Fried Green Tomatoes - A Summer Ambrosia
Fried green tomatoes are a crunchy summer ambrosia that we eagerly anticipate every year. They are easy to make and a special addition to any summer meal.
Servings: 8 people
- 4 Firm green tomatoes the size of tennis balls
- 2 to 3 cups all purpose flour in plastic bag for 1st coating
- 1 cup Buttermilk for dipping amount as needed
- 2 cup Panko crumbs for coating amount as needed
- Peanut oil for deep frying
Cut off both ends of green tomatoes then slice into ¼ inch slices. If not frying right away, put them in a bowl and cover with plastic wrap. Store in the fridge until ready to use.
Before dipping in flour, lightly spritz the green tomato slices with water - it helps the flour to adhere.
Drop several slices into the all purpose flour bag and shake vigorously until well coated. Gently shake off excess flour from each slice before putting the slice in the buttermilk.
Coat each slice with the buttermilk, let excess buttermilk drip off before placing the slice on the panko crumbs.
Firmly press the panko crumbs onto both sides of the green tomato slice.
Place the breaded slices on a cooling rack -- the cooling rack keeps the breading from getting soggy.
Using tongs drop breaded slices into 350 F oil. Do not over crowd. Remove the slices from the oil when they reach a rich golden brown. Place them back on the cooling rack and salt the slices to taste.
If you are doing several batches of the fried green tomatoes, you can keep them warm by placing the rack with the tomatoes in a 200 F oven.
Calories: 119kcal | Carbohydrates: 21g | Protein: 4g | Fat: 1g | Cholesterol: 3mg | Sodium: 94mg | Potassium: 197mg | Fiber: 1g | Sugar: 4g | Vitamin A: 445IU | Vitamin C: 14.4mg | Calcium: 59mg | Iron: 1.4mg