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
  • 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
  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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

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: