Fried Green Tomatoes

We love indulging in fried green tomatoes during the late summer season! If you haven’t made them before and feel intimidated, I really feel like they are as easy as making pancakes, so give it a shot if you have always wanted to!

• 2-3 medium to large green tomatoes

• 2 eggs

• 1/2 cup yogurt (or milk)

• 1 cup flour

• 1/2 cup bread crumbs

• 1 1/2 tsp salt

• 1/2 tsp pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp smoked paprika (optional, but so good)

• high heat cooking oil (we use sunflower oil)

Slice green tomatoes into about 1/4-inch to 1/2-inch thick rounds. Spread flour on a plate. Mix together the eggs and yopgurt or milk. Mix together bread crumbs, cornmeal, salt, pepper, garlic powder, onion powder, and smoked paprika on a plate. Heat cooking oil in deep pan. I usually make it up to about 1/4-inch deep to fry*. Dip a tomato slice in the flour to coat both sides. Then dip both sides in the egg and yogurt mixture. Then pat each side in the breadcrumb mixture. Put in the pan, and fry until the bottom starts to turn golden brown. Then flip to do the other side. Fit as many slices in your pan at a time as you can. Add more oil as needed to finish frying everything. We dip these into a dip made with yogurt, some freshily chopped green herb, finely chopped onion or garlic, salt, and a dash of maple syrup.

*Even though the “best” homemade fried treats are done in deep enough oil to totally submerge something, I hate using all that oil and then needing to toss so much when it’s done. So I don’t make the oil as deep in the pan, and I transfer all of them to a baking tray that I keep in the oven at 300 to keep them crispy until we are ready to eat! (Or you can transfer them to paper towels to soak up some of the frying oil first.)