Fried Green Tomatoes
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- 2 large green tomatoes, cut into ½ inch slices
- 3 tbsp cornstarch
- ⅓ cup water
- ½ cup cornmeal
- ½ cup panko breadcrumbs (gluten-free or regular)
- 4 tbsp vegetable oil
Sprinkle both sides of the tomato slices with salt and pepper, and set aside for 5 minutes. Add cornstarch and water to a medium bowl and whisk. In a separate medium bowl, add cornmeal, panko breadcrumbs, and a sprinkle of salt and pepper, and mix to combine. Dip tomato slices in the cornstarch mixture and then coat them in the cornmeal and panko, gently pressing them to make sure the coating sticks.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add tomatoes and cook until golden brown, 4 to 5 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt. Serve family style with tartar sauce and lemon wedges. TIP: You may need to add more oil or cook the tomatoes in batches depending on the size of your skillet.