Ingredients
Method
- Slice three room-temperature green tomatoes into ¼-inch rounds and season both sides with salt and black pepper.
- Add ½ cup of all-purpose flour to a shallow bowl.
- Beat two large eggs with one tablespoon of hot sauce or water in a second shallow bowl.
- Whisk together ½ cup yellow cornmeal, ½ cup panko breadcrumbs, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon lemon pepper, and an optional pinch of cayenne in a third shallow bowl.
- Dip each seasoned tomato slice into the flour to coat both sides.
- Dip the slices into the egg mixture until thoroughly coated.
- Press both sides of each slice into the cornmeal-panko mixture until fully coated.
- Place each finished slice on a baking sheet and repeat the process until all slices are breaded.
- Heat about one inch of vegetable oil in a large skillet or cast-iron pan over medium-high heat until it reaches 350°F to 375°F.
- Carefully add the dredged tomato slices to the hot oil in batches to avoid overcrowding and fry for 2 to 3 minutes per side until golden brown and crispy.
- Transfer the fried tomatoes to a paper-towel-lined plate or a wire rack over a baking sheet and serve warm or keep in a 250°F oven until ready.
Nutrition
Notes
Pro tip! Keep your tomatoes at room temperature. Refrigeration can negatively impact their flavor and texture, causing them to become mealy and lose taste.
Small-Batch Version for Two
If you’re cooking for two, here’s how to scale it down:- 1 medium green tomato, sliced
- ½ cup all-purpose flour
- 1 egg, beaten with ½ tablespoon of hot sauce or water
- ¼ cup yellow cornmeal
- ¼ cup panko breadcrumbs
- Seasonings: garlic powder, black pepper, lemon pepper, salt, and pepper-about ¼ teaspoon of each.
- Slice 3 room-temperature green tomatoes into ¼-inch rounds. Season both sides with salt and black pepper.
- In a shallow bowl, add ½ cup of all-purpose flour.
- In a second shallow bowl, beat 1 large egg with ½ tablespoon of hot sauce (or water if you prefer).
- In a third shallow bowl, whisk together ¼ cup yellow cornmeal, ¼ cup panko breadcrumbs, ¼ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon lemon pepper, and a pinch of cayenne (optional).
- Start by dipping each seasoned tomato slice into the flour, coating both sides.
- Then dip into the egg mixture, making sure it's well-coated.
- Finally, press both sides into the cornmeal-panko mixture until fully coated.
- Place each finished slice on a baking sheet and repeat until all slices are breaded.
- In a large skillet or cast-iron pan, heat about 1 inch of vegetable oil over medium-high heat. You're aiming for a temperature of 350°F to 375°F.
- Carefully add the dredged tomato slices to the hot oil. Don't overcrowd the pan-work in batches if needed. Fry each slice for about 2-3 minutes per side, or until golden brown and crispy.
- Transfer the fried tomatoes to a plate lined with paper towels or a wire rack over a baking sheet. Serve warm, or keep them in a 250°F oven until you're ready.