Perfect Fried Green Tomatoes

And I’m not kidding…these are perfect. The first time I ever ever made these and they came out Perrffect! Yes, I may be tooting my own horn here, but cummon…when you can, go for it, right?

Of course, these gorgeous green fruits came from our awesome neighbors and they gave me a quick  and simple recipe on how to fry these under-ripened little guys. So one summery night when Joe was working late, I poured myself a glass of Pinot Grigio and busted out the canola oil and went to frying town. You know I don’t do this often, people. When you do it, do it right.

So, that was my dinner. White wine and fried green tomatoes-and it was heaven. I figured it was towards the  healthy side since I was frying a fruit (or vegetable..whatever you want to call it today) and saved on calories because that’s all I ate. The more I had, the more produce I consumed. So it was a win-win….right?

Method:

1) Begin by heating a large and deep skillet with about a 1/2 in of canola or vegetable oil. I used my cast iron skillet.

2) Set up a dredging station. One bowl with flour, another with 2 eggs and another with panko breadcrumbs. Season flour with salt and pepper.

3) Dredge tomato slice in flour, then egg then panko. Make sure tomato is fully coated with panko.

4) Fry tomato slices until first side is golden brown, about 2-3 minutes. It should sizzle. Carefully flip over and fry the other side for another 2 minutes.

5) When tomatoes are done, remove to a paper tower-lined plate and season with kosher salt.

 

Perfect Fried Green Tomatoes

Ingredients

  • 2-3 green tomatoes, cut into thick slices
  • 1/2 c flour
  • 2 eggs, lightly whisked + few dashes of hot sauce (hot sauce is optional)
  • 1 c panko bread crumbs
  • Canola oil, for frying
  • Salt and pepper, to taste

Instructions

  1. Begin by heating a large and deep skillet with about a 1/2 in of canola or vegetable oil. I used my cast iron skillet.
  2. Set up a dredging station. One bowl with flour, another with 2 eggs and another with panko breadcrumbs. Season flour with salt and pepper.
  3. Dredge tomato slice in flour, then egg then panko. Make sure tomato is fully coated with panko.
  4. Fry tomato slices until first side is golden brown, about 2-3 minutes. It should sizzle. Carefully flip over and fry the other side for another 2 minutes.
  5. When tomatoes are done, remove to a paper tower-lined plate and season with kosher salt.
http://littleferrarokitchen.com/2012/07/perfect-fried-green-tomatoes/

Enjoy!

 

Comments

  1. says

    Yum. Fried green tomatoes are one of my favorite foods – ever! When I find some delicious looking green tomatoes at the stand I pick a few up. I like your reasoning. I could make a meal out of them as well. I usually make mine with cornmeal. Will give panko a shot next time.
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  2. says

    I think the tomatoes look too ripe for ‘fried green tomatoes’ If they are are starting to ripe inside, it changes the entire way ‘fried green’ taste. Do others actually fry them semi-ripe?

    • SamanthaSamantha says

      Hi Rhonda..thank you for your comment. However, I have to happily disagree with you. The tomatoes I was given were very green without a speck of orange/red to prove ripeness. So I don’t think these are ripe by any means. The tomatoes in the back of the photo were not used and it took a few days for them to ripen up.

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