I’m back on my tomato soapbox again… and we are talking all things tomatoes here – make that green tomatoes!
Ohhhh, the possibilities! Well, as it turns out, green tomatoes are quite enjoyable for throwing in the frying pan and devouring just a few quick minutes later. Tomatoes in October? I know, right? Click here for our green tomato pickle recipe – if you love salt and vinegar!
So these are just fun to make. They consist of just a few ingredients, but have a few steps for the dipping process. Then then can be fried and enjoyed within minutes.
Something that I completely left out that would be delicious is the dipping sauce – yes, we’ll be adding that the next time around. I found this recipe that looks so, so good – love the name – Comeback Sauce. Sounds so southern doesn’t it?
I made these as a side to our meal (this was supposed to be our “vegetable”), but they would be great for an appetizer or snack too – enjoy!
- 3 large green tomatoes, sliced at ¼ inch thick
- salt and pepper to taste
- ½ c. flour
- 2 eggs, beaten
- 1 c. unseasoned Panko breadcrumbs
- 1 t. garlic powder
- ¾ t. onion powder
- ½ t. salt
- ¼ t. cayenne pepper
- canola oil for frying
- Sprinkle the sliced tomatoes lightly with salt and pepper on both sides. Let sit for at least 20 minutes to draw out moisture.
- Using three shallow bowls, place the flour in one bowl, the beaten eggs in another, and the Panko, garlic powder, onion powder, salt, and cayenne in the last bowl. Mix the Panko mixture well.
- Working one slice at a time, dredge the tomatoes in the flour, then the eggs, and finally coat well with the Panko. Shake off excess.
- Heat the oil in a frying pan over medium-high heat. Fry the tomatoes, working in batches if needed, for 2-3 minutes, turn and fry for an additional minute or two. Turn the heat down if the tomatoes are browning too fast. Remove from the oil with tongs, draining excess oil, onto a paper towel lined oven safe plate or sheet pan. Keep warm in a 215 degree F oven until ready to eat.