Fried Green Tomatoes

This is one of Emily’s favorite late summer recipes for when the harvests of red tomatoes start to slow down. These fried green tomatoes are crunchy, a little tangy, and delicious on their own or in a sandwich.

Ingredients

• 1 large green tomato or 2 small green tomatoes

• Neutral, high temperature oil (avocado, peanut, canola, etc..)

Flour Dredge

• Salt to taste

• Black Pepper to taste

• ½ tsp Paprika

• 1 tsp Garlic Powder

• ½ cup all-purpose flour

Egg Wash

• 2 eggs beaten

• 1 tablespoon milk

Bread Crumb Coating

• 1 cup Panko bread crumbs

Instructions

• Slice the green tomatoes roughly ¼ inch thick

• Mix flour, salt and pepper, garlic powder, and paprika in a shallow bowl.

• Wisk eggs and milk together in a different shallow bowl

• Add panko to another shallow bowl

• Heat enough oil to give you about 1/8 to ¼ in a large frying pan on medium-high heat (if you measure the temperature, it should be around 350 degrees when ready)

• Dredge the tomatoes slices in the flour mixture covering each side and tap off excess

• Dip both sides in egg wash

• Dredge in panko bread crumbs. Be sure to coat both sides evenly.

• When the oil is at 350 degrees, place the tomato slices into the oil

• Fry 1-2 minutes per side or until they are golden brown. Remove from the pan and drain on paper towels or a cooling rack

• You can serve immediately, or if you’re making a larger batch they heat up nicely in the oven at 400 degrees after the first fry.

Tip: I love to dip these in buttermilk ranch or thousand island dressing.