Have you been outside recently? It’s super hot here! With that said, what better time than to tell my recipe for fried green tomatoes- BAKED! I absolutely love fried green tomatoes. The sharp flavor covered by a crispy crust. These little guys are only available in a fine window though because within a few days of picking them, they will begin to ripen and turn red. Not that red tomatoes aren’t wonderful, I’ve posted plenty of recipes with wonderful red tomatoes. Green tomatoes are the best for “fried” tomatoes though. There’s nothing like sitting down on a hot summer day to a glass of iced tea and a plate of green tomatoes.
The breading for these is where the action is. You can put it on just about anything! J even made chicken strips the other night with the leftover breading, and loved them. That should tell you something. While I love a good breading, the truth is, you can’t just have flour or bread crumbs. There’s an art to the stoichiometry. (sorry, I’m a scientist) A good breading takes spices to flavor it, enough crust to add crunch, but not so much that all you’re eating is breading. Yes, yes. There’s an art to breading and it must be perfect! While I won’t claim that mine is the only way, I think it’s a pretty good way! J and I like it at least, and that’s why I’m sharing.
Fried Green Tomato Breading
- 1/2 cup breadcrumbs finely crumbled (I used sourdough)
- 1/2 cup of all purpose flour
- 1 tablespoon FRESHLY ground black pepper
- 1/2 tablespoon chili powder
- 1 teaspoon paprika
Cut your tomatoes thinly, this will help to make sure they cook and become soft. Mix all your breading ingredients together. I take extra special care to make sure all the spices are mixed. Lay a tomato slice in your bowl of breading and then flip so the other side is laying down. This allows the tomato to lightly soak up the breading and become covered in it. There should just be a super thin layer of breading. There’s no reason to cake it, the tomatoes are full of flavor, we’re just enhancing! I lined a baking pan with aluminum foil, but there’s no reason to use oil what so ever!! Cook at 350F for 15-20 minutes each side. You’ll notice the face laying on the pan is where these babies brown so don’t think they’re not cooking.