This recipe for fried green tomatoes is my healthier take on a traditional Southern favorite - but fried in the oven! They are so yummy, crispy, and flavorful that you honestly won't know that they were only baked when you taste them!
Keyword: baked green tomatoes, best baked green tomato recipe, fried green tomatoes, green tomatoes appetizer, oven-fried green tomatoes
Author: Whitney Reist | Sweet Cayenne
For the tomatoes:
3mediumgreen tomatoes, sliced into ¼-½’’ rounds (you should have about 12 pieces total)
1 ¼cuppanko breadcrumbs
For the hot sauce aioli:
3tablespoonsolive oil mayonnaise
1tablespoonfresh lemon juice
2tablespoonshot sauce (I use Louisiana)
Preheat oven to 375*F. Line a baking sheet with parchment paper and place a wire rack on top.
In a shallow dish, stir together the breadcrumbs, flour, cornmeal, and Cajun seasoning. Set aside. In another shallow dish, whisk together buttermilk and egg.
Use a fork to dip both sides of each tomato in the egg mixture, followed by the dry breadcrumb mixture. Place each breaded tomato on the prepared wire rack on the baking sheet.
Spray the tops of the breaded tomatoes with nonstick cooking spray. Bake for 15 minutes. Remove from oven, flip the tomatoes over, and spray with cooking spray. Bake for an additional 12-15 minutes until the tomatoes are crisp and golden brown.
While the tomatoes bake, whisk together all ingredients for the aioli in a small bowl. Serve on the side for dipping with the hot green tomatoes.
Leftover tomatoes and dip will keep in the fridge for 3 days. Reheat the tomatoes on a baking sheet at 375°F for 10-12 minutes.