a large cookie sheet or plate; s/p. Next dredge each slice in flour mixture until coated shaking off the excess. Return to the cookie sheet (or plate) and---important---let sit for 5 minutes. After 5-ish min tomatoes begin to soak up some of the flour mixture. Once this happens, dredge the tomatoes through the flour mixture a second time shaking off the excess. This will help the tomatoes get a nice, even crispy outer layer.
Heat vegetable oil over med heat---oil is an inch deep. Once the oil is shimmering, add your green tomatoes in and fry for 3-5 minutes per side til they are brown and crispy. Once golden liftout to a paper towel lined plate and continue to fry in batches until all the tomatoes are fried. Serve warm with hot mayo dip.
Leftover Storage----best eaten immediately after frying. If you have any leftover, store airtight container at room temperature for up to 2 days and heat until warm in an air fryer or skillet.