I have a late-season mini San Marzano tomato plant in my garden that is loaded with green tomatoes. I got the seeds for this plant in Italy and didn’t want the tomatoes to go to waste from the frost we are expecting this weekend! I decided fried green tomatoes was the perfect solution. These are a delicious appetizer or snack and easy to make! I stuffed some of them with mozzarella and prosciutto and they were so tasty. You could also try this recipe with ripe tomatoes as long as they aren’t too soft!
- Green tomatoes, sliced
- 2 cups ap flour
- 2 cups breadcrumbs
- 4 eggs, beaten
- Kosher salt
- Vegetable oil for frying
- Optional additions: Mozzarella, Prosciutto, Basil
- You’ll need 3 bowls for this recipe. Fill one with the flour, one with the eggs and one with the breadcrumbs. Set up your breading station so that you have the bowl of flour on the left, the bowl of egg wash in the middle and the bowl of breadcrumbs on the right.
- Dip your tomatoes in flour first, then the egg wash, then the breadcrumbs. Place breaded tomatoes on a wire rack set on top of a baking sheet so that it catches any crumbs.
Note: If you are adding the basil, mozzarella or prosciutto, you’ll want to bread them with the tomatoes. Place a slice of mozzarella or prosciutto on top of the tomato and hold them together while dipping in the flour, egg wash and breadcrumbs.
- Heat up vegetable oil in a pan and fry tomatoes a few at a time. Do not crowd the pan.
- Place fried tomatoes on a baking sheet lined with paper towels and salt while hot.
- Serve with your favorite dipping sauce and enjoy!