Fried Green Tomatoes with Green Chile Ranch Dressing
Ingredients:
4 green tomatoes
Santa Fe Seasons Six Seasoning Blend
2 eggs
a pinch plus 2 tbsp. black pepper
4 cups panko breadcrumbs
1/2 tsp. Hatch Green Chile Powder
1/2 cup vegetable oil
dressing:
1/2 cup mayonnaise
1/2 cup buttermilk
2 Tbsp. cilantro, minced
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/4 cup Bossy Gourmet Flame Roasted Hatch Green Chile
Directions:
Core the tomatoes and cut off the ends. Slice into quarter inch rounds and dry between several layers of paper towels.
Sprinkle lightly with six seasoning blend on both sides.
Whisk together eggs and a pinch of black pepper in a shallow bowl.
In another shallow bowl, combine panko, salt, cayenne pepper and another pinch of six seasoning blend. Mix well.
Dip tomato slices in the egg mixture and then in the panko, pressing to coat on both sides and around the edges.
Place the coated pieces onto a rack set over a baking sheet.
Place in refrigerator for half an hour to set.
In a heavy skillet, heat the vegetable oil over medium heat.
When the oil is hot, slide in a few tomatoes without crowding the pan.
Cook 2-3 minutes on each side until golden brown.
Cook in batches if needed and drain on paper towels.
For the dressing, combine all the ingredients in a blender. Pulse 4-5 times to your desired consistency. Serve tomatoes with green chile ranch for dipping.
Click here for Santa Fe Seasonings Six Seasoning Blend
Click here for Hatch Green Chile Powder
Click here for Bossy Gourmet Flame Roasted Hatch Green Chile
4 green tomatoes
Santa Fe Seasons Six Seasoning Blend
2 eggs
a pinch plus 2 tbsp. black pepper
4 cups panko breadcrumbs
1/2 tsp. Hatch Green Chile Powder
1/2 cup vegetable oil
dressing:
1/2 cup mayonnaise
1/2 cup buttermilk
2 Tbsp. cilantro, minced
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/4 cup Bossy Gourmet Flame Roasted Hatch Green Chile
Directions:
Core the tomatoes and cut off the ends. Slice into quarter inch rounds and dry between several layers of paper towels.
Sprinkle lightly with six seasoning blend on both sides.
Whisk together eggs and a pinch of black pepper in a shallow bowl.
In another shallow bowl, combine panko, salt, cayenne pepper and another pinch of six seasoning blend. Mix well.
Dip tomato slices in the egg mixture and then in the panko, pressing to coat on both sides and around the edges.
Place the coated pieces onto a rack set over a baking sheet.
Place in refrigerator for half an hour to set.
In a heavy skillet, heat the vegetable oil over medium heat.
When the oil is hot, slide in a few tomatoes without crowding the pan.
Cook 2-3 minutes on each side until golden brown.
Cook in batches if needed and drain on paper towels.
For the dressing, combine all the ingredients in a blender. Pulse 4-5 times to your desired consistency. Serve tomatoes with green chile ranch for dipping.
Click here for Santa Fe Seasonings Six Seasoning Blend
Click here for Hatch Green Chile Powder
Click here for Bossy Gourmet Flame Roasted Hatch Green Chile
