Delicious Fried Zebras


I remember teasing you guys with some fried green tomatoes. I almost wrote this post before heading on vacation, but instead decided to post a much more relevant recipe about Jerk chicken. I thought about them again this past weekend since we had yet another trip out of town – this time back to good ol’ North Carolina. The sad part is, our trip was so quick that we had no time whatsoever to grab any tasty Southern food (except my Cookout milkshake, although I’m not sure if that counts). Must be why these little morsels came back into mind.

green zebras

I saw some of these pretty lil’ green zebra tomatoes at the farmers’ market a few weeks ago and couldn’t resist. Something about fresh, heirloom tomatoes gets me every time. I’m sure there are tons of healthier uses for them, but for me, the first thing I thought about was frying them up and dipping them in some ranch dressing. Is that pathetic? I personally think it’s smart.

breading station

It’s simply coincidence that I’ve posted two fried recipes in a row. I really don’t fry all that much – promise. And it’s not that I’m apologizing for doing so – everybody needs to eat some good fried food every so often.

What are you waiting for?

fried green tomatoes

Fried Green Tomatoes
Serves 4 as an appetizer or side; Adapted from Simply Recipes

4 medium, firm green tomatoes (I used green zebras)
1/2 c AP flour
1/2 cup buttermilk
2 beaten eggs
2/3 c dry bread crumbs (or cornmeal)
1 t cayenne pepper
2 T olive oil
1/2 t salt
1/4 t pepper

cut unpeeled tomatoes into 1/2 inch slices. sprinkle with salt and pepper and let sit on paper towels for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs (with cayenne) in separate shallow dishes.

heat 1 T olive oil in skillet on med heat. Dip slices in milk, then flour, then eggs, then bread crumbs. put half of slices in skillet for 4-6 minutes on each side or until brown. Add the other T of olive oil for the next batch. season with salt and pepper.

5 thoughts on “Delicious Fried Zebras

  1. feasting-on-pixels (terrie) says:

    These looks delish, Heather…!I make them the same way but gluten-free substituting cornmeal for the breadcrumbs and potato startch flour or brown rice flour for the AP. The rice flour makes them sooo crispy.

  2. Heather says:

    @ terrie: I almost made them w/ cornmeal. I bet they are great that way.@ Sophie: agreed!@ Adaam: get on it, boyyyyyyyyyy!

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