5 from 1 vote

Southwestern Fried Green Tomatoes

A Southwestern take in a classic southern dish! Topped with a roasted corn and nopales relish, this appetizer will have you thinking about the desert in no time!

Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author ijustmakesandwiches


  • 4 medium green tomatoes sliced into 4 slices each
  • Flour for breading
  • ½ tsp chile powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 cup panko bread crumbs pulsed in food processor until fine crumb
  • 3 eggs and a splash of milk for egg wash


  • 1 ear corn roasted and kernels removed from cob
  • 1 nopales roasted and thorns removed, smalled diced
  • 4 small sweet peppers roasted and skins removed, small diced
  • 2 tbsp pickled mustard seeds
  • 1 tbsp lime juice



  1. Prepare relish items as instructed and mix together in a small mixing bowl. Set aside until tomatoes are ready.

Frying Tomatoes

  1. In a large skillet, cast iron preferable, bring frying oil to 350 degrees. Fill the pan about halfway with oil, allowing for expansion of oil when tomatoes are dropped in.
  2. Set up a breading station for the tomatoes. In a shallow pan, combine flour and seasonings together. In another shallow pan, mix together eggs and milk. In the last pan, place the fine panko crumbs and even out in a single layer.
  3. Take the tomato slices and completely cover with the spiced flour. Shake off excess and dip into the egg wash. Remove from the egg wash and cover, evenly with fine panko.
  4. Fry tomatoes in the hot oil until tomatoes are golden brown, flipping over halfway through. About 5 minutes total. Remove tomatoes from the oil and season with salt. Allow tomatoes to drain excess oil on a paper towel lined plate.
  5. Serve immediately and garnish with relish and cilantro leaves.

Recipe Notes

Use the pickled mustard seeds in this relish from my Braised Pork Belly recipe.