Fried Green Tomatoes with Panko and Parmesan

By • July 29, 2011 • 20 Comments



Author Notes: 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.
Amanda Hesser

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
  1. Lay the tomato slices on a baking sheet and sprinkle generously (like you’re seasoning a steak) with both salt and sugar. Turn over the slices and season the other sides. Let sit for 30 minutes.
  2. Have a large non-stick sauté pan on the stove. Add the beaten egg to a wide shallow bowl. Combine the panko and Parmesan in another wide shallow bowl. Set them near the stove. Lay the tomato slices on paper towel, top with another layer of paper towel and press on the tomatoes to dry them well. Season the slices again with a little salt. Working one at a time, dip the tomatoes in egg, then the panko-Parmesan mixture. Really press and pat the panko into the tomatoes. Set the tomatoes on a clean baking sheet.
  3. Heat the sauté pan over medium-high heat, and add the olive oil and butter. When the foam subsides, add the tomatoes, enough to cover the base of the pan in a single layer. Let them be for a few minutes and when you see browning on the egde, check the tomatoes. You want a nut brown crust. Turn them and brown the other side. Keep working in batches, adding more oil and butter to the pan as needed, and transfer the tomatoes to a warm serving platter. Grind (coarsely!) fresh pepper on top, sprinkle with extra cheese, and serve!
Jump to Comments (20)

Comments (20) Questions (2)

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4 months ago Mulzee

I just made this tonight and it was delicious. Brilliant idea to have parmiggiano with the panko. Thank you!

Tad_and_amanda_in_the_kitchen

4 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad you liked it!

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10 months ago learnoff

This was amazing! I did do the suggestion of lightly dredging in flour first than the egg than the panko parm cheese mixture. I didn't find the crust too thick. I did have to add extra oil however. I will definitely be making this again, but i still need other suggestions for what to do with the loads of green tomatoes I harvested today!

Tad_and_amanda_in_the_kitchen

10 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad you liked it, and that all worked out!

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11 months ago Donecia

I wait all winter for green tomatoes to appear in the market for fried green tomatoes! I have never used the sugar and I dredge them in flour before the egg then panko but this recipe sounds really wonderful! Can't wait to try it!

Tad_and_amanda_in_the_kitchen

11 months ago Amanda Hesser

Amanda is a co-founder of Food52.

You can do flour-egg-panko if you're more comfortable. You'll end up with a slightly thicker coating but it will cling better, certainly.

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11 months ago Bellesmom

This recipe may convert me over from the red tomatoes to the 'green'...question: watching salt due to High blood pressure...any substitute?

Tad_and_amanda_in_the_kitchen

11 months ago Amanda Hesser

Amanda is a co-founder of Food52.

You can skip the salt, no problem!

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17 days ago wildwildwest

My internal medicine doc told me that very few people have the genetic propensity in regards to salt and high blood pressure. See: http://realfoodforager...

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11 months ago Alejandro Bermudez

Is the recipies I use, but I add oregano,dried, with tha salt ans sugar. Is great, my grandmother used to make it, but She was from NYC...

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almost 2 years ago JanetFL

This is the only way that I will ever make fried green tomatoes again. You have converted a Southerner, Amanda!

Tad_and_amanda_in_the_kitchen

almost 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Wow -- never expected I could convert a Southerner!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

One of my favorite childhood memories.

Tad_and_amanda_in_the_kitchen

almost 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Lucky childhood.

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almost 3 years ago babs03

This is a wonderful dish. I loved the creamy flavor matched with the crunchy texture. Worked perfectly with week old fried green tomatoes.

Tad_and_amanda_in_the_kitchen

almost 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad it worked out -- I like a good crisp coating.

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almost 3 years ago babs03

This is a wonderful dish. I loved the creamy flavor matched with the crunchy texture. Worked perfectly with week old fried green tomates.

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almost 3 years ago Sigita

Delicious even with red tomatoes - and I would add some chopped fresh basil to the panko/parm mixture. The fresh pepper was necessary at the end too. I will certainly make this again.

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about 3 years ago CheriDawn

Nice! I am going to have to try this.

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about 3 years ago Sagegreen

Go Yankees! What a great variation this is.