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

Connie Taylor

Unripe tomatoes turned into fried deliciousness!

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Prep Time 30

Cook Time 6

Course Appetizer

Cuisine American

Servings 10

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

Notes

These fried green tomatoes can be made ahead and stored in the freezer. Just complete all steps except the frying. Store in sealed zip top bags or food saver sealed bags. No need to thaw before cooking in hot oil. Cooking time may be a few minutes longer.

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