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Fried Green Tomatoes

Ingredients
  

  • 2 Green Tomatoes Slice about 1/4 inch thick
  • 1/4 cup milk
  • 1 egg
  • 1/2 cup flour
  • 1/8-1/4 tsp cayenne depends on how spicy you like it
  • 1/8-1/4 tsp garlic powder
  • 1/2 cup Italian Panko bread crumbs you can use regular if you like
  • 1/2 tsp salt I use Kosher salt
  • Fresh Ground Black pepper to taste
  • Grated Parmesan Cheese
  • Oil for frying I use peanut oil
  • Sauce for dipping See recipe below

Instructions
 

  • Slice tomatoes about 1/4 inch thick, using a bread knife for even cutting. Mix egg, milk, garlic powder and cayenne and set aside
  • Salt and pepper the tomatoes and let rest a bit on a rack before dredging in the flour (or you can put the S & P directly in the flour)
  • Dip a tomato slice in the flour, then in the egg mixture and then in the Panko bread crumbs. Repeat with other slices and place on an elevated cookie cooling rack.
  • Add about a 1/2 inch-1 inch of oil (give or take, you just want the tomato slices to be completely covered in oil when frying) to a cast iron skillet (or any heavy skillet) on a medium to high heat.
  • Fry the tomato slices turning as needed just until turning a light brown. (remember you are only frying the coating as the tomatoes are fine just as they are)
  • Drain the tomato slices on a rack over paper towels and immediately sprinkle with Parmesan cheese. (OPTIONAL: I then stand my slices up in a large colander to keep them from being soggy)
  • Serve with buttermilk ranch or your preferred dipping sauce.

TIP and Recipe for dipping sauce

  • TIPS: you may spice up the tomatoes with a dipping sauce.
    1 cup mayo, 1 T dijon, 2t red wine vinegar, 2 T horseradish, 1 T. diced red onion, and a little chopped cilantro.
    You can also add a little bit of  lump crab meat, tuna or salmon to the top of the cooled tomato slice!
    If you want to get even fancier, you can drizzle the dipping sauce over the sea food and sprinkle with diced sweet red pepper or chopped scallions. Yummy
    I find if I use a green tomato that is just starting to turn pink, the bitterness is not there.
    Salting the tomato slice and letting it sit for at least 20 minutes before dredging also makes the slice a little sweeter. (see note in recipe directions)