Fried Green Tomatoes
Ingredients
3 fresh green tomatoes cut into 1/4 inch slices and room temperature
Salt and pepper to taste
2 cups all-purpose flour
2 large eggs beaten with 1 tablespoon water
1/2 cup yellow cornmeal
1/2 cup panko crumbs
1/4 teaspoon paprika
2 tablespoons chicken bouillon
Salt and pepper
A pinch of cayenne optional
oil for frying
Instructions
Add flour and eggs to a medium shallow bowl and mix well
Combine cornmeal, panko crumbs, paprika, chicken bouillon and cayenne into another small shallow bowl and whisk together.
Begin by dipping each seasoned tomato slice into flour coating on both sides.
Next add floured tomato slice into mixture coating on both sides.
Lastly dip into crumb mixture and set aside finished slice on baking sheet.
Repeat dredging process, starting with flour, until all slices are coated.
Heat oil in a frying pan over medium high heat to 350°F to 375°F ( 175°C to 190°C).
Add dredged tomato slices to the pan and be careful not to overcrowd it. Fry tomato slices on both sides until golden brown and drain on paper towels or on a wire rack over a baking sheet lined with paper towels.
Serve warm. If you aren't serving immediately, add the tomatoes to a preheated oven around 250 to stay crisp and delish. ¼ teaspoon paprika
2 tbl of chicken bouillon
â–¢ a pinch of cayenne optional
â–¢ oil for frying
1. Liberally season green tomato slices with salt and pepper on both sides.
2 Add 1/2 cup of flour and eggs to a medium shallow bowl and mix.
Combine cornmeal, panko crumbs, paprika and cayenne into another small shallow bowl and whisk together.
Begin by dipping each seasoned tomato slice into flour coating on both sides.
Next add floured tomato slice to eggs coating on both sides.
Lastly dip into crumb mixture and set aside finished slice on baking sheet.
Repeat dredging process, starting with flour, until all slices are coated.
Heat oil in a frying pan over medium high heat to 350°F to 375°F ( 175°C to 190°C).
Add dredged tomato slices to the pan and be careful not to overcrowd it. Fry tomato slices on both sides until golden brown and drain on paper towels or on a wire rack over a baking sheet lined with paper towels.
Serve warm. If you aren't serving immediately, add the tomatoes to a preheated oven around 250 to stay crisp and delish.
Fried green tomatoes are a Southern delicacy beloved for their unique flavor and crispy texture. These bright, tart tomatoes, typically unripe, provide a wonderful contrast to the crispy coating made from flour, cornmeal, and breadcrumbs. Start by selecting firm, fresh green tomatoes and slice them into 1/4-inch thick rounds. It's crucial to season the slices generously with salt and pepper to enhance their natural flavor. The dredging process involves coating the slices first in seasoned flour, dipping them in a mixture of beaten eggs, and finally rolling them in a flavorful crumb mix that might include panko for extra crunch and spices such as paprika or cayenne for a kick. When frying, it's important to maintain the oil temperature between 350°F to 375°F to achieve that perfect golden brown color without absorbing excess oil. Serving these fried green tomatoes warm is ideal, perhaps with a side of tangy dipping sauce or a refreshing remoulade to complement the crispiness. They can also be enjoyed on their own as a snack or served alongside meals, showcasing their versatility. For a twist, consider adding herbs or spices to the breadcrumb mixture or serving them atop a salad for a delightful crunch. Fried green tomatoes are not only a treat for the taste buds but also a nostalgic comfort food that inspires fond memories for many.
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