A summertime favorite, these Crispy Fried Green Tomatoes are made with Panko breadcrumbs mixed with garlic, onion, and a little kick of cayenne pepper.
I didn’t like fried green tomatoes the first time I tried them. I’m just not a fan of cornmeal coating on much of anything. I prefer to use Panko breadcrumbs, I love how they make chicken, fish, and everything else crispy.
The other thing I didn’t like about classic fried green tomatoes the first time was how they didn’t have any flavor, so I add garlic powder, onion powder, salt and cayenne pepper to my Crispy Fried Green Tomatoes.
Part of the reason I made these this time was because I have a lot of large green tomatoes in my garden that just weren’t turning red. It turns out they weren’t turning red because it’s been too hot, who knew? I looked it up and found out that tomatoes need temperatures between 75-80 to turn red, not the above 90 we had 9 days in a row! Good thing I love it hot!
Crispy Fried Green Tomatoes
Need more ideas to use the tomatoes in your garden? Try these recipes this summer:
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- 3 large green tomatoes, cored and sliced 1/2 inch thick
- salt and pepper
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup unseasoned Panko breadcrumbs
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne (ground red pepper)
- avocado oil or 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.