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


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.


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.)



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

Next, set up your coating station:


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.)


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


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


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


One tomato down, plenty more to go.



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.


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.



Who cares about plates or guests?

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


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


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.

Fried Green Tomato Recipe

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


*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.