ClickThru Lemaire Restaurant Fried Green Tomatoes 2
Photo by Beth Furgurson

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8 servings

    To Marinate
  • 6 green tomatoes sliced 1/4 inch thick
  • 2 cups rice wine vinegar
  • ½ cup water,¼ cup basil chopped
  • 2 tablespoons sugar
  • The Breading
  • 3 cups all-purpose flour
  • 2 cups buttermilk
  • 5 eggs
  • 4 cups panko breadcrumbs
  • 1 cup kosher salt
  • ¼ cup fresh ground white pepper

To Marinate

  1. Mix the rice wine vinegar, basil, sugar, and water together.
  2. Slice the green tomatoes evenly with a sharp knife.
  3. Place tomatoes, layered evenly, in a casserole dish and cover with marinade.
  4. Let tomatoes marinate for about 20 minutes, then drain in a colander for approximately 5 minutes.

For the Breading

  1. In a bowl, mix eggs with buttermilk, then fill two additional bowls with flour and breadcrumbs respectively.
  2. Lay the green tomatoes out on a cutting board and season with kosher salt and fresh ground white pepper.
  3. Carefully place a seasoned tomato in the flour. Lift it out and shake off the excess flour.
  4. Then, dredge the tomato into the buttermilk/egg mixture and remove it. Let some of the egg wash slide off.
  5. Place the tomato into the bread crumbs and thoroughly coat. Lay the breaded tomatoes on a parchment lined cookie sheet and place in the freezer until ready to use.
  6. Fry in vegetable oil at 350 degrees until golden brown. Drain on brown paper bags and serve immediately.
  • from Chef Walter Bundy of Lemaire, Richmond, VA

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