Author: Susanne at dishwithme.com
Notice I didn’t name this recipe Fried GREEN Tomatoes. That’s because this recipe is good for any shade of green or red tomato that you choose, or is to your liking. I think they must typically be named Fried Green Tomatoes because that is probably how many people like them. Not me. Green tomatoes are a little too tart for me, so I like them mostly red with just a hint of green left to them. So, whatever your personal taste is, this recipe for Fried Tomatoes will work.
It seems most people either prefer a flour and egg coating, or corn meal and egg. I like to experiment and what I have found I prefer is a seasoned flour/panko mix and egg. This seasoned mixture gives it a great flavor and a nice crunch.
HELPFUL HINTS FOR FRIED TOMATOES
These tomatoes are not the greatest left over and are far superior when fresh. With that being the case, if you are only cooking for one and will only eat one tomato, simply cut the recipe in half.
Prior to adding the sliced and breaded tomatoes to the pan, test to see if the oil is hot enough. Simply add a little crumble of the dough from a tomato to the oil to make sure it sputters and bubbles. Adding the tomatoes to the oil before it is hot enough will result in a soggy texture.
- Fresh tomatoes
- All-purpose flour
- Granulated garlic powder
- Granulated onion powder
- Dill week
- Oil – For frying – good options are peanut oil, vegetable or canola
- Kosher salt
- Freshly ground black pepper
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You’ll need a frying pan for this recipe.
- Frying pan
- Tongs or Spatula
- 2 Large tomatoes Whatever variation of color or ripeness you like, sliced
- 1 cup Flour all-purpose
- 1 cup Panko
- 1 teaspoon Granulated garlic powder
- 1 Granulated onion powder
- 1/2 teaspoon Dill weed
- 1 1/2 teaspoon Kosher salt 1 teaspoon for flour Panko mixture, 1/2 teaspoon for eggs, more for sprinkling
- 30 grinds Freshly ground black pepper
- 2 Eggs
- Oil for frying Enough to cover bottom of pan and about 1/2 inch deep
- Wash, dry, core and slice tomatoes about 1/4 inch thick, or as desired.
- On a plate, or in a large zippered baggie, add flour, panko, granulated garlic powder, granulated onion powder, dill, Kosher salt and pepper. Mix well.
- Crack eggs and place into a bowl. Sprinkle in some salt and pepper. Add just a splash of water to the eggs. Beat with a fork until fluffy.
- Dredge tomato slices, one by one, into the flour/panko mixture, then the egg mixture, then back into the flour/panko mixture again.
- Heat oil in a large pan on medium-high heat. When oil is hot, placed dredged tomato slices into the pan without over-crowding. Cook in batches, if necessary. Cook until lightly browned on both sides. This will take approximately 2 minutes on each side, or cook to your desired level of brown toastiness. Remove to a paper towel covered plate. Sprinkle with salt.
- I love to top these bad boys with some Louisiana hot sauce.