«

»

Crumbed Green Tomatoes

These wonderful Southern-fried green tomatoes make a great side dish for summer. Flour, egg, and breadcrumbs turn into a coating that sticks steadfastly to green tomato slices and becomes perfectly crisp and light when fried. It’s hard to improve upon a tomato slice fried this way, but you might like to melt a slice of mozzarella cheese on top of each tomato round.

Crumbed Green Tomatoes
Ingredients
  • 2 large unripe tomatoes, cut into 1 cm thick slices
  • salt
  • ¼ cup all-purpose flour
  • 1 large egg
  • 1 cup panko (or fine breadcrumbs)
  • 2 tablespoons finely chopped coriander (optional)
  • black pepper
  • ½ cup extra-virgin olive oil
  • ¼ cup butter
Instructions
  1. Put the tomato slices in a large colander and toss with a large pinch of salt. Put the colander in the sink and let the tomatoes sit for 20 minutes, then gently pat dry with a paper towel.
  2. Meanwhile, put the flour, the egg, and the panko and coriander in three separate shallow bowls; season each with salt and pepper. Beat the egg.
  3. Put the olive oil and butter in a large skillet over medium-high heat.
  4. Dip each tomato slice first in the flour, then in the egg, and finally in the panko, letting any excess coating drip off.
  5. Transfer half of the tomato slices to the skillet. Cook until golden brown on the bottom, 3 to 5 minutes, then turn and cook until lightly browned on the other side, another 3 to 5 minutes.
  6. Drain on paper towels. Repeat with the remaining tomato slices, flour, egg, and panko.
  7. Serve hot.

Comments and Feedback

Be the First to Comment!

Notify of
avatar
wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
39
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining