Fried Green Tomatoes

Since I no longer eat hamburgers on rolls, I make a big deal about dressing them up. During the summer, my husband loves to grill and loves to grow a garden full of herbs and veggies.  That gives me a great opportunity to make a southern favorite, Fried Green Tomatoes.  While I pretty much abhor fully ripened tomatoes, unless they are finely pureed in a sauce, green tomatoes have a wonderful tangy taste and a firm texture that I really enjoy.
Here, the fried green tomatoes are paired with thick cut bacon, a cheddar cheese sauce, and homemade ranch dressing, which suits them best!





2-3 green tomatoes, medium
1/4  teaspoon cayenne pepper or more to taste
1/4 cup heavy cream, or enough to cover tomatoes
1/2 cup all purpose flour
1-2 teaspoons salt
Pepper, to taste
Oil for frying

Carefully peel green tomatoes and rinse to remove any residue.  Pat dry. Remember, the skin is where yeast hangs out and it is important to remove it completely to avoid a flare.
Slice tomatoes into 1/4 inch slices.
Place cayenne pepper, cream, and a pinch of salt in a shallow dish and allow to soak for at least 30 minutes.
Heat oil in a heavy pan over medium heat until it shimmers (about 350 degrees). There should be enough oil to go at least half way up your tomato slices.
In a shallow dish or plastic storage bag, mix flour with salt and pepper.
Remove tomatoes from cream and coat evenly with flour.
Place coated tomatoes in oil and fry, in batches, until golden brown, turning to cook both sides. If the coating browns too quickly, turn down the heat.
Serve hot with cold homemade ranch dressing