The perfect summer dish by itself or served as a side, fried green tomatoes are at once hearty, fresh, and filling. Hominy Grill in Charleston, SC shares their recipe for this beloved Southern dish, coating their tomatoes in a savory layer of Parmesan-encrusted breadcrumbs.
Only use green tomatoes—once they start to become ripe and turn pink they do not fry as well.
Combine all of the ingredients in the bowl of a food processor and process until blended, about 30 to 45 seconds.
Using 3 shallow bowls, fill one with the all-purpose flour, another with the egg wash, and another with the breadcrumbs.
Slice the tomato into ¼ inch thick slices. Dredge the slices in the flour, then the egg wash, and then lastly the breadcrumbs.
Fry the slices in a deep fryer or a large skillet, turning them over when one side is brown.