Fried Green Tomatoes

Fried Green Tomatoes
I wouldn’t be true to my Southern roots if I didn’t have a post for fried green tomatoes.  I usually have a hard time making myself pick my green tomatoes because I like to can tomatoes, tomato sauce, and salsa and need the red ones for those items.  However, this year the weather has not been tomato friendly and I have a lot more green tomatoes than red tomatoes.  From the looks of things, that’s the way it is going to stay.  Bleh.
It would be nice to tell you that this is a world famous recipe and that people are lined up down the street waiting for an opportunity to taste these crispy beauties, but alas, I have not yet posted a sign in the front yard that says “Get WORLD FAMOUS Fried Green Tomatoes HERE!”.  Maybe if I do decide to post a sign I ought to rearrange the all-caps words: “Get world famous FRIED GREEN TOMATOES here!”  You have to be judicious with the use of all-caps.
I read several recipes for fried green tomatoes and they are all pretty much the same.  However, this particular recipe from Simply Recipes had a different technique and I found that it worked very well.  By the way, when my little fledgling website grows up it wants to be like Simply Recipes.
In addition to the fried green tomato recipe I have included a super easy recipe for a Salsa and Sour Cream Dipping Sauce.  A local restaurant serves a similar sauce with their tomatoes and I think that it makes a nice addition.
Changes I made to this recipe:
  1. I used buttermilk instead of regular milk.
  2. I used panko bread crumbs instead of regular bread crumbs or cornmeal.  Panko bread crumbs really hold the crunch!
Fried Green Tomatoes
Slightly modified from Simply Recipes by Terri @ that’s some good cookin’
  • 3 medium, firm green tomatoes
  • 1/2 cup all-purpose flour
  • 1/4 cup buttermilk (original recipe used regular milk)
  • 2 beaten eggs
  • 2/3 cup panko bread crumbs (original recipe used fine bread crumbs or cornmeal)
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. (I put my tomatoes in a colander to drain off the juices.)

Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown.  Do not crowd the tomatoes.  They should not be touching.  Drain on paper towels.

As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

Fried Green Tomatoes


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