Serves 6
30 min
Fried Green Tomatoes with Panko and Parmesan
Recipe GLPR7af7d1da77dc35
Crispy golden-fried green tomato slices coated with a savory blend of panko breadcrumbs and fresh Parmesan cheese. A classic Southern-style side dish with a satisfying crunch and tangy tomato flavor, perfect as a vegetarian main course or accompaniment.
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Ingredients
4 medium green tomatoes, cored and cut into ¼-inch-thick slices
Salt
Freshly ground black pepper
Sugar
2 large eggs, lightly beaten
1 cup panko breadcrumbs
1 cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons olive oil, plus more if needed
2 tablespoons unsalted butter, plus more if needed
Directions
Pat the green tomato slices dry with paper towels to remove excess moisture, which helps them fry more evenly and become crispier.
Lightly season both sides of each tomato slice with salt, freshly ground black pepper, and a small pinch of sugar. Let the slices rest for a few minutes.
In a shallow bowl, combine the panko breadcrumbs and freshly grated Parmesan cheese, mixing well to ensure the cheese is evenly distributed throughout.
Set up a dredging station with the beaten eggs in one shallow dish and the panko-Parmesan mixture in another shallow dish.
Dip each tomato slice into the beaten eggs, coating both sides completely, then immediately transfer to the panko-Parmesan mixture and press gently to adhere the coating on both sides.
Heat the olive oil and butter together in a large skillet over medium-high heat until the butter is melted and the mixture is hot but not smoking.
Carefully place the coated tomato slices into the hot oil in a single layer, working in batches if necessary to avoid overcrowding the pan.
Fry for 2 to 3 minutes on the first side until the coating turns golden brown and crispy, then carefully flip each slice over.
Fry for another 2 to 3 minutes on the second side until equally golden and crispy. Add more oil and butter to the pan as needed between batches.
Transfer the fried tomato slices to a paper towel-lined plate to drain excess oil. Serve warm, sprinkled with additional Parmesan cheese if desired.
