Saturday, April 1, 2017


  • 2 green tomatoes, cut into 1/4 inch slices
  • 1 cup Panko bread crumbs
  • 1 cup seasoned flour (I used whole wheat flour and added some cajun seasoning.)
  • 1/2 cup parmesan cheese
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • 1 cup egg wash (1/2 cup milk, 4 eggs beaten lightly) (I cut this in half and I had plenty leftover.
  • Lemon Cayenne Mayonnaise

  • 1 cup mayonnaise
  • Juice of 2 lemons
  • 2 tsp cayenne pepper
  • 1 tsp smoked paprika
  • (Megabeth note: I split the cayenne recipe in half. The cayenne is very spicy so a little goes a long way.)

How to Make It

  • For the mayonnaise: Mix all ingredients in a stainless steel bowl. Refrigerate.
  • For the fried green tomatoes: Mix flour with salt and pepper. Mix bread crumbs with parmesan cheese.
  • Set up 3 bowls the first with the flour, the second with the eggwash and the third with the breadcrumb mixture.
  • Dip tomatoes into the flour, dip into the egg and then into the breadcrumbs.
  • Press firmly to coat with mixture. Place on a sheet tray.
  • Fry tomatoes at 350 degrees for 2 minutes until golden brown and drain on paper towels. (Megabeth note: I put about 1/2 inch of canola oil and kept it on medium-high heat.)
  • This recipe gives a nice twist on the standard fried green tomatoes. The parmesean cheese adds a little more “heft” to the batter. And, the best part of all, the lemon cayenne mayonnaise added the right amount of zest and spice to this dish. I had indeed found the closest match to the Georgia Brown’s dish.

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