Homemade Fried Green Tomatoes are a delicious appetizer! They’re also a great way to salvage those leftover garden goodies that didn’t quite ripen at the end of the season.
If you’re a gardener, you’ve likely ended up with something like this…
Yep, I know the feeling. I also know that I certainly don’t want to waste my precious tomato harvest, even if I can’t slice them up and slap em on a sandwich.
In this recipe, I use panko breadcrumbs along with the cornmeal. If I’m gonna eat a fried food, I want it crispy and crunchy. The cornmeal has a great texture, but the panko adds that extra crunch.
Placing the coated tomatoes in the freezer will help them hold up better when frying. And if you’re planning on making these ahead of time or making several batches to use up all those green tomatoes, these hold up very well in the freezer.
Fry them in batches to keep from crowding the pan and risking a mushy bunch of fried tomatoes.
Drain the fried tomatoes on a paper towel lined plate. Serve hot with your favorite sauce such as my oven roasted tomato sauce.
That’s a super tasty plate of fried green tomatoes! I hope you enjoy.
As always, keep it delicious!
Much love, Connie
Fried Green Tomatoes
Ingredients
- 4 large green tomatoes
- kosher salt for salting tomato slices
- 2 large eggs
- 1/2 cup milk
- 1/2 cup all purpose flour
- 1/2 cup corn meal
- 1/2 cup panko bread crumbs
- 2 teaspoons kosher salt
- 1/4 teaspoons black pepper
- oil for frying peanut oil is best!
Instructions
- Slice tomatoes into 1/2 inch slices
- Place tomato slices on a cooling rack over a baking tray
- Salt tomatoes generously on both sides
- Allow tomatoes to sit for 5 minutes
- In a large bowl, combine eggs and milk
- Spread flour onto a large plate
- In a large bowl, combine cornmeal, panko breadcrumbs, salt and pepper
- Pat tomatoes dry with a paper towel
- Coat tomatoes with the flour and allow to sit 5 minutes on baking tray
- Dip tomatoes in egg mixture
- Coat tomatoes with the bread crumb mixture
- Place the tomatoes in the freezer for about 20 minutes
- Heat oil in large frying pan
- Fry tomatoes in batches (don't crowd the pan) two to three minutes on each side until golden brown
- Transfer to paper towel lined plate to drain excess oil
- Serve hot with your favorite sauce
What is Happy Belly Foodie all about? Keeping it delicious! 
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