Fried Green Tomatoes Revisited


Sometimes I don’t get things right the first time…

Last summer, I shared a recipe for fried green tomatoes with you, but the step-by-step photos did not do the dish justice.  Fortunately, I don’t mind trying a recipe again–especially if it means I get to eat it again!  And since the garden is exploding with big green tomatoes, what better time to offer a lighter, brighter, more vivid version of this crispy treat?  🙂

Flavorful Fried Green Tomatoes

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I’ve ordered fried green tomatoes a couple times at, believe it or not, more upscale restaurants, and though they were delightfully crispy, they were a bit on the bland side.

ENTER: SEASONING.

Garlic powder and a final sprinkling of kosher salt is all you need for a flavorful batch of fried green tomatoes.

(But a little dollop of dilly dipping sauce couldn’t hurt, either.)

Preparation

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Wash and core 4 large green tomatoes.  Slice 1/2″ thick.

Next, set up your coating station:

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In one shallow dish, add 3/4 cup flour, 1 Tablespoon garlic powder, 1 teaspoon salt, 1 teaspoon Old Bay Seasoning, 1/2 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper, and mix thoroughly.

In another shallow dish, beat 2 large eggs with 2 Tablespoons half and half or milk.

In the third shallow dish, add 2 cups [to start] of Panko breadcrumbs.  (You can find these in the Asian aisle of most grocery stores.)

Assembly

Dip a slice of tomato in flour.  Make sure both sides are coated well.  Shake off excess flour.

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Next, dip tomato in egg mixture, covering well.  Shake off excess egg.

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Finally, drop tomato in breadcrumbs and cover well.  I even like to lightly press the crumbs into place.  Shake excess crumbs off.

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One tomato down, plenty more to go.

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Cooking

Fill a cast iron skillet with an inch of canola oil and place over medium-high heat until hot.

COOKS NOTE: I like to get at least halfway through coating my stack of tomato slices before heating the oil.  I tend to rush less this way.  Hot oil makey me nervous.

Carefully place 4-5 tomato slices into the hot oil using tongs.

Fry on one side until golden, about 4 minutes.  Carefully flip and fry the other side for another 4 minutes.

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Remove and place on a thick sheet of paper towels to drain and sprinkle with a large pinch of kosher salt.

Cool at least 5 minutes before serving.

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Mmmmm.

Who cares about plates or guests?

Go ahead and eat one now.  No one will know.

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These are even more tasty with dipping sauce.  Here is how I make mine.

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Dilly Dipping Sauce

*1 cup olive oil mayonnaise (or 1/2 cup mayo and 1/2 cup Greek yogurt)

*1 small clove of garlic, finely grated

*2 Tablespoons chopped, fresh dill

*1 teaspoon freshly squeezed lemon or lime juice

*1 teaspoon smoked paprika (regular will do, too)

*salt and pepper to taste
Whisk mayo, garlic, lemon juice, dill and paprika until smooth.  Mix in 1/4 teaspoon of salt and pepper to start.  Add more to taste if desired.
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Fried Green Tomato Recipe

Courtesy of Patrick and Gina Neely (with a few tweaks)

Ingredients:

*1 inch canola oil

*3/4 cup flour

*1 Tablespoon garlic powder

*1 teaspoon salt

*1 teaspoon Old Bay Seasoning

*1/2 teaspoon smoked paprika

*1/4 teaspoon cayenne pepper

*2 large eggs beaten

*2 Tablespoon milk or half and half

*3-4 cups Panko breadcrumbs

Core and slice tomatoes 1/2″ thick.

Mix flour though cayenne pepper in a shallow dish.  Set aside.In another shallow dish, beat the eggs and milk until smooth.  Set aside.  In a final shallow dish, add 3 cups of Panko.

To coat, dip tomato slices in flour mixture, then egg, then Panko.  Set on a plate and finish the rest.

Heat 1″ canola oil in a skillet over medium-high heat.  Fry tomatoes at least 4 minutes on each side or until golden.  Drain on paper towels.  Cool 5 minutes before serving.