It’s August here in Tennessee which means hot days, even hotter chicken, and tomatoes, lots and lots of tomatoes. As we celebrate bright red, deep purple, and beautiful, multicolored ripe tomatoes it is easy to overlook green tomatoes and all the things you can do with them. My favorite thing to do? Fry them up!
Fried green tomatoes are a southern classic and one of my favorite summertime snacks – add a little Kumback sauce and you have the perfect appetizer to any summer potluck.
4 medium green tomatoes 1/2 cup corn meal
1/4 cup self-rising flour 1 cup whole milk
1 teaspoon salt
1 teaspoon pepper Canola oil for frying Arugula
Pour milk into a shallow bowl. In another shallow bowl, combine corn meal, flour, salt and pepper
Wash tomatoes and cut unpeeled tomatoes into 1/2-inch slices.
Dredge sliced tomatoes in milk and then into meal mixture to coat well.
Pour oil 1/2-inch deep into a large cast iron skillet and heat on medium-high until oil is hot. Test oil by dropping a sprinkle of meal into skillet. If the meal sizzles, the oil is ready for frying.
Carefully place the coated tomato slices into hot oil and cook about 2 minutes until golden brown, turning once. Cook an additional 2 to 4 minutes until golden brown.
Cook only 3 to 4 slices at a time so as not to overcrowd the pan.
Place finished tomatoes on paper towel-lined platter to drain. Serve over a bed of arugula, drizzled with Kumback Sauce.
I was initially introduced to Kumback Sauce during visits to Mississippi. With husband Alton and son Blake both Ole Miss alums, we made many trips to see family and experience the good food. Kumback Sauce can be served over shrimp and crab salads, as dip for fried chicken fingers, chicken on a stick or crab cakes.
1 cup mayonnaise
3 tablespoons chili sauce
1/4 cup ketchup
Juice of one small lemon
1 teaspoon Dijon or spicy brown mustard 1 teaspoon Worcestershire sauce
1 teaspoon fresh garlic, minced
1/2 teaspoon onion powder
1 tablespoon prepared horseradish
1 teaspoon pepper
Add all the ingredients into a jar with lid, mix well to combine.
Refrigerate overnight before serving.
Sauce will keep up to 5 days in the refrigerator.