Susan Feliciano Recipe

Susan's Fried Green Tomatoes

By Susan Feliciano frenchtutor

Recipe Rating:
 5 Ratings
4 or more
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Susan's Story

Another fried green tomato recipe? Well, this is the South, after all!
But really, I decided I did not like the kind where there was more fried batter than tomatoes. (We feel the same about okra.) So I developed this one, and the breading just lightly coats the tomato. You can actually see the tomato through the breading. It works well with those winter pink hard tomatoes you get from the store, too.


2 - 3 large
green tomatoes, sliced about 3/8 inch thick
1/2 c
whole wheat flour
1 tsp
1 tsp
lemon pepper seasoning
1/4 tsp
cayenne pepper
egg, beaten
egg whites, beaten until thickened
1/3 c
evaporated milk
1 c
panko breadcrumbs, finely crushed
1/4 c
grated parmesan cheese
safflower oil for frying

Directions Step-By-Step

Slice your tomatoes evenly so they cook evenly. I do not cook the stem and blossom ends. Pat the slices dry with paper towels and discard any loose seeds.
Stir together the flour, salt, lemon pepper, and cayenne pepper, and place it in a shallow bowl. Whisk together the egg, egg whites, and evaporated milk and place in another shallow bowl. Combine the breadcrumbs and parmesan cheese well and place on a plate.
Heat the oil (about 1/2" deep) in a skillet over medium high heat. You want to cook them hot so they brown nicely. Do not crowd them or they won't brown.
Dip the tomato slices first in the flour and shake off excess. Give them a quick dip in the egg mixture. Then press them onto the breadcrumb mixture, first on one side, then the other. Do not coat the outside edges. Place them on a sheet of waxed paper until all are coated. If there are crumbs left, you can press them again into the mixture if desired. Do not coat too thickly.
When oil is hot, fry 2-3 tomato slices at a time, waiting for oil to reheat after placing each tomato in the pan. Cook until golden brown on one side, then carefully turn with thin spatula or fork to cook the other side. Drain on paper towels. Keep warm in a foil-lined pan in a slow oven (250 degrees) until all are cooked.
In the leftover cooking oil, I usually fry okra.
Slice the okra about 1/2" thick. Shake it in a bag with equal parts flour and cornmeal with salt and pepper. Drop a few pieces at a time into the hot oil. Cook and turn until browned nicely - do not overcook - and drain on paper towels.
TIP: you will need to keep adjusting your burner temperature to prevent burning but to maintain correct hot temperature. Some say you can use an electric skillet at 370 degrees, but I don't have one and I'm used to doing it this way. I use my cast iron skillet.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Heirloom

  • Comments

  • 1-5 of 37
  • user
    Melissa Snow riley123 - Feb 16, 2011
    These look great! I have always wanted to try Fried Green Tomatoes. Do you serve them with a sauce or just eat them by themselves?
  • user
    Susan Feliciano frenchtutor - Feb 16, 2011
    I usually serve them as a side dish. I'm making them this evening to go with my Crab Mornay dish. I've also used bottled Remoulade sauce, because I can't find a recipe to make it. My kids used to dip them in ketchup. But I like them plain.
  • user
    Susan Feliciano frenchtutor - Feb 16, 2011
    Susan Feliciano [frenchtutor] has shared this recipe with discussion group:
    What's Cookin' Today?
  • user
    Colleen Sowa colleenlucky7 - Feb 16, 2011
    Love this recipe! When I make fried green tomatoes for the first time of the season... We make spaghetti with fried and cut up pork steak in it (bones and all).... This is our favorite way to eat it.. yum..
  • user
    Colleen Sowa colleenlucky7 - Feb 16, 2011
    This is Emmeril's
    Remoulade sauce recipe

    1/4 cup fresh lemon juice
    3/4 cup vegetable oil
    1/2 cup chopped onion
    1/2 cup chopped green onions
    1/4 cup chopped celery
    2 tablespoons chopped garlic
    2 tablespoons prepared horseradish
    3 tablespoons Creole whole-grain mustard
    3 tablespoons prepared yellow mustard
    3 tablespoons ketchup
    3 tablespoons chopped parsley leves
    1 teaspoon salt
    1/4 teaspoon cayenne pepper
    1/8 teaspoon freshly ground black pepper
    Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.