There’s nothing “fried” about these oven fried green tomatoes! Plump tomatoes are dredged in flour, and Japenese breadcrumbs then baked until crisp. Serve these along with a simple chipotle ranch dipping sauce and you have yourself a little taste of the south!
I grew up eating green tomatoes, however, the tomatoes I grew up with as a child were pickled. Nothing makes you stand out in the school cafeteria quite like pickled green tomatoes, trust me. But my exposure to green tomatoes equipped me with the desire to try green tomatoes in other ways…like fried.
Anytime I travel below the Mason-Dixon line I avidly search for as many green tomato recipes as possible. I eat fried green tomatoes on burgers, in grilled cheese sandwiches, as an appetizer, in a salad, with eggs or any other way southerners can think to serve them up. In short, I am in love with fried green tomatoes.
The thing is, I don’t always want to deal with frying food. I have made my deep fried green tomatoes for this rocking BLT, and they were amazing! But frying food is not only time consuming, but can be messy. After making these oven baked pickle chips for friends, it occurred to me that the same recipe and method would work with green tomato slices.
How To Make Oven-Fried Green Tomatoes
I only used two green tomatoes for this recipes. Slice them into even slices. You will first dredge the tomato slices in flour, then they swim through egg whites and lastly they are covered in a mixture of Panko Japanese bread crumbs and spices.
Place the slices on a pan and bake for 10 minutes a side or until golden brown. I served these tomatoes as an appetizer with a super simple chipotle ranch dip. These tomatoes would taste wonderful on burgers or grilled cheese too. My only advice is to use them right away, these do not reheat well.
This recipe for oven fried green tomatoes is a game changer. It’s so simple and delicious! My neighbor better watch her garden or she’ll never get to see her tomatoes ripen!
Oven Fried Green Tomatoes
- 2 large green tomatoes
- 3 tablespoons flour
- 3 egg whites
- 1 cup panko
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 cup mayo
- 1/4 cup yogurt
- 1 tablespoon ranch seasoning
- 1 tablespoon chipotle pepper in adobo
- Preheat the oven to 400 degrees.
- Slice green tomatoes into even slices.
- Place flour in a bowl. Lightly beat egg whites in a second bowl and place panko, paprika, cumin and salt in a third bowl.
- Delicately press tomatoes into flour, then dredge in egg whites and finally cover in panko mixture. Place slices on a baking sheet that has been covered in non-stick spray.
- Bake for 20 minutes, turning once until tomatoes are golden.
- Meanwhile, combine dip ingredients in a bowl, stir.