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Ingredients 0/8
Why This Recipe Is So Good
These tomatoes offer a crispy, tangy bite without relying on cornmeal. They are perfect for those who want a lighter coating while still enjoying a satisfying crunch. The bright flavor of green tomatoes shines through with every bite.
Helpful Cooking Tips
- Use firm, unripe green tomatoes to ensure they hold their shape while frying.
- Make sure the oil is hot enough before frying to get a crispy crust.
- Pat the tomatoes dry before coating to help the batter stick better.
- Make sure the oil is hot enough before frying to get a crispy crust.
- Pat the tomatoes dry before coating to help the batter stick better.
Directions
Heat some oil in a wide skillet over medium heat. In a medium bowl, toss the sliced tomatoes with the beaten egg until they’re fully coated. In a separate small bowl, mix together the bread crumbs, garlic powder, fennel seeds, mustard powder, and salt. Sprinkle this mixture over the tomatoes and give everything a good stir so the tomatoes get evenly coated. Carefully add the tomatoes to the hot oil and cook them, stirring often, until they become soft and golden, which should take about 15 minutes.
Great Ways To Serve
Serve alongside a creamy dipping sauce like ranch or spicy aioli to balance the tartness. They also pair well with fresh salads or as a side to grilled meats for a Southern-inspired meal.
How To Store This Recipe
Store leftover fried slices in an airtight container in the refrigerator. Reheat them in a skillet or oven to keep the coating crispy. They are best eaten within 1-2 days for optimal texture and flavor.
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