I can’t think of anything more southern (or more de-lish) than fried green homegrown tomatoes. I think someone must have invented them because they just couldn’t wait for the ‘maters to turn red! Add fresh herbs and crumbled goat cheese and I could seriously eat these every. single. meal.

Start by slicing the tomatoes in half-inch thick slices. Spread them out on a wire rack and salt them with a little sea salt on each side. Let them sit while you prep the rest.

Use three shallow dishes (I use pie plates) and set up your other ingredients. In one dish add flour, in the second add eggs, and in the last add the panko and cornmeal mix. Dredge each tomato, in that order, and place on a plate or back on the wire rack.

If you’re using an electric fryer, fry for 3 minutes, if using an iron skillet fry 2 minutes on each side. Cool on the wire rack.

Plate your tomatoes and add goat cheese, fresh herbs and sea salt, to taste. Enjoy!

Fried Green Tomatoes with Goat Cheese & Fresh Herbs

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Ingredients

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3 green tomatoes, sliced 1/2 inch thick
1 1/4 teaspoons sea salt, plus more for serving
1/2 cup all-purpose flour
2 large eggs, beaten
1/3 cup yellow cornmeal
1/3 cup panko breadcrumbs
3 cups peanut oil
Fresh herbs- I use Rosemary & Basil. Parsley would also work well.
Crumbled goat cheese

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Instructions

Place tomato slices on wire rack, and sprinkle both sides with sea salt. Let stand 30 minutes. Blot tomatoes dry.
Place flour in a shallow dish (pie plates work great). Place eggs in a second shallow dish. Stir together cornmeal and breadcrumbs in a third shallow dish. Dredge tomato slices in flour; dip in eggs, shake off excess. Dredge slices in breadcrumb mixture, pressing gently to adhere.
Heat oil in a large, heavy cast-iron skillet, over medium-high. (When a few breadcrumbs dropped in the oil sizzle, it’s ready for frying.) Fry tomatoes, in batches, until golden brown and crisp, turning halfway through, about 2 minutes per side. (Be careful not to overcrowd the skillet.) You can also use an electric fryer on medium high, takes about 3 minutes cook time. Transfer to wire rack to drain.
Top each tomato with crumbled goat cheese, fresh cut herbs and sea salt, to taste.