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Fried Green Tomatoes

This seasonal southern recipe for fried green tomatoes is from Amy Goldman.

  • Servings: 8
Fried Green Tomatoes

Source: The Martha Stewart Show, September Summer/Fall 2007

Ingredients

  • 8 medium (about 3 1/2 pounds) green tomatoes
  • 3 1/2 teaspoons coarse salt
  • 1 3/4 teaspoons freshly ground black pepper
  • 5 large eggs, beaten
  • 1/2 cup milk
  • 3 cups all-purpose flour
  • 4 cups panko (Japanese breadcrumbs)
  • 1/2 cup cornmeal
  • 4 cups olive oil
  • Aioli, for serving

Directions

  1. Trim 1/2-inch from the stem and blossom ends of tomatoes. Slice tomatoes 1/4-inch thick. Season tomato slices with 2 teaspoons salt and 1 teaspoon pepper; set aside.

  2. In a shallow bowl, whisk together eggs and milk; set aside. In a second shallow bowl, whisk together flour, 1/2-teaspoon salt, and 1/4-teaspoon pepper; set aside.

  3. Place panko in a shallow bowl along with cornmeal, remaining teaspoon salt, and 1/2-teaspoon pepper; stir to combine and set aside.

  4. Working with one tomato slice at a time, coat tomatoes with flour mixture, shaking off excess. Coat with egg mixture, followed by breadcrumb mixture. Transfer to a wire rack set over a parchment-lined baking sheet; repeat process with remaining slices.

  5. Heat 2 cups oil in a 10-inch skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place tomatoes into the heated oil in a single layer. Fry until golden, turning once, 2 to 3 minutes per side. Drain on a paper towel-lined baking sheet. After frying half of the tomato slices, discard oil and heat remaining 2 cups oil in skillet; continue frying remaining tomato slices. Serve tomatoes immediately with aioli.

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