Fried green tomatoes are the perfect recipe solution to a common garden quandary. Southerners have coaxed flavor out of tart under-ripened green tomatoes forever and the combination of a shatteringly crisp coating and  sour-fruit flavor smack of summer when executed properly. Slicing the tomatoes uniformly and selecting a coating suitable for quick frying ensures fried green tomatoes will be a textural revelation.

I choose to arrange hot fried green tomatoes among slices of cool raw red tomatoes to further enhance the inherent contrasts in the dish.  Hints of cumin, cilantro and fresh salsa lend a little Latin flair to this southern classic, but anyway you spice it fried green tomatoes will change how you feel about your garden harvest.

Fried Green Tomato Salad

Serves 4-6

Rather than risk a soggy crust, I opted to use crushed Corn Flakes to coat my tomato slices because I had them on hand, but Japanese panko breadcrumbs could be substituted in this recipe.  

  • 2 Large green tomatoes, sliced into ¼” thick rounds
  • 1 ½ Cups Flour
  • 2 Eggs
  • 2 Cups  corn flake cereal, crushed
  • ½ teaspoon cumin
  • ¼ teaspoon onion powder
  • Salt and Pepper
  • Canola Oil for frying
  • 2 red ripe tomatoes, sliced into ¼” thick rounds
  • ½ C Fresh salsa (store bought or homemade)
  • Sliced scallions and cilantro sprigs

Set up a three step breading process: place the flour in a shallow bowl and season with salt and pepper.  Crack the eggs in to another  shallow bowl, season with salt and pepper; beat well.  In a third bowl mix the crushed cereal, cumin, onion powder, salt and pepper to taste.  

Heat 1” of oil in a large skillet until a piece of bread sizzles on contact.  Meanwhile coat the green tomato slices in the seasoned flour and shake off the excess.  Coat the tomatoes with the beaten egg and press each side into the seasoned crushed cereal.

Fry the coated tomatoes in the hot oil for 2-3 minutes per side until golden brown.  Reduce heat if coating browns too quickly; the tomatoes should be tender on the inside, but just golden brown on the outside.  Drain the fried green tomatoes on paper towels and season with salt and pepper.

Arrange the fried green tomatoes between the sliced red tomatoes.  Top the dish with salsa, scallions and cilantro sprigs. Adjust seasoning and serve immediately.

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