Fried Green Tomatoes
Print Recipe
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Ed Mitchell, who’s revered as the most famous pitmaster in North Carolina, is known for his top-tier pork. But the fried green tomatoes from his and his son Ryan’s new cookbook, Ed Mitchell’s Barbeque, were just as enduringly popular as the meat at their former restaurants.
“Fried green tomatoes were a side dish my mother made to go along with our barbecue,” Ed Mitchell writes. “We started visiting other barbecue restaurants in other cities and saw fried green tomatoes on their menus, so we added Mama’s fried green tomatoes to our menu. They became a hit in both North Carolina and New York.”
It’s no surprise to us: The side dish is crispy, comforting and slightly sour, making it the ideal pairing for ribs, brisket, pulled pork and every meaty main in between. Luckily, the recipe is far from complicated.
“Season your tomatoes, batter them in flour, put them in your oil and let ’em roll.” Yes, chef.
Excerpted from Ed Mitchell’s Barbeque © 2023 by Ed Mitchell and Ryan Mitchell. Food & Author photos by Baxter Miller. Reproduced by permission of Ecco, an imprint of HarperCollins Publishers. All rights reserved.
Ingredients
4 green tomatoes
Kosher salt and freshly ground black pepper
Vegetable or canola oil, for frying
1 cup all-purpose flour
1 teaspoon garlic powder
Pinch of sugar
2 large eggs
2 cups breadcrumbs
1 teaspoon onion powder
1 teaspoon Italian seasoning
Pimento cheese and bacon or fried pork belly, for serving
Directions
1. Cut each green tomato into ½-inch-thick slices. Pat the slices with a paper towel to remove some of the moisture. Season with salt and pepper to taste. In a deep pan or fryer, heat about two inches of oil over medium-low heat until it bubbles when you put the end of a wooden spoon in it.
2. Meanwhile, combine the flour, garlic powder and sugar in a shallow dish; season with salt and pepper. In a medium bowl, whisk the eggs. In another shallow dish, combine the breadcrumbs, onion powder and Italian seasoning.
3. Coat each green tomato slice in the flour mixture, then dip it into the egg mixture and finally dredge it in the breadcrumb mixture, making sure that each slice is fully dressed. Fry three or four slices at a time until golden brown, about 4 minutes on each side. Drain them on paper towels. Top with pimento cheese and cooked bacon or fried pork belly.
645 calories
34g fat
71g carbs
15g protein
9g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.