To make Patrick and Gina Neely's fried green tomatoes recipe, bread and deep fry green tomato slices and serve with a buttermilk dipping sauce. Food Network publishes the recipe on FoodNetwork.com.
Start by slicing four green tomatoes into 1/4-inch rings. Add frying oil to a deep fryer and preheat to 350 degrees Fahrenheit. Season the tomato slices on both sides with kosher salt and freshly ground black pepper.
Place 3/4 cup of all-purpose flour in a shallow dish. Beat four eggs with 2 tablespoons of milk in another shallow dish. In a third shallow dish, mix 1 1/2 cups of panko bread crumbs with a pinch of cayenne pepper and paprika. Dredge the tomato slices through the flour, then through the eggs and milk, and then through the bread crumbs. Add the slices to the deep fryer a few at a time, cooking for about two to three minutes.
Pull the finished fried green tomatoes from the fryer and place on a paper towel-lined plate. Make the buttermilk dipping sauce by combining 1 cup of apple cider with 1 tablespoon of brown sugar in a saucepan over medium heat. Cook until reduced and syrupy and then remove from heat to cool.
Add 3/4 cup each of buttermilk and mayonnaise to a medium bowl with 2 tablespoons of barbecue sauce and the juice of one lime. Whisk well before adding in four thinly sliced scallions and the apple cider mixture. Refrigerate the sauce until ready to serve.