Fried Green Tomatoes
Make sure to choose very green, very firm tomatoes for this recipe. Once they start to turn color, they will soften and become much harder to fry. You’ll find the best green tomatoes in early July, and again at the end of August.
Prep Time
Cook Time
Yield
Ingredients
Instructions
Slice tomatoes into firm, thick slices, about 1/3” thick and set aside. Prepare 3 bowls. The first with ½ cup of flour and half of the spices, the second with the eggs lightly scrambled, and the third with the remaining flour, the panko, and the other half of the spices.
Coat each tomato slice in the spiced flour mixture. Then, dip them into the eggs, and finally, coat them with the spiced flour-panko mixture. (It is important to coat the tomatoes in this order to make sure all of the batter sticks to them.)
In a shallow pot or tall cast iron pan, heat enough oil so that it measures about ¼ inch deep over medium-high heat. When the oil is hot, fry the tomato slices for a few minutes on each side, until they reach a deep golden color, flipping halfway through. Remove from the oil and drain on paper towels.