Boone Hall Plantation Fried Green Tomatoes With Sour Cream Dill

The first time I had fried green tomatoes was at a roadside diner in South Carolina, somewhere between Charleston and Savannah. The air was thick with humidity and the sweet scent of honeysuckle, and the plate that arrived was piled high with golden, crispy disks. The tangy bite of the unripe tomatoes, paired with the creamy, cool sauce, was an absolute revelation – a perfect representation of Southern hospitality and simple, delicious flavors. It was a culinary memory etched in my mind, and this Boone Hall Plantation recipe brings me right back to that sun-drenched afternoon.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 6
• Yield: About 30 slices
• Dietary Type: Vegetarian

Ingredients

• 6 large green tomatoes
• 1 cup Italian style breadcrumbs
• 1 cup grated parmesan cheese
• ½ cup all-purpose flour
• ½ cup yellow cornmeal
• Garlic salt to taste
• Black pepper to taste
• Cayenne pepper to taste
• Vegetable oil, for frying
• Egg Wash:
  • 3 eggs
  • ¼ cup milk
  • 1 cup all-purpose flour (for separate dredging)
  • 1 dash salt
• Sour Cream Dill Sauce:
  • 1 cup sour cream
  • 1 ½ tablespoons dill weed (dried or fresh)
  • ½ cup Duke’s mayonnaise
  • 2 tablespoons fresh lemon juice
  • Garlic powder to taste
  • Salt to taste
  • Pepper to taste

Equipment Needed

• 3 shallow bowls or pie plates
• Large skillet or deep fryer
• Slotted spoon or spider
• Paper towels
• Whisk

Instructions

1. Prepare the Sour Cream Dill Sauce: In a medium bowl, whisk together the sour cream and Duke’s mayonnaise until smooth. Add the dill weed, fresh lemon juice, garlic powder, salt, and pepper. Mix well to combine. Cover and refrigerate the sauce while you prepare the tomatoes, allowing the flavors to meld.

2. Slice the Tomatoes: Wash and dry the green tomatoes. Using a sharp knife, slice them into fairly thin slices, about ¼-inch thick. You want them thick enough to hold their shape during frying, but thin enough to cook through quickly.

3. Prepare the Dredging Station: Set up three shallow bowls or pie plates. In the first bowl, place the 1 cup of all-purpose flour. In the second bowl, whisk together the eggs, milk, and salt for the egg wash. In the third bowl, combine the Italian style breadcrumbs, grated parmesan cheese, flour, yellow cornmeal, garlic salt, black pepper, and cayenne pepper. Mix well to ensure the spices are evenly distributed.

4. Dredge the Tomato Slices: Dredging ensures the tomato slices are evenly coated and golden-brown when fried. Take one tomato slice and place it in the bowl with the flour, dusting it lightly on both sides. Shake off any excess flour. Next, dip the floured tomato slice into the egg wash, making sure both sides are thoroughly coated. Let any excess egg wash drip off for a second or two. Finally, transfer the tomato slice to the bowl with the breadcrumb mixture, pressing gently to coat both sides completely. Ensure the entire surface is covered with the breadcrumb mixture.

5. Fry the Tomatoes: Pour enough vegetable oil into a large skillet or deep fryer to reach a depth of about ½ inch. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. Carefully place the breaded tomato slices into the hot oil, being careful not to overcrowd the skillet. Fry in batches to maintain the oil temperature. Fry for about 2-4 minutes per side, or until the tomatoes are golden brown and crispy. Turn them occasionally for even browning.

6. Drain and Serve: Remove the fried green tomatoes from the skillet with a slotted spoon or spider and place them on a plate lined with paper towels to drain off any excess oil. Serve immediately with the chilled Sour Cream Dill Sauce.

