Fried Green Tomatoes

Name: Fried Green Tomatoes
Prep time: 15 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 3 tbsp. cider vinegar; 2 tbsp. olive oil; 1/4 c. finely chopped roasted red peppers; 2 tbsp. capers, chopped; 1/2 c. all-purpose flour; 2 large eggs, beaten; 1 1/3 c. panko (Japanese bread crumbs); 1 1/2 c. canola or vegetable oil; 3 medium green tomatoes, cored, ends trimmed and discarded, cut into 1/4"-thick slices; 1 oz. crumbled blue cheese; 4 c. loosely packed baby kale and microgreens

By The Good Housekeeping Test KitchenPublished: Jun 26, 2017

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Mike Garten

Yields:

6 serving(s)

Active Time:

15 mins

Total Time:

40 mins

Skillet-fried panko tomatoes are the best way to enjoy summer's most iconic fruit.

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Ingredients

3 Tbsp. cider vinegar
2 Tbsp. olive oil
1/4 cup finely chopped roasted red peppers
2 Tbsp. capers, chopped
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/3 cups panko (Japanese bread crumbs)
1 1/2 cups canola or vegetable oil
3 medium green tomatoes, cored, ends trimmed and discarded, cut into 1/4"-thick slices
1 oz. crumbled blue cheese
4 cups loosely packed baby kale and microgreens

Directions

1. Step 1Whisk vinegar, olive oil and 1/4 teaspoon each salt and black pepper; stir in red peppers and capers. Arrange wire rack over large sheet foil or parchment.
2. Step 2Place flour in 1 large shallow bowl; place eggs in another. Place panko and 1/2 teaspoon salt in third bowl. Sprinkle tomato slices with 1/4 teaspoon salt.
3. Step 3In heavy 12-inch skillet, heat canola oil on medium-high until hot but not smoking.
4. Step 4Meanwhile, dredge 5 tomato slices in flour, then egg, letting excess drip off. Dredge in panko, patting so crumbs adhere. Carefully add breaded tomatoes to hot oil. Reduce heat to medium. Fry 3 to 4 minutes or until deep golden brown on both sides, turning over once. With slotted spoon, transfer tomatoes to wire rack to drain. Sprinkle with 1/4 teaspoon salt. Repeat breading, frying and draining with remaining tomato slices and breading.
5. Step 5Toss greens with 2 tablespoons vinaigrette. Place tomatoes on serving platter; top with cheese. Serve tomatoes immediately with greens and remaining vinaigrette.

Nutritional information (per serving): About 420 cals, 7 g protein, 24 g carbs, 33 g fat (4 g sat), 2 g fiber, 605 mg sodium.

Note: No need to bring out the deep- fry thermometer. To test how hot the oil is, sprinkle a pinch of crumbs into it. If they just sink to the bottom, the oil is too cold. If they burn up right away, it’s too hot. If they sizzle and steadily turn golden brown, you’re good to go.

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