Estimated reading time: 11 minutes
These Fried Green Tomatoes have a crunchy, panko bread crumb coating with tuxedo sesame seeds.
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Fried Green Tomatoes
Hi Everyone, these Fried Green Tomatoes are so good and eagerly awaited for when green tomatoes are available.
I love to have them with an easy mayonnaise-soy sauce dipping sauce.
Recipe Attribution
This recipe is inspired by the Gluten-Free Fried Tomatoes recipe here on the blog.
I changed that recipe up by making the tomatoes green and added some Asian flair with the Panko bread crumbs, tuxedo sesame seeds, and mayo-soy sauce dipping sauce.
I’m inspired to use ingredients from my kitchen garden and sourced from local, organic farms, and in the case of this recipe, I did both!
I used late-season green tomatoes from my garden and green tomatoes from Roots to River Farm in Solebury, PA.
Fried Green Tomatoes Q and A
When are green tomatoes available?
Green tomatoes are available year-round in certain places but peak availability is summer and fall.
Ingredients
- 5 (1 lb. 10 ounces) green tomatoes, firm to the touch, sliced 1/2 inch thick
- 2 large eggs
- 1/2 cup milk (I use whole milk)
- 1 cup all-purpose flour – You can substitute the same amount of gluten-free flour
- 2 cups Panko bread crumbs
- 1 tablespoon tuxedo sesame seeds (or the same amount plain sesame seeds)
- 1-2 teaspoons kosher salt
- 1/4 teaspoon black pepper, fresh ground
- 1 quart Canola oil
Kitchen Tools
- 1 cutting board
- chef’s knife
- 1 large, cast iron skillet, for frying
- tongs
- mixing bowls
- whisk
- measuring spoons and cups
- 2-cup wet measure
- plate, lined with paper towels – for removing excess oil after frying
Web Story
How to make Fried Green Tomatoes
The full, printable recipe is at the bottom of the post.
I have included step-by-step photos below to help guide you through the process of making this recipe.
Intstructions
- Place paper towels on a large plate, for removing excess oil after frying, set aside.
- Heat the Canola oil in the pan, make sure there’s at least 1/2 inch depth of oil for frying the tomatoes.
3. Put 1 cup of flour in a shallow bowl (for dredging).
4. In a separate bowl, mix the Panko bread crumbs, tuxedo sesame seeds, kosher salt, and pepper until combined.
5. In a separate bowl, whisk the eggs and milk until combined (for dipping the tomatoes in).
6. Dip the sliced tomatoes in the flour first, then in the egg mixture, and finish with the Panko mixture. Repeat with all the slices before frying.
7. Fry the prepared tomato slices in the heated oil for about 2 minutes per side or until golden brown. Make sure the sliced are not crowded in the pan, you will need to fry them in batches.
8. When each slice is done, place it to cool on the prepared plate with paper towels to remove the excess oil.
9. Serve the tomato slices with a mayonnaise-based sauce (suggested), You can also add a fresh chopped herb of your choice, like basil, for garnish. Enjoy!
To Make the Mayonnaise Soy Sauce Dipping Sauce
- Add 1/2 cup regular mayonnaise and 1 tablespoon low sodium soy sauce. Mix until combined.
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If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
Thank you for reading and following along!
(This recipe was photographed on 10/11/2021 and published on 11/1/2021)
Fried Green Tomatoes
These Fried Green Tomatoes have a crunchy, panko bread crumb coating with tuxedo sesame seeds.
Ingredients
- 5 (1 lb. 10 ounces) green tomatoes, firm to the touch, sliced 1/2 inch thick
- 2 large eggs
- 1/2 cup milk (I use whole milk)
- 1 cup all-purpose flour – You can substitute the same amount of gluten-free flour
- 2 cups Panko bread crumbs
- 1 tablespoon tuxedo sesame seeds (or the same amount plain sesame seeds)
- 1-2 teaspoons kosher salt
- 1/4 teaspoon black pepper, fresh ground
- 1 quart Canola oil
Instructions
- Place paper towels on a large plate, for removing excess oil after frying, set aside.
- Heat the Canola oil in the pan, make sure there's at least 1/2 inch depth of oil for frying the tomatoes.
- Put 1 cup of flour in a shallow bowl (for dredging).
- In a separate bowl, mix the Panko bread crumbs, tuxedo sesame seeds, kosher salt, and pepper until combined.
- In a separate bowl, whisk the eggs and milk until combined (for dipping the tomatoes in).
- Dip the sliced tomatoes in the flour first, then in the egg mixture, and finish with the Panko mixture. Repeat with all the slices before frying.
- Fry the prepared tomato slices in the heated oil for about 2 minutes per side or until golden brown. Make sure the sliced are not crowded in the pan, you will need to fry them in batches.
- When each slice is done, place it to cool on the prepared plate with paper towels to remove the excess oil.
- Serve the tomato slices with a mayonnaise-based sauce (suggested), You can also add a fresh chopped herb of your choice, like basil, for garnish. Enjoy!
Notes
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 408Total Fat: 38gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 16mgSodium: 180mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 3g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
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