We had not made fried green tomatoes before – and now we know what the fuss is about! Southern dishes are often hard to improve upon, but instead of using traditional cornmeal or breadcrumbs, I used panko breadcrumbs for a new twist. This is a great side dish or snack.
- 4 Green Tomatoes
- 1 cup Flour
- 2 tbsp Garlic Powder
- 3 Eggs
- 2 tbsp Paprika
- 2 cups Panko Breadcrumbs
- Oil for frying
- Kosher Salt & Pepper
Here’s what I did:
Set up your assembly line. In three bowls, place the following: Bowl One – flour mixed well with garlic powder. Bowl Two – beaten eggs. Bowl Three – panko breadcrumbs mixed well with paprika.
Slice the tomatoes into medium-thickness steaks. Season with salt and pepper. Dredge the tomato slices in the flour, shaking off the excess. Next, dip the dredged tomatoes into the egg mixture, again shaking off any excess. Finally, dip the tomato into the panko breadcrumbs, coating evenly. Repeat this process with all the tomatoes.
Meanwhile, heat a shallow frying pan or a fryer with oil over medium-high. In a frying pan, use enough to generously coat the entire bottom of the pan with about 1/4 inch of oil.
When the oil is heated, place the coated tomatoes in an even layer. Don’t crowd the pan! You’ll probably need to do this in batches. Fry on each side until golden brown, about 3 minutes per side. Place on a paper-towel lined plate to soaked up any excess oil. Season with salt and pepper to taste.
Enjoy the tomatoes by themselves or with a sauce or aioli of your choosing!