Easy Fried Green Tomatoes

I am in love with the Easy Fried Green Tomatoes. I am making this for time to come.

Easy Fried Green Tomatoes
So here it is, finally after being on my back porch for over 2 weeks Easy Fried Green Tomatoes. These are the left overs tomatoes from this year that did not get to make it.

I have never made fried green tomatoes before, a little bit messy but worth the work. Though I do not like to fry things much I thought to give this a try since my husband also likes them, he is from the south and there they like their fried food :-)

Anyhow, I know many versions use milk, buttermilk, corn flour, flour etc but I just wanted to keep it simple. I pretty much wanted to enjoy the tomato rather than the coating so I only used eggs and panko, my favorite. I never use bread crumbs anymore because even the plain ones contain the lovely hydrogenated oil, aka trans fats, among other unhealthy crap.

Enjoy!

Here you can see that I first dipped them into the eggs and finally in the panko before frying! A bit messy :-)

Easy Fried Green Tomatoes

       They were pretty good I must say, specially with a little bit of sweet and sour chili sauce :-)

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Easy Fried Green Tomatoes

Miryam's original recipe

Yield: 4 servings

Total Time: 25 minutes

Ingredients:

2 lbs of green tomatoes, sliced 1/4 inch thick approximately.
2 organic eggs, beaten
2-3 cups of panko crumbs, maybe a tad more
1 tsp celtic of salt
Pinch of pepper
Olive oil for frying

 

Directions:

In a medium mixing bowl place the beaten eggs. In another bowl place the panko crumbs with the salt and pepper. These is your assembly line.

Pour enough oil in a frying pan to coat the bottom. Heat over medium heat. Using your assembly line - eggs, and panko, dip the tomatoes in the egg mixture, and then into the panko. Shake off any excess.

Sprinkle a couple of bread crumbs into the oil, if it sizzles it’s ready. Fry the tomatoes until light golden brown on each side. About 2 minutes per side.

Transfer them onto a plate, previously covered with paper towels, and fry all the tomato slices. Served while still warm.

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24 comments

  1. Can’t find kale at this time of year…except the frozen one. Your pizza looks fantastic!

  2. This looks amazing and I love the combo! Do you make your own pizza dough and if so, do you freeze extra for later use?

  3. I love using fresh tomatoes on pizza! This pizza looks great!

  4. This looks fantastic. My type of food. Can’t wait to try.

  5. Hi,great pizza. You mention chicken in your first paragraph, is that part of this recipe?

  6. Looks awesome! Any tips to how to not let your pizza crust get soggy from the moisture of the tomatoes and kale? I’ve made pizza with fresh tomatoes and spinach and the moisture made my pizza crust so soggy!

    • Hey sorry for the delayed response. I have found that kale doesn’t make the pizza soggy at all. It kind of gets crunchy. The tomatoes is a different story. I think cutting the tomatoes into wedges instead of slices helps the pizza from getting that soggy or at least that is what I have noticed. They did generate some liquid but not so much to make the pizza soggy. Spinach is very watery so that is why I never use fresh spinach on pizza. If I do is frozen and I make sure I squeeze the liquid off before adding to the pizza. I hope this helps.

  7. I love love love these toppings! Want to make a pizza just like this soon.

  8. Myriam, I LOVE this recipe cause kale is my favourite green! I add kale in almost everything ;-)
    You pizza looks great and I also love your homemade pizza dough recipe!
    Have a wonderful day!

  9. Kale on pizza is the best, I love how it gets super crispy. The cheese combination is great too!

  10. I also see chicken in the second paragraph of the “directions” it says: “Place the chicken in a microwavable plate and microwave for 6-8 minutes or until almost cooked. It will get throughly cooked in the pizza don’t worry if you see some raw pieces. Shred the chicken and mix with 1/4 cup of the chipotle sauce. Set aside.” Just FYI :)

    Trying this recipe tonight… sounds delicious!

  11. This is on our menu for the week! I think your nutritional facts need to be adjusted, though, because with my calculations there are 11 g protein, 6 g fat, and 53 g carbs. I am using part-skim mozzerella, so that may be the fat difference. But other than that, I’m not changing much else. I’m excited to try this, though! Sounds yummy.

  12. Just realized I actually forgot to put the mozzarella into my calculation! That made the difference. Sorry about that!

  13. Can I make this without the pizza dough …. I can’t eat bread yet I had gastric sleeve surgery in jan
    Thanks

    • You could but I don’t know what you could use for the base. Maybe cauliflower crust pizza? I have never made that before though but you can search on google for a recipe :-)

  14. Hey Miryam! Loving all your recipes. :)

    I’ve really wanted to try making pizzas but haven’t been able to invest in a pizza stone. Do you think I could bake a pizza in a baking tray or is that not a possibility?

  15. Made this tonight, and my family loved it!  I did top it off with some fresh basil and reduced balsamic to add some sweetness with the sour from the goat’s milk.  It was a hit!  Thank you so much for sharing!

  16. Hi! Just wondering roughly how many slices equal one serving? Is it one slice?
    Sorry if this was already answered – I may have just missed it. This recipe looks delicious!

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