Deb's Fried Green Tomatoes

Recipe Rating:	4 Ratings5
Categories:	Vegetables, Vegetarian
Collections:	Food on the Run
Keyword:	tasty
Serves:	4
Prep Time:	10 Min
Cook Time:	10 Min

Ingredients

2 lg	green tomatoes
3-4	eggs, whole & beaten
1/4 c	cooking oil/olive oil
1/2-3/4 c	parmesan cheese, grated works best
1 Tbsp	basil, dried or fresh
1/4 tsp	garlic powder
1 dash(es)	sea salt, finely ground
1 pinch	black pepper

Pinched by Tsuk, and 161 more.

Deb Rosdahl

Well Seasoned

Fredericksburg, VA (pop. 24,286)

milwife05

Member Since May 2011

Deb's Notes:

I was just playing around with different ways to fix fried green tomatoes to make them less boring (if there is such a thing) and came up with this...my husband loves loves loves these. He says they are the very best he has ever had. I must say they are pretty yummy and quite satisfying. The seasonings mixed with the cheese just adds a special taste that would compliment just about any dinner as a side or as an appetizer. I hope you Enjoy! :-)

Directions

In a shallow frying pan heat oil over medium heat until you see tiny bubbles around the bottom of a wooden spoon or a toothpick...this is "Rachael Rays" secret to telling if the oil is hot enough or not. :-) It really works :-)

I normally do this after I get everything else prepared...that way the oil is not getting over heated.

Slice the green tomatoes into even thin (but not too thin) slices. I slice them to 1/8" thickness.

in a pie pan mix the parmesan cheese, basil, garlic powder, salt & pepper together.

In another medium bowl whisk together the eggs until well blended.

Soak the tomato slices in the egg mixture for at least 2 minutes.

Dip the egg-soaked tomato slices in the Parmesan cheese mixture, coating both sides.

Carefully place tomato slices in the heated oil one at a time, leaving enough room in the pan so you can easily but gently flip the slices over slowly...this goes fast after the oil is heated so watch that the tomatoes do not start to burn; if they do, then turn down the heat and/or start with fresh oil. You don't want brown looking tomatoes.

Cook to the desired doneness and test with a fork. I remove these and place them on a pretty plate after both sides are a golden brown (not dark brown). Enjoy!