Crispy Fried Green Tomatoes
A summertime favorite, these Crispy Fried Green Tomatoes are made with Panko breakcrumbs mixed with garlic, onion, and a little kick of cayenne pepper.
- 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.
Calories: 533kcal | Carbohydrates: 28g | Protein: 7g | Fat: 44g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Cholesterol: 81mg | Sodium: 444mg | Potassium: 264mg | Fiber: 2g | Sugar: 4g | Vitamin A: 765IU | Vitamin C: 21.6mg | Calcium: 52mg | Iron: 2.3mg