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Last summer I discovered fried green tomatoes and what a glorious discovery it was! It came out of necessity as I had over a hundred green tomatoes and an impending frost. Thankfully I also discovered a great relish recipe and a chili recipe – all that used green tomatoes. With everything I had left I just pulsed them a few times in the food processor and chucked them in the freezer for future use. In fact we just used our last bag a few weeks ago to make that yummy chili I mentioned.

This year I have a need to use green tomatoes but for completely different reason. Thanks to a very cold and wet summer many of our heat loving crops are not fully ripening. Lots and lots of little green globes of potential… not so many red ones.

Regardless of your reasons for want to eat green tomatoes, this recipe will quickly become a family favourite. I do recommend consuming these in moderation because you know…. fried and all that jazz.

 

 

To Cornmeal or Not to Cornmeal

So I know that traditional fried green tomato recipes use cornmeal. If you want an authentic fried green tomato recipe you are not in the right place. Try as I might I have not been able to source non-GMO cornmeal. Okay, I will admit I didn’t try that hard as we LOVE Panko breadcrumbs and I was excited to try a variation of this classic recipe with them.

So this recipe is still battered and fried (remember… nom nom nom in moderation) but uses Panko breadcrumbs and does not contain cornmeal.

 

 

Which Oils to Choose 

Finding oils to fry in is not as simple as it sounds. There are lots of oils to choose from but most are not healthy due to the methods used to process them or their terribly high levels of polyunsaturated fats.

Now let’s be frank; nothing fried is “healthy”. However there are better choices for your frying oil. Our favourite and preferred is coconut oil. Even after hours of continuous frying the quality and chemical composition of the oil does not change in the slightest. Over 90% of the fatty acids in coconut oil are saturated which makes it very high heat stable.

If you are allergic to coconut or simply don’t like it’s taste you will have to explore other options such as animal fats (lard, tallow or ghee), avocado oil or peanut oil. Keep in mind each of these options will have their own set of pros and cons. I encourage you to do some research and decide which is best for your family.

Please note that palm oil is often used for frying as well, but the ethics and sustainability of this crop make it a definite no for our family.

 

 

Panko Fried Green Tomatoes

Panko Fried Green Tomatoes
Print Recipe
A twist on the classic fried green tomato recipe that will turn you into a lover of all things green tomato.
Prep Time
10 minutes
Cook Time Passive Time
6 minutes 20 minutes
Prep Time
10 minutes
Cook Time Passive Time
6 minutes 20 minutes
Panko Fried Green Tomatoes
Print Recipe
A twist on the classic fried green tomato recipe that will turn you into a lover of all things green tomato.
Prep Time
10 minutes
Cook Time Passive Time
6 minutes 20 minutes
Prep Time
10 minutes
Cook Time Passive Time
6 minutes 20 minutes
Ingredients
  • 2 large green tomatoes
  • salt and pepper
  • 1/2 cup flour we used spelt
  • 2 eggs, beaten
  • 3/4 cup Panko breadcrumbs (unseasoned)
  • 3/4 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/8 tsp cayenne powder optional
Servings:
Instructions
  1. Slice your tomatoes about 1/2 inch thick. Sprinkle your slices with salt and pepper and put them in a collander. Let them sit for 20 minutes while the salt works to draw out moisture. When I am ready to bread them I like to blot with a paper towel as well.
  2. Using three shallow bowls or plates place flour in one, beaten egg in another and the Panko breadcrumbs, salt, garlic powder and cayenne in the third.
  3. Have your skillet warming (medium/high heat) with your cooking oil of choice while you bread your slices. You want enough oil so the slices swim in the oil but are not covered - approximately 1/4 - 1/3 inch of oil.
  4. Working on one slice at a time, first cover with flour, dip in the eggs and finally coat the slice well. Shake off excess breadcrumbs and repeat the process until all of your tomatoes are ready.
  5. Place your tomatoes in your hot cooking oil - frying for 2-3 minutes on the first side, flipping, and continuing to fry for another 1-2 minutes. If your slices are browning too quickly turn the heat down on your skillet.
  6. If you are working in large batches you can keep your slices warm in the oven while you continue to work.
  7. Serve hot with your favourite dipping sauce. We love garlic aioli!
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We absolutely love serving our fried green tomatoes with garlic aioli. You can make your own with a recipe like this or support a local company. Maia’s World of Flavour is local to us and they make awesome food!

 

Enjoy!

P.S. Pin for future reference and to share in the green tomato love 😉