Ingredients
- 2 cups chopped green tomatoes, or more to taste
- 1 egg, lightly beaten
- 1 cup bread crumbs
- 1 tablespoon garlic powder
- 1 tablespoon fennel seeds
- 1 tablespoon mustard powder
- 5 tablespoons mild oil, such as canola
- ½ teaspoon salt
Why This Recipe Is So Enjoyable
These crispy, tangy slices offer a delicious twist on a classic Southern favorite. Without cornmeal, the coating is lighter and lets the natural flavor of the green tomatoes shine through. It’s a great option for those avoiding corn or looking for a different texture.
Pro Cooking Tips
- Make sure the oil is hot enough before frying to get a crispy crust.
- Pat the tomatoes dry to help the coating stick better.
- Don’t overcrowd the pan; fry in batches for even cooking.
- Pat the tomatoes dry to help the coating stick better.
- Don’t overcrowd the pan; fry in batches for even cooking.
Directions
Warm some oil in a large skillet over medium heat. While the oil warms up, crack an egg into a medium bowl and add the sliced tomatoes, giving them a good stir so each piece is coated with egg. In a separate small bowl, mix together the bread crumbs, garlic powder, fennel seeds, mustard powder, and a pinch of salt. Sprinkle this crumb mixture over the tomatoes and toss everything together until they’re well coated. Once the oil is hot, carefully add the tomatoes to the pan. Cook them, stirring often, until they become tender and golden, which should take about 15 minutes.
Serving Advice
Serve warm with a side of creamy dipping sauce like ranch or a spicy aioli. They pair well with fresh salads or alongside grilled meats for a tasty appetizer or side dish.
Food Storage Guide
Store leftovers in an airtight container in the fridge for up to two days. Reheat gently in a skillet or oven to keep them crispy instead of using a microwave.
