Boone Hall Plantation Fried Green Tomatoes With Sour Cream Dill Food

FRIED GREEN TOMATOES

Steps:

• For the fried green tomatoes: Pour the vegetable oil into a Dutch oven or heavy-bottomed pot and attach a deep-frying thermometer. Heat the oil over medium heat to 350 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
• Set up 3 low-sided dishes to make a breading station: To the first dish, add the flour, salt and black pepper and stir to combine. In the second dish, beat the buttermilk with the eggs. In the third dish, stir together the cornmeal and panko.
• Using one hand, dredge both sides of the tomato slices in the seasoned flour, shaking each piece to remove any excess. Next, using the other hand, dip the tomato slices into the egg mixture, allowing it to drip before moving onto the third dish. Using your first hand, coat the tomato slices in the breadcrumb mixture evenly on both sides.
• Working in batches, carefully place the breaded tomatoes into the hot oil. Fry until golden brown and crispy, about 30 seconds per side. Transfer to the cooling rack and sprinkle each slice generously with more salt.
• For the dipping sauce: Put the mayonnaise in a bowl, add the hot peppers and pepper juice, paprika, sugar and salt and stir to combine. Serve the fried tomatoes immediately with the dipping sauce on the side.

DILLED GREEN TOMATOES

Steps:

• Wash and core tomatoes; cut into halves or quarters.
• Combine salt, vinegar and water in a large saucepopt.
• Bring to a boil.
• Pack tomatoes into hot jars, leaving 1/4-inch headspace.
• Add 1 garlic clove, 1 head of dill (or 2 tsp. dill seeds) and 1 bay leaf to each jar.
• Ladle hot liquid over tomatoes, leaving 1/4-inch headspace.
• Remove air bubbles.
• Adjust two-piece caps.
• Process 15 minutes in a boiling-water canner.
• Yield: about 6 pints.

BOONE HALL PLANTATION FRIED GREEN TOMATOES WITH SOUR CREAM DILL

Steps:

• make sauce first by whisking sour cream with the mayonnaise until smooth add remaining ingredients and mix well.chill while tomatoes are cooking.
• slice tomatoes fairly thin but not too thin.
• combine bread crumbs, cheese, flour, cornmeal and spices in a bowl big enough to dredge the tomatoes.
• make egg wash in a separate bowl with out the flour.
• place the 1 cup of flour in another bowl.
• dip each tomato slice in the flour to dust it, shake off excess.
• dip into egg wash making sure each side is wet and let drain a second or two.
• dip into bread crumb mixture and coat both sides.
• fry in oil at 350° until golden brown on both sides- about 2-4 minutes.
• turn them occasionally for even browning. drain on paper towels.
• serve with sour cream dill sauce.