Fried green tomatoes are a classic Southern dish made using sliced unripe green tomatoes. You must try this recipe this summer when tomatoes are in abundance!
I was recently inspired by Erica from TikTok to make Fried Green Tomatoes! and for the record my tomatoes were green when I purchased them. . and started changing colors as I left them on my counter for about 3 to 4 days. I had some leftover panko so I fried a firm red beefsteak tomato as well.
Fried Green Tomatoes
Be sure to check out how Erica made hers and I also did a little research on the recipe. This one looks like an authentic Southern recipe and has a lot of positive reviews. The difference in what I’m seeing are these ingredients: using creole seasoning, buttermilk and fine dry bread crumbs and fine cornmeal as your breading.
I really wanted to make the recipe so used what I already had in my pantry: all-purpose flour, panko and cayenne pepper. This recipe does the same but uses a mix of cayenne and paprika.
If you can get your hands on some unripe green tomatoes, you can try “firm, ripe tomatoes or even green heirloom tomatoes. Ripe tomatoes are less acidic and tangy, but they’re still delicious when battered and fried.” I hope you try this recipe or one linked above!
Fried Green Tomatoes
Ingredients
- 3 medium sized firm green tomatoes sliced crosswise into 1/2 inch slices
- kosher salt
- 1 cup all-purpose flour
- 1/2 to 1 tablespoon cayenne pepper*
- 2 to 3 large eggs lightly whisked
- 1 to 2 cups panko
- peanut, canola, or olive oil for frying**
- Maldon sea salt flakes and pepper to serve
Instructions
- Sprinkle green tomato slices with kosher salt. Let sit for 5 minutes on a plate. Set up your breading station: using shallow bowls: mix the flour with the cayenne pepper, have your eggs in a second bowl and the panko in the third bowl.
- Prep your oil (about about 1/4-inch of oil to 370 F) in your pan or deep skillet. Let heat up.
- Prep your tomatoes: Coat a tomato slice in the seasoned flour on both sides, then dip it into the eggs and then coat with the panko and place it on a tray or plate. Repeat with the remaining tomato slices.
- Working in batches, fry the tomato slices for about 3 minutes on each side or until golden brown. Remove the fried green tomatoes to paper towels or a rack to drain and sprinkle them lightly with sea salt and freshly ground black pepper if desired. Enjoy!
Notes
I haven’t tried it but this remoulade sauce looks incredible.
Be sure to check out how Erica made hers and I also did a little research on the recipe. This one looks like an authentic Southern recipe and has a lot of positive reviews. The difference in what I’m seeing are these ingredients: using creole seasoning, buttermilk and fine dry bread crumbs and fine cornmeal as your breading.
I really wanted to make the recipe so used what I already had in my pantry: all-purpose flour, panko and cayenne pepper. This recipe does the same but uses a mix of cayenne and paprika.
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