Rye and Cornmeal Fried Green Tomatoes Recipe
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
4 Servings
Ingredients
  • ¾ cup 100% rye flour
  • 2 teaspoons smoked paprika
  • 2 teaspoons sea salt, divided
  • 1 teaspoon freshly-ground black pepper, divided
  • 1 cup finely ground yellow cornmeal
  • 1 teaspoon caraway seeds
  • 2 large eggs
  • 2 pounds firm, unripe green tomatoes, sliced ¼-inch thick
  • ½ cup vegetable oil
  • ½ cup sour cream
  • ⅓ cup buttermilk
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons fresh chives, finely chopped
  • 1 tablespoon fresh lemon juice
Directions
  1. Mix the flour with the paprika, 1 teaspoon sea salt, and ½ teaspoon black pepper.
  2. Mix the cornmeal with the caraway and remaining salt and pepper.
  3. Beat the eggs until well-blended.
  4. Dredge each slice of tomato in the flour mixture, then dip it in the egg and dredge it in the cornmeal mixture.
  5. Repeat the process until all of the tomato slices have been breaded.
  6. Heat about ½ cup of oil (or enough to cover the bottom of a large, heavy pan) over medium-high heat.
  7. Working in batches, fry the tomatoes for 2 to 3 minutes on each side until they are crusty and appear golden brown.
  8. Repeat the process until all of the tomatoes are cooked, draining the fried ones on a paper-lined pan or plate.
  9. Cooked tomatoes can be kept warm in an oven set at 300 F.
  10. Combine all of the ingredients for the dipping sauce and stir until smooth.
  11. Add hot sauce, salt, and pepper to the sauce if desired.
  12. Dunk the tomatoes in the dip and enjoy.