Fried Green Tomatoes
When I was pregnant with my son, I craved all the foods I controlled myself from eating before. The ordinary and mundane that I would be more than happy to fill my stomach with, just didn’t cut it for me. Tangy, spicy, sweet… anything that was an exciting flavor not only satisfied my cravings, but the little one seemed to enjoy it much more than me 😉
One day I was so pumped up on hunger during the pregnancy, I made my husband take me to the MN State Fair just so I could taste the tangy yumminess that is Fried Green Tomatoes. Not only did the vendor confirm me as his best customer ever (owing to the copious amounts I ate) but it inspired me to make my own version of Fried Green Tomatoes at home.
Today, I did just that. I’ve made mine spicier and crispier than the traditional recipe. I’ve added 3 different types of spices to add just the type of spice that goes with the tanginess of the tomatoes, and I also used panko breadcrumbs for extra crunch. I suggest you use heirloom green tomatoes if you can find them, as they are larger and have more flavor (I bought mine from the Minneapolis Farmer’s market). I serve the crunchy tomatoes with seasoned sour cream and mango habanero sauce, but you could use any dip or condiment you like.
Here’s my recipe for Fried Green Tomatoes:
You will need:
- 4 large green heirloom tomatoes or any large green tomatoes
- About a cup of all purpose flour
- About a cup of panko breadcrumbs
- 2 large eggs
- A splash of milk
- Canola or any vegetable oil for shallow frying
- Seasonings: salt, pepper, paprika, cayenne pepper, chili flakes
- Slice the tomatoes in 1/2 inch discs and spread them out flat on a large plate. Season with a little salt and pepper on both sides. Leave aside for about 10-15 minutes
- In the mean time, put out 3 medium size bowls. Fill one with flour and season it with salt, pepper, a dash of chili flakes, 1/2 tsp paprika and 1/2 tsp cayenne pepper.
- Beat the eggs lightly with a splash of milk in a second bowl. In a third bowl, place the panko bread crumbs
- Once some of the juices have come out of the tomatoes, start with preparing them for frying. Dip in the egg wash, then the flour, and then the bread crumbs. Place flat on a plate in one layer and allow the slices to refrigerate for 15-20 minutes.
- Heat about 1/2 inch depth of oil in a non-stick pan and shallow fry the tomatoes until they are a light brown
- Allow to drain on paper towels. Serve with seasoned sour cream (salt, pepper, lemon juice) or my favorite – mango habanero sauce.