Monday, October 26

Crunchy Pan-Fried Green Tomatoes

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Crunchy Pan-Fried Green Tomatoes Recipe

By Tammy Algood Published: January 1, 2017

  • Yield: 8 Servings



  1. Evenly sprinkle tomato slices with the salt and pepper and set aside. Meanwhile, in a shallow dish combine the cornmeal mix and panko. Place the flour in a separate shallow dish. In a shallow bowl, whisk the egg whites until foamy. Place half of the oil in a large nonstick skillet over medium heat.
  2. Dredge the tomatoes in the flour and shake off the excess. Dip in the egg whites, then dredge in the cornmeal mixture. Fry the slices about 5 minutes on each side until golden brown. Repeat with the remaining oil and tomato slices. Serve warm.
  3. Note: To keep the cooked slices warm, place on a wire rack over a baking sheet in a 200 degree oven.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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