Fried Green Tomatoes

Fried Green Tomatoes allow you to enjoy these beauties even before it turns red! Crunchy coating and cool, spicy dipping sauce makes these tomatoes a top summer treat.

Fried Green Tomatoes

Fresh picked garden tomatoes are probably the vegetable I look forward to the most each summer. After a long season of hot house store bought tomatoes, I’m ready for fresh red tomatoes!

I may be ready, but my garden isn’t. I see a sea of green tomatoes. My choice is to wait for Mother Nature to full ripen these beauties or eat them as is with a little crunchy coating.

One green tomato won’t be missed in the garden but it will be enjoyed instead on my plate!

Fried Green Tomatoes

A little dried basil in the flour part of the dredge adds subtle flavor. Experiment with different kinds of flour. For this version, I used stone ground whole wheat with the bran. It added a slightly nutty taste.

Half cornmeal and half Panko crumbs makes a crispy coated tomato.

Fried Green Tomatoes

Extra tomatoes? How about making Zesty Tomato Pie.
Zesty Tomato Pie

Fried Green Tomatoes

Fried Green Tomatoes

Ingredients
  

  • 1 large green tomato, thinly sliced (1/4-inch thickness)
  • 1 tsp salt
  • 1/2 cup flour
  • 1 tsp basil, dried
  • 1 tsp granulated garlic
  • 1 egg, beaten
  • 1/4 cup milk (whole or 2 percent)
  • 1/3 cup corn meal
  • 1/3 cup Panko breadcrumbs
  • 1/2 tsp seasoned salt
  • sauce
  • 1/3 cup sour cream (used light sour cream)
  • 1 tsp horseradish
  • 1/2 tsp dill
  • pinch of salt
  • 1 tbsp vegetable oil

Instructions
 

  • Spread tomato slices in a single layer over paper towels. Sprinkle both sides with salt. Allow slices to drain on towels for about 5 minutes.
  • Mix flour, basil and garlic together on a plate. In a separate bowl, whisk together egg and milk. Lastly, mix cornmeal, Panko breadcrumbs and seasoned salt together on a plate.
  • Dredge tomato slices, first in seasoned flour, then egg mixture, then crumbs.
  • Add oil to a medium-sized fry pan. Heat pan over medium heat until oil shimmers, about a minute. Add coated slices to pan. Cook on each side about 1 minute until browned. Drain on paper towels.
  • Mix together sour cream, horseradish and dill. Serve cold with fried tomatoes.
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