Expert Tips & Tricks

• Don’t Overcrowd the Pan: Overcrowding the pan will lower the oil temperature and result in soggy, not crispy, tomatoes. Fry in batches.
• Use Quality Ingredients: The quality of your ingredients matters. Use good quality parmesan cheese and Duke’s mayonnaise for the best flavor.
• Control the Heat: Keep the oil temperature consistent for even cooking. If the tomatoes are browning too quickly, lower the heat slightly.
• Spice it Up: Adjust the amount of cayenne pepper to your liking for a spicier kick.
• Make Ahead: You can prepare the sour cream dill sauce up to 2 days in advance. Store it in an airtight container in the refrigerator. You can also dredge the tomatoes ahead of time and keep them in the refrigerator for a couple hours before frying.
• Use Firm Tomatoes: Make sure to use tomatoes that are still firm. If the tomatoes are too ripe, they will be too soft and will not hold up well during frying.

Serving & Storage Suggestions

Serve the Fried Green Tomatoes immediately while they are hot and crispy, alongside the chilled Sour Cream Dill Sauce. They make a fantastic appetizer, side dish, or even a light lunch.

Storage: Leftover fried green tomatoes are best stored in an airtight container in the refrigerator. They will lose some of their crispness as they sit. They are best consumed within 2-3 days.

Reheating: To reheat, preheat your oven to 350°F (175°C). Place the fried green tomatoes on a baking sheet lined with parchment paper and bake for about 5-7 minutes, or until heated through. You can also reheat them in a skillet with a little oil over medium heat, flipping occasionally, until heated through and slightly crisp.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	380 kcal	19%
Total Fat	25g	38%
Saturated Fat	10g	50%
Cholesterol	90mg	30%
Sodium	550mg	23%
Total Carbohydrate	30g	10%
Dietary Fiber	3g	12%
Sugars	5g	N/A
Protein	10g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Gluten-Free: Use gluten-free all-purpose flour and gluten-free breadcrumbs to make this recipe gluten-free.
• Dairy-Free: Substitute the sour cream with a dairy-free sour cream alternative, and omit the parmesan cheese or use a vegan parmesan cheese alternative.
• Spicy: Add a pinch of red pepper flakes to the breadcrumb mixture for an extra kick.
• Herbaceous: Add chopped fresh herbs like parsley, thyme, or basil to the breadcrumb mixture for added flavor.
• Buttermilk Soak: For an extra tangy flavor, soak the tomato slices in buttermilk for 30 minutes before dredging.
• Alternative Sauce: If you don’t have or don’t like sour cream, try using a creamy ranch dressing or a spicy remoulade sauce instead.

FAQs (Frequently Asked Questions)

Q: Can I use ripe red tomatoes instead of green tomatoes?
A: While you can use ripe red tomatoes, the flavor and texture will be different. Green tomatoes have a tart, tangy flavor and hold their shape better during frying. Ripe tomatoes will be sweeter and softer.

Q: Can I bake the tomatoes instead of frying them?
A: Yes, you can bake the tomatoes for a healthier option. Preheat your oven to 400°F (200°C), place the breaded tomato slices on a baking sheet lined with parchment paper, and bake for about 15-20 minutes, or until golden brown and crispy.

Q: What is Duke’s Mayonnaise?
A: Duke’s Mayonnaise is a popular brand of mayonnaise known for its tangy flavor and creamy texture. If you can’t find Duke’s, you can use another brand of mayonnaise, but the flavor may be slightly different.

Q: Can I use dried dill instead of fresh dill?
A: Yes, you can use dried dill, but fresh dill will have a brighter, more vibrant flavor. If using dried dill, use about 1 ½ tablespoons, as dried herbs are more concentrated than fresh herbs.

Q: How do I prevent the breading from falling off the tomatoes?
A: Make sure to thoroughly coat the tomatoes in each step of the dredging process and shake off any excess flour or egg wash. Also, ensure the oil is hot enough before adding the tomatoes.

Final Thoughts

This Boone Hall Plantation Fried Green Tomatoes recipe is a taste of the South, simple to make yet bursting with flavor. The combination of tart tomatoes, crispy breading, and creamy dill sauce is truly irresistible. Don’t be intimidated by the frying – with a few simple tips, you can easily create this Southern classic at home. I encourage you to try it, experiment with the variations, and share your own take on this delicious dish. Pair it with a refreshing glass of sweet tea for the ultimate Southern experience. Enjoy!