Fried green tomatoes isn’t just an entertaining movie from the 1990s, it is a traditional tasty side dish that’s been popular in the Southern United States forever. At the end of the season, not all tomatoes have ripened and it’s just one of the wonderful ways gardeners can use the green tomatoes that remain. In fact, there are so many popular green tomato recipes, that many groceries and farmers markets will carry green tomatoes along with the red ones.
When making fried green tomatoes, you use the whole tomato – peel and pulp. Just wash them, dry them and slice them into 1/4-inch slices. You will want to make them just before serving them, so they are still warm and crispy.
By the way, you can use other breadcrumbs, but Panko makes these babies so crispy it really has no substitutes. You can purchase Panko in most any grocery store. It’s sometimes in the international aisle and sometimes with other bread crumbs. (Panko is a Japanese bread crumb and you should always have some around the house – it is perfect for so many recipes.)
One of the secrets of a cook’s fried green tomato recipe is the dipping sauce. There are tons of sauces you can use. Most are creamy and some have just a little bite. The two recipes below are absolutely delicious.
Fried Green Tomato Recipe
Ingredients for Fried Green Tomatoes:
- 4 green tomatoes, washed and sliced into ¼-inch slices
- Salt and pepper
- ¾ cup flour
- 1 tablespoon garlic powder
- 4 eggs
- 2 tablespoons milk
- 2 cups Panko
- Pinch cayenne pepper
- Pinch paprika
- Oil for frying
Directions for making Fried Green Tomatoes:
Season the tomato slices on both sides with salt and pepper.
In a small bowl, stir together the flour and garlic powder. In another small bowl, stir together the eggs and milk. In a third small bowl, stir together the Panko, cayenne pepper, and paprika.
Put enough oil in a large skillet to make it about ½-inch deep. Heat the oil over medium-high heat.
Dredge each tomato slice first in the flour mixture, then in the egg mixture, then in the Panko (coating each slice well). Put each slice into the hot oil. Cook for 1 – ½ minute on one side, then flip to the other for another 1 ½ minute. (You won’t be able to put all slices in the skillet at once – do not crowd them so that they cook well.)
As each tomato slice is done, set it on paper towels to drain. Sprinkle with just a little more salt.
(From the Neeleys on the Food Network – thanks Dan and Kathleen for the green tomatoes!)
Dipping Sauce #1
- ¼ cup mayonnaise
- 1 few drops of Sriracha
Put in enough Sriracha for your particular taste. Stir together and enjoy!
Dipping Sauce #2
- ½ cup orange marmalade
- 1 tablespoon horseradish
Stir together and enjoy!
Another green tomato recipe:
Green tomato pie recipe – tastes so much like apple pie!
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