Crispy, tangy, and full of southern charm, this recipe brings a classic comfort food to your kitchen. Perfect as a snack or side, these fried green tomatoes are sure to become a family favorite in no time.
Prep Time10 min
Cook Time10 min
Total Time20 min
Difficulty
Easy
Helpful Cooking Tips
Use firm, green tomatoes for the best texture and flavor.
Make sure the oil is hot enough before frying to get a crispy crust.
Avoid overcrowding the pan to ensure even cooking and prevent sogginess.
Ingredients
0/10
Why This Recipe Is A Favorite
These crispy, tangy slices offer a perfect blend of crunch and flavor. They bring a comforting, Southern charm to any meal and are great for using up unripe tomatoes. Everyone loves their satisfying texture and bold taste.
Step 1
Pour some hot sauce into a small bowl for dipping. In another bowl, mix together the flour, brown sugar, grill seasoning, salt, and pepper. In a third bowl, beat the eggs into the milk. Then, pour the panko breadcrumbs into a shallow dish. Line up all your bowls in that order.
Step 2
Take each tomato slice and dip one side into the hot sauce. Then, coat both sides by pressing them into the flour mixture. Next, dip the tomatoes into the egg and milk mix, and finally, press them gently into the panko so they’re nicely coated. Place the coated tomatoes on a baking sheet and pop them in the fridge for about 30 minutes to chill.
Step 3
When you’re ready, heat some oil in a deep fryer or a cast-iron skillet until it reaches about 375°F (190°C). Fry the tomato slices in the hot oil for 2 to 3 minutes on each side, or until they’re golden and crispy. Drain on paper towels and serve with the hot sauce for dipping.
105
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Suggestions
Serve these golden slices with a side of creamy ranch or spicy remoulade sauce. They pair well with fresh salads, grilled meats, or even as a tasty sandwich addition. Great as an appetizer or a snack anytime.
Storing This Dish
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in a skillet or oven to keep them crispy. Avoid microwaving, as it can make them soggy.
Frequently Asked Questions
Can I use regular tomatoes instead of green tomatoes?
Regular tomatoes are softer and may not hold up well when fried, but you can try using slightly underripe tomatoes for a similar texture.
How do I know when the oil is hot enough for frying?
Heat the oil to about 375°F (190°C). You can test by dropping a small piece of bread or batter into the oil; it should sizzle and brown quickly.
Can I make these ahead of time?
Yes, you can coat the tomatoes and refrigerate them for up to 30 minutes before frying, but it’s best to fry and serve them fresh.
What can I use if I don’t have panko breadcrumbs?
Regular breadcrumbs or crushed cornflakes can work as a substitute, though panko gives the crispiest texture.
Is it necessary to chill the tomatoes before frying?
Chilling helps the coating set and reduces splattering when frying, so it’s recommended.
Can I bake the tomatoes instead of frying?
Yes, you can bake them at 425°F (220°C) for about 15-20 minutes, flipping halfway, but they won’t be as crispy as fried.
What kind of oil is best for frying?
Use a neutral oil with a high smoke point like vegetable oil, canola, or peanut oil for best results.
How should I store leftovers?
Store leftovers in an airtight container in the fridge and reheat in a skillet or oven to maintain crispiness.
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