Fried Green Tomatoes

A traditional southern dish, we’ve put our own southwest spin on this popular summertime delicacy.

3 Large Green tomatoes (local farmers’ markets are a great source)
1½ C Panko bread crumbs 
¾ C Flour
½ C Extra virgin olive oil     
3 Eggs
2 TBSP Arizona Chili Lime Rub       
¼ C Milk
½ C Parmesan cheese, grated       
2 Limes, sliced into wedges

Cut green tomatoes into ¼ inch thick slices. In shallow bowl, mix flour and Arizona Chili Lime Rub. In another bowl, whisk eggs and milk until well blended. In a third bowl, add the bread crumbs. Add olive oil to large sauté pan over medium heat. Dredge tomatoes in flour, then dip into egg/milk mixture and finally coat well with Panko bread crumbs. Place in sauté pan. Repeat until pan is filled. Fry tomatoes on one side until golden brown and crispy—about 3 to 4 minutes. Turn tomatoes over and top with parmesan cheese. Fry until golden brown. Remove from pan. Serve while still warm. Finish with a good squeeze of fresh lime juice and our special Chili Lime Mayonnaise for dipping (see below).

Chili Lime Mayonnaise
½ C Mayonnaise    
½ TSP Chili Lime Rub
2 TSP Fresh lime juice        
½ TSP Lime zest + a little for garnish

Combine ingredients in bowl and mix well.

 Serves 4-6

*Cook times are approximate.