A Southern classic, and a great use of any green tomatoes left at the end of the summer!
Serving Fried Green Tomatoes
As an Appetizer: I have had countless fried green tomatoes at restaurants, and I truly have never had a bad one. Serve with a remoulade, an aioli, pimento cheese, a crab cake.
As a sandwich: Fried green tomatoes make a great sandwich fixin’! You can load it up with whatever other toppings you like – I love red tomatoes, pimento cheese, and arugula! But it would be great with just mayonnaise, too.
Either way, I recommend pairing with my spicy pimento goat cheese!
Fried Green Tomatoes
A southern classic, and a great use of the early or late summer green tomatoes from your garden!
Ingredients
- 1 green tomatoes
- 1/4 cup all purpose flour
- 1 egg
- 1/2 cup milk whole milk or buttermilk
- 1/4 cup panko
- 1/2 cup cornmeal
- salt
- pepper
- avocado oil or other neutral, high smoke point oil
Instructions
- Cut tomatoes into 1/3 inch thick slices and salt. Do not allow to rest too long or pat dry. Salting is for seasoning, not for drawing out moisture.
- Arrange 3 bowls for dredging station. First bowl is all purpose flour, second is egg and milk, third is panko and cornmeal. Season every bowl with salt and pepper (about 1/4 teaspoon of both in each). Mix each bowl well
- Coat each tomato slice first with a very light layer of flour, then coat in egg and milk mixture, then breadcrumbs. Make sure the outside is fully covered with breadcrumbs.
- In a stainless steel or cast iron pan, fill oil at least 1/2 inch deep and turn heat to medium.
- Once oil is 350 degrees F, gently place breaded tomatoes into oil. Once bottom begins to brown, flip. You can base any parts that are not browned with oil
- Transfer to wire rack or paper towel to drain excess oil and immediately sprinkle with more salt.
- Enjoy with remoulade or spread of your choice! I love it with my spicy pimento goat cheese!
Tried this recipe?Let us know how it was!
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