My mom used to make fried green tomatoes for just her and I as a special treat once in a while during the summer when I was growing up. I remember running out into her garden with excitement and hunting down the perfect green tomato for her and I to share.
My mom would make her tomatoes using just seasoned bread crumbs and egg, but when I make my tomatoes today, I prefer using panko bread crumbs to make them extra crispy and cayenne pepper for a little kick. I also prefer using the "shallow fry" method of cooking instead of deep-fat frying. You can use whatever method you want though.
Fried Green Tomatoes
(adapted from The Neelys on Food Network)
1/4 cup canola oil (for shallow frying) or use a deep-fryer
4 medium sized green tomatoes, sliced into 1/4 inch thick rounds
3/4 cup all-purpose flour
1 T garlic powder
2 T milk
1 1/2 to 2 cups panko bread crumbs
1/4 tsp ground cayenne pepper (add more or use less to your taste)
1/8 tsp paprika
Heat the oil in a skillet over medium-high heat (or heat a deep-fryer to 350 degrees).
In a shallow bowl, whisk together the egg and milk.
In a second shallow bowl, mix together the garlic powder and flour.
In a third shallow bowl, mix together the bread crumbs, paprika and cayenne pepper. Season with a little kosher salt and black pepper.
Lay the sliced tomatoes on a paper towel. Season both sides of all the tomatoes well with salt and black pepper.
When the oil is ready, dredge one tomato slice at a time into the flour mixture, then into the egg mixture and finally into the bread crumbs, making sure both sides are equally covered.
Place into the skillet and fry for 1-2 minutes on each side until dark golden brown (or cook 2-3 minutes if using a deep-fryer). Remove and drain on a paper towel. Season right away with more salt, if desired. Repeat until all the tomatoes are done.