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I love the fall. The cooler temperatures. The color changing of the leafs. Watching my boys trick or treat in the favorite costume of the year. Roasting pumpkin seeds. Preparing for Christmas. It’s just a great time of year! Another one of my favorite things about the fall is fried green tomatoes.
Despite the tomato season coming to an end, that is no reason you can’t still enjoy this amazing fruit. As you may or may not know, we moved into a new house this year and to say the least we’ve had a lot on our plate. Between fixing up the inside of the house and the kid’s sports and activities we have not had time to do much to the backyard let alone gardening. Hopefully we can winterize the lawn here soon as the least.
Anyway, my mother in law was nice enough to give me a whole basket full of green tomatoes. I’ve made fried green tomatoes in the past by just coating them with cornmeal but I wanted something that had a bit more flavor. Spicing up fried up fried green tomatoes is just as easy as the extra simple way.
What You Will Need
- 1 1/2 Cups Italian Panko Bread Crumbs
- 3-4 Green Tomatoes
- 2 eggs
- 2 TB Milk
- 1 Cup Flour
- Black Pepper
- Garlic Powder
- Vegetable Oil
How to Make Italian Fried Green Tomatoes
Pour vegetable oil into a frying pan until the bottom is completely covered (with a little bit of depth to it). I just eyed it. There’s no need for the tomatoes to be swimming in oil. Heat the oil on medium high heat.
While the oil is heating up slice the tomatoes about 1/4 of inch thick. I used a Progressive International Multi Slicer which made slicing a breeze. The thick stainless steel plate is just about 1/4 inch. You can also just eye this with a knife as well if you don’t own a slicer.
I then laid all of the sliced tomatoes in a single layer and sprinkled them with the spices. Flip them to season both sides.
In one bowl mix the milk and eggs together. Put the flour and panko crumbs in two separate bowls. I set myself up a mini assembly line (I do something similar when I make Easy Chicken Cordon Bleu) placing the items on the counter next to the stove. Furthest from the stove were the sliced tomatoes, then the flour bowl, followed by the egg mixture, and lastly the panko crumbs. Doing this helps cut down on the mess.
I cooked the tomatoes in batches of 5-6. So each tomato slice went through each bowl of the assembly line and after the final coat of panko crumbs went straight into the frying pan. I fried each side about two minutes. They turned out so yummy that I won’t be making the cornbread way again.
Do you like fried green tomatoes? What dip do you use with them? I dip mine in ketchup. Enjoy!
Krystle Cook – the creator of Home Jobs by MOM – put her psychology degree on a shelf and dived into a pile of diapers and dishes instead. She is a wife and mother to two rambunctious boys, sweating it out in her Texas hometown. She loves cooking, DIY home projects, and family fun activities.