Recipe Rerun: Fried Green Tomatoes with Avocado Ranch Dipping Sauce

School is almost out for the summer (YES, we're still going until next week!) and I'm trying to tie up a few loose ends around the house before I'm off and running trying to entertain an eleven year old for the next few months. If you read my newsletter, you'll know that my posts may be a little sporadic in the coming weeks, but I'll try my best to create new content to share with you you as often as I can. My daughter has even offered to do a few Guest Posts over the summer and is looking forward to getting back into the kitchen again. 

In the meantime, I'll be running some old posts to bring new life to these fun recipes as well as share them with all of the new followers I have here at CEK since they were first posted. 

To start with, I'm going to share this recipe for Fried Green Tomatoes with Avocado Ranch Dipping Sauce. I chose this recipe for several reasons. 

1. It was the 2nd most popular (page views) recipe on my site to date since starting this blog in April 2011. 
2. When I first posted this recipe last September, many people couldn't find "green tomatoes" as by then, most tomato plants had fully blossomed and turned red. Depending on when you planted your tomato plants or where you reside, the next few weeks will be a great time to pick them for this recipe before they fully bloom. Also, if you didn't grow your own tomato plants, ask your local farm stand if they can pick some for you. 
3. If you read the original post, I used bottled Ranch dressing; which was great in a pinch. However, since then I found a wonderful homemade lower fat version from +Ann Fulton  of the Fountain Avenue Kitchen. I shared her recipe for Low Fat Ranch Dressing back in January this year and this dressing would also work very nicely for this dipping sauce. 
4. Now this is the big one. Are you ready? These are DEE-LIC-IOUS and shouldn't be missed. However, as I mentioned in the first post, it's one of those things you need to make and eat right away while they're hot. When reheated, they loose that crispy coating that comes when you first fry something. 

Fried Green Tomatoes with Avocado Ranch Dipping Sauce

Oh one last thing. Sorry, but you won't find any nutritional information on this recipe. We're frying people, need I say more?! 

Did you make these the first time I posted this recipe?

 If so, comment below and let me know! 

Fried Green Cherry Tomatoes with Avocado Ranch Dipping Sauce

Welcome to Day 2 of Tomato Week here at CEK! 

I love waking up on a Sunday morning, having a cup of tea with my hubby before the kids get up and finding a movie on tv to watch while the house is quiet. A few Sunday's ago, that movie happened to be the 1991 film, Fried Green Tomatoes written by Fannie Flag. I just love this movie and can watch it over and over again, but the thought of making fried green tomatoes intrigued me. I had tried them out years ago and loved them, but never made them again. No real reason, I guess I just forgot. So when my father in law asked me to go pick more of his tomatoes, I grabbed some green ones this time too. 

I thought a dipping sauce to go with nicely with these and had recently been to Chili's restaurant where I tried some of their avocado dip they served with their southwestern egg rolls. So I cheated here a little bit and made this simple Avocado Ranch dip using bottled ranch dressing. These were crispy and delicious and the cool flavor of the creamy dip against the piping hot tomatoes was incredible!  These would make a great appetizer or side dish. 

Fried Green Cherry Tomatoes with Avocado Ranch Dipping Sauce
12 Green Cherry Tomatoes, cut in half
1/2 c. Flour (I used All-Purpose)
Egg wash (1 Egg + splash of 2% Milk)
1/2 c. Italian Flavored Breadcrumbs
Canola Oil, for frying

Directions:
1. Prepare three separate bowls for the flour, egg wash and breadcrumbs. 
2. First dip the tomato halves into the flour, then into the egg wash, and finally the breadcrumbs. Repeat for all pieces. 
3. Heat some oil in a frying pan, just enough to coat the bottom of the pan. 
4. Add the tomatoes and fry 2-3 minutes per side until lightly browned. 
5. Remove the tomatoes from the pan and drain on paper towels or brown paper bags to remove excess oil. Serve immediately with dipping sauce. Serves 4. 

Avocado Ranch Dipping Sauce
1 Avocado
1/2 c. Hidden Valley Ranch Dressing

Directions:
1. Cut the avocado in half to remove the pit. 
2. Scoop out the insides and add to a mini food processor or blender. 
3. Add the ranch dressing and pulse until well blended and creamy. Makes 1 cup. 

Enjoy! 

*Tip: Best when served hot, immediately after frying. They didn't reheat well when placed in the microwave.