Cooking From Every Angle

Fried Green Tomatoes with Panko and Parmesan

By • July 29, 2011 • 11 Comments

16 Save

Fried Green Tomatoes with Panko and Parmesan

- Amanda

There are some southern foods, like biscuits and corn pudding, that have gained such a heightened perfection in our minds that we shy away from them in the kitchen. Fried green tomatoes are like that. We know how we’ve been taught to like them – edges crisp and gritty with cornmeal, and tangy succulent bellies – and if we don’t know how to achieve this, then why make them at all?

So I confess. As a Yankee, I threw caution to the wind and bastardized the hell out of my green tomatoes. Instead of a flour or cornmeal coating, I went for a jagged cloak of panko and Parmesan, which crisped beautifully and tasted deliciously of toasted, nutty cheese. Although I did follow one Southern trick, learned from Beans, Greens, Sweet Georgia Peaches - to not only salt the tomatoes in advance, but also sugar them, too. Half an hour before cooking, you add this seasoning combo, which draws out some of the moisture and also balances the tart sting of a green tomato with a nod of sweetness. One last cheat: I turned to my non-stick pan over my cast-iron. I didn’t want even a crumb of the crust to be left attached to the pan and not in my mouth.

Fried Green Tomatoes with Panko and Parmesan

Serves 6

  • 4 medium green tomatoes, cored and cut into ¼-inch-thick slices
  • Salt
  • Sugar
  • 2 large eggs, lightly beaten
  • 1 cup panko
  • 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
  • Freshly ground black pepper

See the full recipe (and save and print it) here.

Like this post? See Amanda's post from last week: Squash Blossom and Garlic Frittata

Photos by Jennifer Causey

Comments (11)

Default-small
Default-small
Default-small

over 2 years ago Jen @ foodorleans.com

Yum! Fried green tomatoes are one of the greatest culinary inventions of the south. They also make a crazy caprese salad. I did that once and it changed my life. I fried the cheese too.

Default-small

over 2 years ago Alethia

As a southerner myself, I've been obsessed with fried green tomatoes my whole life. My mom makes the most delicious (sorry Amanda!) by taking a sleeve of saltine crackers and whizzing them in the food processor with a little parmasean. After frying, a quick dash of hot sauce (Crystal in my family) and you've got a perfect summer dish!

Mcs

over 2 years ago mcs3000

Just saved this recipe - thanks!

Default-small

over 2 years ago jabberyjess

Got green tomatoes at the farmer's market this morning specifically to make these. Drawing out the water now. I am so-so-so excited. Making pickled okra after... so far from my Minnesota roots! I really feel like I should have been born in the south.

3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Wow, great recipe been years since I've had fried green tomato and this takes it to a whole new level. Love it.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Those shades of green are amazing! There may be some pilfering of green tomatoes from dad's garden. Don't tell!

Default-small

over 2 years ago lalala

There is a movie, with Kathy Bates, Jessica Tandy, Mary Stuart Masterson and Mary-Louise Parker, but not with Oprah.

Ozoz_profile

over 2 years ago Kitchen Butterfly

There is a movie by the name right, with Oprah? Anyhow, seeing my love for Panko, I'll have to give this a go. Bet it would be fab with some hot mustard!

Img_7818

over 2 years ago EmilyC

Funny, I've always felt the same way about making biscuits. And fried chicken. I'm glad you "bastardized the hell" out of these for our benefit! They look fantastic; I'll be making them soon.

Dsc00449

over 2 years ago alextillotson

I prepared thin slices of zucchini like this the other day then dipped them in freshly-made tzatziki. My yiayia (Greek for grandmother) uses egg and flour, but I love the crunch of panko and the nuttiness of the cheese. I could never improve on her tzatziki, though, so that stayed the same as always.

036

over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

OK green tomatoes just went on the list - these look great, haven't had one in forever!!!