Who doesn’t love fried green tomatoes, y’all?!
We’ve all seen the movie and we’ve all grown up eating these straight from the pan. I may not be Julia Roberts, but if there’s one thing I do know…fried green tomatoes are always a hit. Crispy on the outside and soft on the inside, these babies won’t disappoint at your next barbecue or family dinner.
Now, this version of fried green tomatoes is a little different. Instead of regular breadcrumbs or plain ol’ flour, this recipe uses Pork Panko as breading. Now that’s what I’m talkin’ about!
My version combines Pork Panko (which are basically breadcrumbs made from only pork rinds…yum) and plain panko breadcrumbs. This Pork Panko was included in my first Southern Treats box! Y’all know I just had to include it here. If you received them make sure that y’all let me know how your fried green tomatoes turned out in the comments below! The pork panko adds an extra savory layer of flavor that makes my version tastier than your run of the mill fried tomatoes.
I like to use panko style breadcrumbs because they make the tomatoes extra crispy. No one likes a soggy tomato! Sometimes breadcrumbs can get a little too doughy, but panko is just crispy and dry enough to make sure you get the perfect fried green tomato every time.
Fried green tomatoes are usually served with some sort of remoulade, but y’all know I don’t mess with anything Mayo-related. None of that for me! I always skip the remoulade. If you want a little somethin’ extra on your tomatoes just give them a quick squeeze of lemon on top. Y’all will thank me later!
Mama June’s Hint:
Bring over a big ol’ plate of these to Sunday Night Football! You’re gonna be the talk of the whole party.
- 3 Medium Green Tomatoes, cut into 1/4 inch slices
- 3/4 Cup All-Purpose Flour
- 3 Eggs, lightly beaten
- 1 Pork Panko Package (3 oz)
- 1 tsp Salt
- Pepper (to taste)
- Vegetable Oil for deep drying
- Set up three separate shallow bowls. Pour the flour, eggs, and Pork Panko each into their own individual bowl.
- Dip the tomatoes in the flour, then in the eggs. Once they’re covered with the flour and eggs, place the tomatoes into the bowl of Pork Panko. Coat each tomato slice on both sides, and lightly press the panko into the tomatoes to help the coating stick.
- In a deep skillet (preferably cast iron) heat your vegetable oil to 375 degrees. Fry a few coated tomato slices at a time (be sure not to overfill the pan), and cook for a few minutes on each side until they are golden brown.
- Once they’re nice and crispy and golden, transfer them to a plate with a paper towel on it to drain. Sprinkle with salt and pepper. Serve immediately!