Fried Green Tomatoes with Pimento & Mint Jelly

Heat oil over medium heat in a large skillet. Increase or reduce the quantity of oil based on the size of the skillet. You’ll want to use enough oil that the bottom of the pan is coated with about 1/4-inch of oil.

While the oil heats, slice the tomatoes in half-inch slices, discarding the ends. Set the slices aside. In a medium bowl, whisk together the egg and the milk. Pour the flour on one small plate. Then on another small plate, combine the panko crumbs, salt and pepper.

Working one slice at a time, coat each slice of tomato with flour, shaking off additional flour if it coats too heavily. Dredge the slice in the egg mixture, flipping a time or two until the egg sticks to the flour. Place the egg-washed slice in the panko crumbs and coat each side thoroughly. It’s okay if some of the sides are bare; it’s difficult for the crumbs to stick.

By the time each tomato has been coated, the oil should be hot. It will be glistening and smoking slightly. Use a pair of tongs to carefully place tomatoes into the pan. The oil will pop and bubble but shouldn’t burst. Leave at least a half-inch of space between the tomatoes, working in multiple batches if needed. Allow the tomatoes to cook for 30-45 seconds or until the panko has browned, then flip each slice. Cook for about a minute more until the second side has browned. Remove tomatoes to a plate lined with paper towels to soak up some grease. Repeat frying the rest of the tomatoes.

Once all tomatoes are cooked, transfer them to a serving plate placing them adjacent to one another, not stacked. Add about a tablespoon of pimento to each tomato, followed by about a teaspoon of mint jelly. Serve immediately and often.

Inspired by Rocky Top Hospitality.