Fried Green Tomatoes with Sriracha Thousand Island Dressing

It's time to pull the tomato plants. What to do with all those green tomatoes still left on the plants in your garden?

Fried Green Tomatoes with Sriracha Thousand Island Dressing

If you are like us, we are the last people to pull our tomato plants. We have lots of green tomatoes sitting on our counter.  We just hate to throw them away. Fried green tomato salads are one of our favorite early fall lunches. We like to compliment these tomatoes with a spicy dressing. Sriracha Thousand Island dressing goes perfectly with little hunks of goat cheese on top of hot fried green tomatoes. Served on a bed of arugula (rocket) toss in a simple oil and vinegar dressing, this lunch is tasty, zesty and just for two.

Sriracha Thousand Island Dressing

2 Tablespoons of mayonnaise

1 teaspoon of ketchup

1 teaspoon of sriracha

1 teaspoon of cider vinegar

1 teaspoon of sweet relish

In a small bowl, stir all the ingredients together and set aside.

Fried Green Tomatoes

6 slices of green tomatoes, about ½ inch thick

½ cup of buttermilk

½ cup of all-purpose flour

2 Tablespoons of self-rising cornmeal

1 teaspoon of kosher salt

1 teaspoon of black pepper

1 teaspoon of celery salt

½ teaspoon of onion powder

¼ teaspoon of cayenne pepper

Peanut oil

1 Tablespoon of bacon grease

In a cast iron skillet, pour just enough peanut oil to cover the bottom of the pan. Add the bacon grease and heat on medium-high heat. Place the sliced tomatoes in the buttermilk. Stir together the flour, cornmeal, salt, pepper, celery salt, onion powder, and cayenne pepper. Dredge the buttermilk soaked tomatoes through the flour mixture until both sides are well coated. Gently place them in the hot skillet. Once all the tomato slices are in the pan, reduce heat to medium and cook for about 3-4 minutes per side until golden brown. Remove the cooked tomato slices from the pan and place on a paper towel lined plate.

Arugula Salad

2.5 oz of arugula

1 Tablespoon of extra virgin olive oil

1.5 teaspoons of red wine vinegar

Salt & Pepper to taste

2 oz. of crumbles goat cheese

Whisk the oil, vinegar, salt & pepper together. Pour over arugula and toss well.

To assemble:
Place half the arugula salad on each plate. Top with the fried green tomatoes. Zig zag the salad dressing over the tomatoes using a spoon. Top with the goat cheese crumbles and black pepper. Serve immediately.

Serves 2 


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