This Fried Green Tomato recipe is a remake of an oldie but goodie recipe.
You remember the 1991 film, Fried Green Tomatoes, with Jessica Tandy and Kathy Bates? I loved that movie. Ever since then, I’ve been intrigued by fried green tomatoes. In the spirit of celebrating tomatoes, I am squeezing in one more late summer tomato recipe, especially because tomato season is still flourishing here in San Francisco.
When I bite into a green tomato, I am instantly reminded it’s in fact a fruit and not a vegetable. The taste is deliciously sweet and tangy, more so than reds.
Before I dive in, a couple of notes about the recipe:
- The tomatoes I bought were a little under ripe, which is exactly what you want for this recipe.
- After slicing the tomatoes, pat them dry with a paper towel and salt them and set aside while you get the other ingredients in order.
- I served the tomato slices simply with organic arugula leaves drizzled with balsamic vinegar. The oil from the tomato slices combines nicely with the vinegar.
- 4 firm green tomatoes
- 1 cup bread crumbs / gluten-free crumbs
- ½ cup all-purpose flour / gluten free flour
- 2 eggs / flax eggs
- ¼ cup olive oil, divided
- sea salt and pepper to taste
- Core the tomatoes and slice in to ½″ slices. Pat dry with a paper towel and season with salt and set aside.
- Mix together the dry seasoning mix and set aside. Place flour, eggs, and bread crumbs into separate bowls.
- Heat 2 tablespoons of olive oil in a skillet on medium heat. Dip the tomato slices into first the flour, then eggs, and then bread crumbs.
- In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until golden. Drain on paper towels. Add more olive oil, as needed. Season with sea salt and ground pepper.