Hey, Foodies! Happy Friday!
I’m not going to lie. The first time I tried making Fried Green Tomatoes years ago was because I love the movie (even more than the book, which is rare for me!).
But the reason I’ve kept making them is because I like the flavor. And while there are MANY different ways to make these, some more labor intensive than others, this recipe cuts down on the work without cutting down on the flavor!
2-3 green tomatoes
2 cups bread crumbs
1.5 cups flour
oil for frying (I use peanut)
Wash and slice tomatoes. Salt both sides and allow to sit for at least ten minutes.
While tomatoes are resting, lay out your flour and breadcrumbs. (For yeast free breadcrumbs, add a couple Pillsbury Crescent Rolls or Biscuits to a food processor. I’ve used rice ‘bread’ crumbs before, and they don’t have the best flavor.) Season both flour and breadcrumbs with the old bay, garlic powder, garlic salt, and pepper. In a small bowl, beat your eggs.
Heat your oil over medium high heat.
You’ll find your tomatoes are now sitting in a puddle of liquid. Wipe both sides of your tomatoes, removing the salt. Dredge in the flour, then the egg wash, then the breadcrumbs. I do them all at once and set them on a piece of wax paper, but you can dredge, dip and dredge as you go if you want.
Add your tomatoes to the oil, working in batches. You may have to turn the oil down in temperature as you go.
Remove from oil using a metal spatula or spoon and allow to dry on a paper towel lined plate. And that’s it!
For dipping sauces, I like ranch dressing mixed with chili powder or tzatziki. They taste best freshly fried, and while still tasty, will be a bit soggy the next day.
If you try it, please let me know if you like it!
Check back next Friday for another Foodie Flavor!