Fried green tomatoes are a staple end summer treat. When Colby and I first moved in to together he was peer pressuring me to the garden. Which up until this point of my list I thought gardening was punishment (thanks Mom) because it was always weeding and I have not found a person who enjoys weeding. Buy the time we bought our first house I was determined to try gardening again. Suprise to everyone I got hooked to the point where I was obsessed with soil samples, growing seasons, gardening for my zone, and so on and so on. I got really nerdy I owned a farmers almanac, if you would have told me when I was 10 I’d have multiple gardening books (covered with highlights and notes) I would have told you you’re a liar. For anybody who’s ever grown a tomato plant in zone 8b (Seattle’s growing zone according to Cisco Morris) then you know that summer ends before you can even have all of your tomatoes ripe.
Thankfully fried green tomatoes are not only a great movie but a great way to eat the not quite ripe end of the season tomatoes. The secret to my fried green tomatoes is the use of half Panko breadcrumbs and half cornmeal. Which gives you the cornmeal crunch but then also the crispy crunch of Panko which is a nice balance and my Asian twist on a classic. Another thing that I do is serve it alongside my “fancy sauce” which is my take on Shake Shack’s sauce. Together it is a perfect balance of creamy and tangy and crunchy. If you have, pair the fried tomatoes with some ripe heirlooms when you get that sweet saltiness with it all mixed together. You can even pre-bread these and stick them in the freezer to fry later on in the dead of winter when you are missing summer terribly or make a full meal out of it and make a fried green tomato po’ boy.
- 3-4 large Green Tomatoes
- 1 cup Panko bread crumb
- 1 cup Corn Meal
- 1 teaspoon granulated Onion
- 1 teaspoon granulated Garlic
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 2 Eggs (beaten)
1. Heat oil in a frypan (like a cast iron) to 350°. Slice tomatoes into thick slices (1/4in).
2. On a plate mix together bread crumbs, cornmeal, salt, paprika, granulated garlic, and granulated onion. On another plate beat eggs and hot sauce together.
3. Dredge the tomatoes into the cornmeal mix then the egg, then the cornmeal again making sure to cover all the edges. Then fry until the tomatoes are golden and heated through.
4. Serve with a generous amount of Fancy Sauce