Fried green tomatoes are excellent as a stand-alone appetizer served with a chipotle sauce, as a topping to your favorite burger, or as a substitute for a ripe tomato on a BLT. One of my very favorite ways to serve them is to place the fried tomatoes on a plate, then top them with shrimp and remoulade sauce.
- 4 large firm green tomatoes
- 1 1/2 cups flour
- 1 teaspoon kosher salt (plus more for sprinkling)
- 1/2 teaspoon pepper
- 2 eggs
- 1 tablespoon water
- 1 cup bread crumbs
- 1 cup olive oil
- 4 tablespoons butter
- Slice the tomatoes 1/4 inch thick. On a large plate, mix flour, salt, and pepper. On a second plate, beat eggs and water together. Place bread crumbs on a third plate. Coat tomato slices into seasoned flour, then egg mixture, then bread crumbs.
- In a hot sauté pan, mix butter and oil. When sizzling, place coated slices in pan for about 2 to 3 minutes per side, or until tomatoes are tender. Cook in batches and add more oil if needed.
- Transfer to a platter, sprinkle with extra salt, and serve warm.
A lighter (baked) version of this recipe
Simply replace the eggs with a cup of plain Greek yogurt, and use panko (a Japanese-style breadcrumb) in place of regular breadcrumbs. Spray the panko with nonstick spray to help the coating obtain a nice golden brown color, then bake at 350 degrees for 7 minutes on one side and 5 minutes on the other. You will be amazed how easy and tasty this treat will be!
Stacy Harris is pioneering the farm-to-fork eating movement that includes harvesting wild animals in addition to domesticated animals and homegrown fruits and vegetables. She’s the author of several books about sustainable living for healthy families.