The best fried green tomatoes you'll ever taste

Ingredients

• 4 medium Green Tomatoes (unripe, firm; sliced 1/4 to 1/2 inch thick)
• 1 cup All-Purpose Flour (for coating)
• 1/2 cup White Cornmeal (fine texture; can use yellow cornmeal)
• 1 tablespoon Old Bay Seasoning (adds classic southern flavor; optional)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Black Pepper (freshly ground)
• 2 large Eggs (beaten)
• 1/4 cup Milk (whole or 2% works)
• 1 tablespoon Hot Sauce (e.g., Tabasco or your favorite hot sauce)
• 1 cup Panko Breadcrumbs (Japanese style breadcrumbs for extra crunch)
• 1/2 teaspoon Sea Salt (to draw moisture from tomatoes)
• 2 cups Vegetable Oil (high smoke point oil such as canola or peanut oil)

Instructions

1. Prepare Flour Mixture

   In a large mixing bowl combine the all‑purpose flour, white cornmeal, Old Bay seasoning, onion powder, garlic powder, and black pepper. Whisk until evenly distributed.

   Time: PT5M

2. Make Egg Wash

   In a small bowl beat the eggs, then stir in the milk and hot sauce until smooth.

   Time: PT3M

3. Season Panko Breadcrumbs

   Place the panko breadcrumbs in another bowl and sprinkle a pinch of Old Bay seasoning over them. Mix briefly.

   Time: PT2M

4. Slice Tomatoes

   Trim the tops off the green tomatoes and slice them into rounds about 1/4 to 1/2 inch thick.

   Time: PT5M

5. Salt and Rest Tomatoes

   Lay the tomato slices on a plate, sprinkle with sea salt, and let sit for 10 minutes to draw out excess moisture.

   Time: PT10M

6. Pat Dry

   After 10 minutes, use paper towels to gently press each slice and remove released moisture.

   Time: PT2M

7. Dredge Tomatoes

   Working one slice at a time, coat in the flour mixture, dip into the egg wash, then press into the seasoned panko. Place coated slices on a rack.

   Time: PT5M

8. Heat Oil

   Add vegetable oil to the Dutch oven to a depth of about 2 inches. Heat over medium‑high until the oil reaches 350°F.

   Time: PT5M

   Temperature: 350°F

9. Fry Tomatoes

   Carefully lower the coated tomato slices into the hot oil. Fry 3‑5 minutes, turning as needed, until golden brown and crisp. Work in batches to avoid overcrowding.

   Time: PT12M

   Temperature: 350°F

10. Rest on Rack

    Using tongs, transfer the fried tomatoes to a wire rack to drain excess oil. Keep the rack in a warm oven (low heat) while you finish the remaining batches.

    Time: PT2M

11. Serve

    Arrange the fried green tomatoes on a serving platter. Serve hot with your favorite dipping sauce or alongside grits.

    Time: PT1M

Nutrition Facts

Calories

180

Protein

3g

Carbohydrates

15g

Fat

12g

Fiber

2g