Fried green tomatoes are the epitome of southern cuisine, right? I had actually never seen them before they came in our local box this week. They were a bright, light green color and were quite firm.
Adapted from Bakingsheet
- 2 large green tomatoes
- 1/2 c. breadcrumbs (I used panko for some crunch.)
- 3/4 c. cornmeal
- 1 tsp. garlic salt (The original recipe uses celery salt.)
- 1/4 tsp. paprika
- 1/4 tsp. pepper
- 1/4 tsp. kosher salt (my addition — you can never have too much salt on tomatoes, in my opinion.)
- 1 egg
- 1/2 c. buttermilk (I used a scant 1/2 c. milk and 1/2 Tbsp. lemon juice and let it sit for 5 minutes before using, rather than purchase buttermilk just for this recipe.)
- Pam spray
- Preheat the oven to 350 degrees. (The original recipe broils these, but I made meatloaf at the same time, so I had to compensate for the temperature difference.)
- Slice the tomatoes into 1/4″ wide rounds.
- Combine the breadcrumbs, cornmeal, garlic salt, paprika, pepper and kosher salt on a plate.
- Combine the egg and buttermilk in a small bowl.
- Soak the tomato slices in the egg mixture, then dredge them in the breadcrumb mixture. Set aside on a baking sheet sprayed with Pam. Spray the tops of the tomatoes with Pam also.
- Bake for 15 minutes, then flip the tomatoes and bake for another 10 minutes. Turn on the broiler and broil for an additional 2 minutes to brown and crisp on top. (Additionally, broil for the entire time for 4 minutes per side.)
I served these with meatloaf for a meal of true comfort food. Inside, these were soft and tangy (with a mildly sweet flavor, too!) and the outside was crunchy and salty. I was surprised at how juicy the inside was, but the breading held up nicely. Though I’m sure deep-frying these would be fantastic, oven frying was a healthy, light solution!