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Fried Green Tomatoes

Heather Harris


  • 4 Green tomatoes
  • 4 Green tomatoes
  • ½ teaspoon sugar optional
  • ½ cup panko bread crumbs
  • ½ cup almond flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 3 eggs beaten
  • ¼ cup water or heavy cream
  • ½ cup frying oil of choice


  • Wash and core tomatoes.
  • Slice into ½ inch thick slices
  • Lay in a single layer on a baking sheet or plate.
  • Sprinkle with sugar, if desired.
  • In a medium mixing bowl, blend together bread crumbs, flour, and seasonings.
  • In a separate bowl, mix the beaten eggs and liquid of choice.
  • Heat the oil in a cast iron skillet over medium high heat. Oil is ready when a breaded tomato slice bubbles up when placed in the oil. If it doesn’t bubble, remove the slice and wait a bit longer.
  • To keep things neat, make an assembly line with the ingredients, moving toward the skillet.
  • Dip the tomato slices in the egg wash, then coat in bread crumbs.
  • Carefully place in the hot oil in a single layer.
  • Repeat until pan is full
  • Fry for 3 minutes per side, until golden brown.
  • Drain on paper towels, or cotton cloth.
  • Sprinkle with additional salt and pepper.
  • Serve hot.