I've only had fried green tomatoes once before and I remember them being really good. When I saw my first green tomato growing in the garden about a month ago, the idea immediately crossed my mind. I figured, why the heck shouldn't I do it!
I put the recipe together on the fly while my son and I were at my parent's house for dinner. I was basing my entire recipe on the tomatoes I had about six years ago so I wasn't sure if I should be confident in this recipe or not. After all, it was just a memory from a long time ago, but I'd only lose a few tomatoes if it didn't work out so I went for it. I'll tell you, sometimes those 'on-the-fly' recipes turn out to be better than ones you worked on for awhile. The tomatoes were quite the rave at dinner and I was really happy with how they turned out. The tomatoes had just the right amount of tang and the coating was just perfect!
My early girl tomatoes are just about done but my beefsteaks are just starting to grow so I think I'll be making these again while I still can!
Fried Green Tomatoes
• 1/2 c regular breadcrumbs
• 1/2 c panko breadcrumbs
• 1/4 tsp paprika
• 3/4 tsp salt, divided
• 3/4 tsp pepper, divided
• 2 eggs
• 1/2 c flour for dredging
• 5 medium green tomatoes
• 1 TB butter
• 1 TB oil
1. Mix breadcrumbs, paprika, 1/2 tsp salt and 1/2 tsp pepper together in a shallow bowl. In another bowl, whisk together eggs. In a third bowl, mix flour with remaining 1/4 tsp salt and 1/4 tsp pepper.
2. Slice each tomato into about 3-4 slices. Each slice should be a little less than 1/2" thick.
3. Melt butter and oil in a non-stick skillet over medium heat. Coat each tomato slice in seasoned flour, then dip in egg, then breadcrumbs. Make sure each slice is fully coated. Place in skillet and cook for about 2 minutes per side or until golden brown. Drain on paper towel. (If you need to do a few batches, clean the pan before each new batch to prevent burnt breadcrumbs. Replenish butter and oil accordingly.)