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Nouveau Fried Green Tomatoes Recipe

Ingredients

How to make it

  • In a medium bowl, season the flour with salt and pepper.
  • Put the eggs in another medium bowl and toss the bread crumbs and grated Parmesan in a third bowl.
  • Dredge the tomato slices in the flour/cornmeal/bread crumbs/white pepper mixture, then coat them in the egg, letting any excess drip back into the bowl.
  • Coat in the bread crumbs, pressing to help them adhere.
  • In a large nonstick skillet, heat the olive oil until shimmering.
  • Add the breaded tomatoes in a single layer and cook them over moderately high heat, turning once, until deeply golden and crisp, 5 to 6 minutes.
  • Transfer the tomato slices to paper towel—lined plates.
  • Sprinkle with salt and serve immediately with Crème fraîche drizzle and a basil sprig, nice with a few of the basil flowers and tender leaves.
  • Variations: Instead of white pepper use Old Bay Seasoning.

Reviews & Comments 10

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  • binky67 15 years ago
    I like this one too!
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    " It was excellent "
    lasaf ate it and said...
    I hope it rains here soon. Then I will pick my greenish red tomatos right before it freezes so I can make these. My plants just want to be done because of the drought. L.
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    " It was excellent "
    pumkin ate it and said...
    My mom loves these. Ever see the movie Fried Green Tomatos? haha. Good movie actually..
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    " It was excellent "
    lunasea ate it and said...
    This is so great, Helene - I'd give you a 10, if possible. It was delicious and impressive. Great offering...thanks so much. ~ Vickie
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    " It was excellent "
    cheryilyn ate it and said...
    one of my husbands favorites, will definatly try this.
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    " It was excellent "
    possumqueen ate it and said...
    Love this recipe! Thanks!
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    " It was excellent "
    grandmommy ate it and said...
    YES, YES, YES!!! We in the South love our fried green tomatoes and this puts it over the top! You have my 5!
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  • knoxcop 16 years ago
    Trigger, the "green tomatoes" we use are truly "green" or un-ripened ones. That's where the firmness and tang comes from is the firm green-ish red. I like to use the ones that are somewhere between green and red--they're not quite so bitterish-tangy. Hope this helps,
    --Kn0x-- (in other words, unripened reds. try them with just a tad bit of red to them--mostly still green)
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  • troutwhisperer 16 years ago
    you ever try these with cukes or zucinni??? i wonder if you could fry sliced squash??

    the parmesan cheese i will add......thanks tw
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    " It was excellent "
    trigger ate it and said...
    Are these "Green Tomatoes" or unripened Red tomatoes.
    I Grow Green Tomatoes that are still green when ripe.
    Michael
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The Cook

greekgirrrl Long Island, NY

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