The garden is a disaster this summer. My laziness has officially come around to bite me. In a vain attempt to enforce some semblance of order in my back yard last week, I ended up knocking a bunch of tomatoes off the vine. I couldn’t waste the few things that have survived my neglect, so this meant trying to make fried green tomatoes.
I found a recipe from some of my favorite celebrity chefs, made a few modifications, and got to work. We really enjoyed all of the varieties we tried, but the small green grape tomatoes were just outstanding. A little bit of sweetness in there with the tart, and the size was dangerously pop-able. If there had been 100 little tomato slices, I would have eaten them all.
- 16-20 tiny green tomatoes. We used green grape tomatoes, courtesy of my friend Steph. She grows wonderful things with heirloom seeds.
- Kosher salt and freshly ground pepper
- 3/4 cup flour
- 1 Tablespoon garlic powder
- 2 eggs, lightly beaten
- 2 Tablespoons milk
- 1.5 cups panko bread crumbs
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Slice tomatoes into 1/4 inch slices. Sprinkle with salt and pepper, the allow to rest for 10 minutes while you prepare the rest of the ingredients.
- Set up 3 bowls for the breading process. Bowl one: combine the flour and garlic powder. Bowl two: combine the eggs and milk. Bowl three: combine the panko with the paprika and chili powder. Thrown in a pinch of cayenne if you like things spicy!
- Heat about 1/2 inch of canola oil in a large pan until it sizzles a bit when you put food into it, but it doesn’t pop and splatter.
- Dredge each tomato slice in the flour mixture, dip in the egg mixture, and press into the panko mix.
- Fry tomatoes for about 3 minutes on each side, until golden brown.
- Remove tomatoes to a platter lined with paper towels.
- Serve with a delicious sauce. My favorite tomatillo sauce recipe would be lovely alongside these tots!